Description
A comforting dish that combines vibrant flavors with a creamy pesto sauce, perfect for busy weeknights.
Ingredients
Scale
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced
- 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
- 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 the oven to 400°F (200°C) and lightly grease your 9×13-inch baking dish.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta for 2 minutes less than package directions. After draining, set it aside.
- Sauté the Chicken: Heat olive oil over medium-high heat in your skillet. Season the chicken pieces with salt and pepper, then sauté until fully cooked—about 5-6 minutes.
- Prepare the Cream Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds. Stir in the heavy cream and whole milk, let simmer for 2-3 minutes.
- Mix in the Pesto: Stir in the basil pesto and grated Parmesan, ensuring the cheese melts into a smooth sauce.
- Combine Ingredients: Return the cooked chicken and drained pasta to the skillet. Toss well until everything is evenly coated. If you’re adding spinach, fold it in now.
- Transfer to Baking Dish: Pour the creamy pasta mixture into the prepared baking dish and spread it evenly.
- Top with Cheese: Sprinkle shredded mozzarella and the extra grated Parmesan on top.
- Bake to Perfection: Place the dish in the oven and bake uncovered for 20-25 minutes until golden and bubbly.
- Rest & Serve: Let the dish cool for about 5 minutes before serving.
Notes
Make-ahead Tips: Prep the pasta and chicken in advance. You can assemble the dish and refrigerate before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: pasta, chicken, creamy, pesto, quick dinner, Italian