Description
A comforting dish combining tender chicken, al dente pasta, and a rich creamy pesto sauce.
Ingredients
Scale
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 3/4 cup plus 2 tablespoons heavy cream
- 1/2 cup whole milk
- 1/2 cup basil pesto (store-bought or homemade)
- 3/4 cup grated Parmesan cheese
- 3.5 ounces baby spinach (optional, for extra nutrition)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- In a large pot of boiling salted water, cook the pasta for 2 minutes less than the package directions recommend, then drain and set aside.
- In a large skillet over medium-high heat, heat the olive oil and sauté the seasoned chicken until cooked through and golden, about 5-6 minutes. Remove chicken from skillet.
- In the same skillet, melt the butter over medium heat, add garlic, and sauté for 30 seconds. Stir in heavy cream and whole milk, simmer for 2-3 minutes, then mix in basil pesto and grated Parmesan until smooth.
- Return chicken, pasta, and spinach (if using) to the skillet and toss to combine.
- Pour mixture into a greased 9×13-inch baking dish and sprinkle with mozzarella and extra Parmesan.
- Bake uncovered for 20-25 minutes until cheese is golden and bubbly. Let rest for 5 minutes before serving.
Notes
Serve garnished with fresh basil and additional Parmesan cheese. A mixed salad or garlic bread pairs well with this dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg