Directions
- 1Boil a pot of water.
- 2Shred as much parmesan cheese as you like; about four ounces.
- 3Mince a few cloves of garlic.
- 4Season chicken thighs with salt, pepper, garlic, and onion powder.
- 5Salt the boiling water.
- 6Add pasta to the boiling water.
- 7Drizzle olive oil into a pan.
- 8Cook the chicken.
- 9Strain the pasta, but save a fourth of a cup of pasta water.
- 10Remove the chicken.
- 11Add butter to the same pan.
- 12Add minced garlic to the butter and cook for one minute.
- 13Add spinach.
- 14Add pesto.
- 15Add heavy cream.
- 16Add pasta water.
- 17Mix the sauce and let it cook for a few minutes until it is thick.
- 18Add the pasta.
- 19Mix in the cheese.
- 20Add the chicken.
- 21Add extra parmesan cheese.
Ingredients
- water
- 4 ounces parmesan cheese
- cloves garlic
- chicken thighs
- salt
- pepper
- garlic powder
- onion powder
- cavatappi pasta
- olive oil
- butter
- spinach
- 2 spoonfuls pesto
- 1 cup heavy cream
Equipment
potgratercutting boardknifecolanderpanwooden spoonmeat thermometer
Tips
- Add some pasta water
- Use a meat thermometer.
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