Description
A comforting dish combining al dente pasta, succulent chicken, and a rich, creamy pesto sauce that’s perfect for weeknights or gatherings.
Ingredients
Scale
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced (approximately 10.5 ounces)
- 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) 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 specify, aiming for just under al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Sauté until cooked through and golden, approximately 5–6 minutes, then remove from heat.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and whole milk, stirring gently for 2–3 minutes until the mixture thickens slightly. Stir in the basil pesto and grated Parmesan cheese until smooth and melted.
- Return the chicken, drained pasta, and spinach (if using) to the skillet. Toss until well-coated with the sauce.
- Transfer the mixture to the prepared baking dish, then sprinkle with shredded mozzarella and the additional 1/4 cup of grated Parmesan cheese.
- Bake uncovered for 20–25 minutes until the cheese is bubbly and golden. Let the dish rest for about 5 minutes before serving.
Notes
Consider using chicken thighs or a dairy-free cream alternative for substitutions. For extra flavor, add sun-dried tomatoes or artichoke hearts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
Keywords: pasta, chicken, pesto, creamy, comfort food