A delicious and creamy pasta dish featuring tender chicken, fresh vegetables, and a flavorful basil sauce.
Cook the pasta in a large pot of boiling salted water until al dente, then drain and set aside.
Adding a bit of olive oil to the boiling water can prevent the pasta from sticking together.
Heat the olive oil in a skillet over medium heat, then sauté the garlic until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the chicken breast pieces to the skillet and cook until golden brown and fully cooked.
Cut the chicken into even pieces to ensure they cook uniformly.
Stir in the broccoli florets and spinach, cooking until the vegetables are tender.
Cover the skillet briefly to steam the vegetables for faster cooking.
Mix in the Alfredo sauce and basil pesto, then simmer for a few minutes to combine the flavors.
Taste the sauce and adjust seasoning with salt and pepper if needed.
Combine the cooked pasta with the sauce and toss well to coat evenly.
Reserve some pasta water to adjust the sauce consistency if needed.
Serve the pasta in a bowl, garnished with Parmesan cheese and a sprinkle of Italian seasoning.
For a touch of freshness, add a few basil leaves on top before serving.
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