Description
A luxurious, creamy pasta dish with vibrant basil pesto and tender chicken that satisfies both the palate and the soul.
Ingredients
Scale
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 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
- 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 prepare a lightly greased 9×13-inch baking dish.
- Cook the pasta in a large pot of boiling salted water for 2 minutes less than package directions; drain and set aside.
- Sauté the chicken in olive oil over medium-high heat, seasoned with salt and pepper, until cooked through—about 5–6 minutes.
- Create the sauce by melting butter in the skillet, then adding garlic and sautéing until fragrant. Pour in heavy cream and milk, bring to a simmer, and thicken for 2–3 minutes. Stir in basil pesto and Parmesan until smooth.
- Combine the pasta, chicken, and spinach with the sauce, ensuring everything is coated.
- Transfer the mixture to the baking dish, topping with shredded mozzarella and remaining Parmesan.
- Bake uncovered for 20–25 minutes until the cheese is golden and bubbly.
- Rest for 5 minutes before serving to allow flavors to settle.
Notes
You can prepare the pasta and chicken ahead of time and store them in the fridge before baking. Experiment with different vegetable add-ins for extra flavor and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg