Description
Indulge in a comforting plate of creamy pesto chicken pasta, featuring tender chicken, rich herb-laden sauce, and al dente pasta.
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
- 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 the package directions for al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper and sauté until cooked through and golden, about 5–6 minutes. Remove from heat.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Pour in cream and milk, simmer for 2–3 minutes until slightly thickened. Stir in pesto and Parmesan.
- Add sautéed chicken, drained pasta, and optional spinach to the sauce; toss until evenly coated.
- Transfer to the baking dish and top with mozzarella and extra Parmesan.
- Bake uncovered for 20–25 minutes until cheese is bubbling and golden brown.
- Let rest for 5 minutes before serving.
Notes
Can prepare a day in advance and refrigerate until baking. Consider adding veggies like zucchini for more nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg