Creamy Pesto Chicken Rotini

Boil the rotini. Bring a large pot of water to a boil. Salt it generously. Cook rotini until just al dente, according to package directions. Before draining, reserve 1 cup pasta water.

Season the chicken. While the pasta cooks, pat chicken dry. Season with 1 teaspoon salt, pepper, and garlic powder.

Sear for crisp edges. Heat a large skillet over medium-high heat. Add olive oil, then add chicken in an even layer. Cook 3 to 4 minutes without moving it much, then stir and cook 2 to 4 minutes more, until browned and cooked through. If the pan is crowded, cook in batches so the chicken sears instead of steaming.

Build the sauce. Reduce heat to medium. Add minced garlic and cook 30 seconds, just until fragrant. Pour in heavy cream and simmer 1 to 2 minutes, stirring. Add pesto and Parmesan, stirring until smooth. Keep the heat at medium to medium-low after the pesto goes in so the sauce stays bright and creamy.

Make it glossy. Add a splash of reserved pasta water and stir. You are looking for a sauce that coats the back of a spoon. Add more pasta water a tablespoon at a time if needed.

Toss it all together. Add drained rotini and spinach to the skillet. Toss until the spinach wilts and everything is coated, about 1 minute. Add lemon zest, then squeeze in lemon juice a little at a time, tasting as you go . Add red pepper flakes if using. Jarred pesto and Parmesan can vary in saltiness, so taste first, then adjust salt with the remaining 1/2 teaspoon if needed.

Serve. Finish with extra Parmesan and black pepper. If you want to be fancy with zero effort, add a tiny drizzle of olive oil right before serving.