Description
A comforting and easy dish featuring tender chicken and al dente pasta in a creamy basil 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)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook the pasta in a large pot of boiling salted water for 2 minutes less than the package directions.
- Drain the pasta and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, sautéing until cooked through, about 5–6 minutes.
- Remove chicken from heat and set aside.
- Melt butter in the same skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
- Add heavy cream and whole milk, bringing to a gentle simmer for 2–3 minutes until slightly thickened.
- Stir in basil pesto and Parmesan cheese until smooth.
- Return chicken, pasta, and spinach to the skillet. Toss everything together until evenly coated in the sauce.
- Transfer the mixture into the prepared baking dish, sprinkling mozzarella and additional Parmesan on top.
- Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
- Allow to rest for 5 minutes before serving.
Notes
For extra nutrition, add more vegetables like bell peppers or cherry tomatoes. This dish can also be made vegan by swapping out dairy and using plant-based pesto.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 150mg