Description
A creamy and cheesy pasta dish that combines tender chicken with flavorful basil pesto, perfect for busy weeknights.
Ingredients
- 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 your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Cook the pasta in boiling salted water for 2 minutes less than package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until cooked through, about 5–6 minutes. Remove from skillet.
- Melt butter in the same skillet. Add minced garlic and sauté for 30 seconds. Stir in heavy cream and whole milk, bring to a gentle simmer for 2–3 minutes.
- Mix in basil pesto and grated Parmesan until smooth.
- Return chicken, drained pasta, and spinach (if using) to the skillet, tossing to coat.
- Transfer mixture into the baking dish. Sprinkle mozzarella and remaining Parmesan on top.
- Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
- Allow to rest for 5 minutes before serving.
Notes
Serve with a simple green salad or garlic bread. Can be made ahead and stored; leftovers are great too!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian