Cooking Steps

• Cut your boneless, skinless chicken breast into bite-sized pieces. Melt butter in a large skillet over medium heat, then add the chicken. Cook for about 4-5 minutes until it is golden brown and cooked through.
• Mince your fresh garlic and add it to the skillet. Sauté for an additional minute, stirring until the garlic is fragrant and lightly golden.
• Stir in the uncooked penne pasta and chicken broth. Bring this mixture to a boil, then cover and reduce the heat to medium-low. Let it simmer for about 8 minutes, or until the pasta is tender and has absorbed the liquid.
• Pour in the milk, cream cheese, and basil pesto. Stir well to combine, and continue cooking until the cream cheese melts completely and the sauce becomes creamy and smooth.
• If desired, fold in the fresh spinach and sun-dried tomatoes. Stir until the spinach wilts, then season generously with freshly cracked pepper and crushed red pepper to taste before serving.