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Spinach & Pesto Chicken Pasta


6 ozs Rigatoni (uncooked)

1/3 cup Water (reserved from cooking pasta)

1 tsp Extra Virgin Olive Oil

4 ozs Chicken Breast (boneless, skinless, sliced)

Sea Salt & Black Pepper (to taste)

2 cups Baby Spinach

1/4 cup Parmigiano Reggiano (finely grated)

1/4 cup Pesto


  1. Cook the pasta according to the package directions. Drain, reserving some of the pasta water.

  2. Heat the oil in a pan over medium heat. Season the chicken with salt and pepper. Add the chicken to the pan and cook for about 10 minutes or until cooked through, stirring occasionally to cook all sides.

  3. Add the pasta, reserved pasta water, spinach, and parmesan cheese to the same pan as the chicken. Stir and bring to a simmer. Simmer for two to three minutes, then remove from the heat.

  4. Stir in the pesto, taste, and adjust the seasoning as needed.

  5. Divide the pasta evenly between plates or bowls and enjoy!



Refrigerate in an airtight container for up to three days.

Serving Size

One serving is approximately two cups.


Use gluten-free pasta.


Omit the parmesan cheese or use plant-based cheese instead.


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