Description
A comforting creamy pesto chicken pasta dish, perfect for family dinners or potlucks, featuring tender chicken, pasta, and a glossy pesto cream sauce baked until bubbly.
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 (for the sauce)
- 3.5 ounces baby spinach (optional)
- 1 cup shredded mozzarella cheese (for topping)
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of well-salted water to a boil. Add pasta and cook for 2 minutes less than package directions. Drain and set aside.
- In a large skillet over medium-high heat, heat olive oil. Season diced chicken with salt and pepper, and sauté until cooked through and lightly golden, about 5–6 minutes. Transfer chicken out of the skillet and set aside.
- Add butter to the skillet; when it melts, add minced garlic and sauté about 30 seconds until fragrant.
- Pour in heavy cream and whole milk. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
- Stir in 1/2 cup pesto and 3/4 cup grated Parmesan, whisking until smooth. Taste and adjust seasoning.
- Return cooked chicken and drained pasta to the skillet. Add spinach if using, and toss until coated in the sauce.
- Transfer to the prepared baking dish and sprinkle with shredded mozzarella and 1/4 cup Parmesan cheese.
- Bake uncovered for 20–25 minutes until cheese is golden and bubbly. Let rest for 5 minutes before serving.
Notes
- Adjust the level of seasoning as per your taste.
- For a lighter version, you can use low-fat cream and milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg