Description
A comforting dish combining tender chicken, creamy pesto sauce, and pasta, perfect for busy weeknights.
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 oven to 400°F (200°C).
- Cook the pasta in salted boiling water for 2 minutes less than package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium-high heat and sauté the seasoned chicken until cooked through and golden, about 5–6 minutes. Set aside.
- In the same skillet, melt butter and sauté garlic until fragrant. Stir in heavy cream and milk, bringing it to a simmer for 2–3 minutes until slightly thickened. Mix in pesto and grated Parmesan until smooth.
- Combine chicken, drained pasta, and spinach (if using) into the sauce, tossing to coat.
- Transfer to a greased 9×13-inch baking dish and top with mozzarella and extra Parmesan.
- Bake for 20–25 minutes until the cheese is golden and bubbly.
- Let it rest for 5 minutes before serving. Enjoy!
Notes
Pair with a simple green salad or garlic bread for a complete meal. Store leftovers in an airtight container for 3 to 4 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Creamy Pasta, Pesto Sauce, Chicken Pasta, Comfort Food, Weeknight Dinner