Description
A delightful and comforting dish combining tender chicken, creamy pesto sauce, and al dente pasta, perfect for family dinners.
Ingredients
Scale
- 1 lb chicken breasts, diced
- 8 oz penne or rigatoni pasta
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup basil pesto
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Spinach (optional)
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- Cook the pasta in boiling salted water for 2 minutes less than package directions, then drain and set aside.
- In a skillet, heat olive oil over medium-high heat, season chicken with salt and pepper, and sauté until cooked through (5–6 minutes). Remove from heat.
- In the same skillet, melt butter, sauté garlic for 30 seconds, then add heavy cream and milk; simmer for 2–3 minutes. Stir in pesto and Parmesan until smooth.
- Add chicken and drained pasta to sauce; mix until well-coated. If including spinach, add it now.
- Transfer to baking dish, top with mozzarella and remaining Parmesan, and bake uncovered for 20–25 minutes until cheese is golden.
- Let rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container for 3–4 days or freeze for 2 months. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 2g
- Sodium: 730mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 150mg