Description
A delightful blend of creamy sauce, chicken, and pasta, enhanced with aromatic basil pesto for a flavorful family meal.
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 (for topping)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Cook the pasta in a large pot of boiling salted water, following package directions, until just two minutes less than al dente. Drain and set aside.
- Sauté the chicken in a large skillet with olive oil, seasoned with salt and pepper, until cooked through and lightly golden, about 5–6 minutes. Remove and let rest.
- Prepare the sauce in the same skillet by melting butter and sautéing garlic until fragrant. Stir in heavy cream and whole milk, simmering for 2–3 minutes until thickened.
- Mix in the basil pesto and grated Parmesan until smooth.
- Combine the chicken, pasta, and spinach (if using) into the sauce, ensuring everything is evenly coated.
- Transfer the mixture to the prepared baking dish and top with shredded mozzarella and extra Parmesan cheese.
- Bake uncovered for 20–25 minutes, until the cheese is golden and bubbly.
- Rest for 5 minutes before serving to enhance flavors.
Notes
For best results, use high-quality ingredients. You can prepare the sauce a day ahead and bake just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg