Description
Indulge in creamy pesto chicken pasta, a flavorful dish with tender chicken, cheesy goodness, and a rich, aromatic sauce.
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 for 2 minutes less than al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season diced chicken with salt and pepper, then sauté until golden and tender, about 5–6 minutes. Remove from heat.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Stir in heavy cream and milk, bring to a simmer for 2–3 minutes. Mix in pesto and Parmesan until smooth.
- Return chicken, pasta, and spinach (if using) to sauce, tossing to coat.
- Transfer mixture to baking dish, sprinkle mozzarella and extra Parmesan on top.
- Bake uncovered for 20–25 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
Make-ahead options available. Can be adapted for various dietary preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg