Description
A comforting dish featuring pasta, tender chicken, and a creamy basil pesto sauce, baked to bubbly perfection.
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 (for topping)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- In a large pot of boiling salted water, cook the pasta for 2 minutes less than package directions, then drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sauté until fully cooked and lightly golden, about 5–6 minutes. Remove from heat and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the heavy cream and whole milk, gently bringing to a simmer for 2–3 minutes until slightly thickened. Incorporate the basil pesto and grated Parmesan cheese, stirring until smooth.
- Return the cooked chicken, drained pasta, and spinach (if using) to the skillet, and toss together until well-coated in sauce.
- Transfer the mixture to the baking dish and sprinkle shredded mozzarella and extra Parmesan cheese on top.
- Bake uncovered for 20–25 minutes, until the cheese is golden and bubbly.
- Allow to rest for 5 minutes before serving.
Notes
Make the sauce in advance and store it in the fridge. Substitute other vegetables for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg