Description
A comforting dish where creamy sauce meets vibrant basil pesto, chicken, and pasta for a delicious weeknight dinner.
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, for extra nutrition)
- 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 a large pot of boiling salted water for 2 minutes less than the package directions, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper and sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.
- Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in heavy cream and whole milk, bringing to a gentle simmer for 2–3 minutes until slightly thickened.
- Mix in basil pesto and grated Parmesan, stirring until smooth and melted.
- Return the cooked chicken, drained pasta, and spinach (if using) to the skillet. Toss thoroughly until everything is evenly coated.
- Transfer the mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and the remaining Parmesan cheese over the top.
- Bake uncovered for 20–25 minutes until the cheese is golden and bubbly.
- Let the dish rest for 5 minutes before serving.
Notes
You can use any pasta shape, though penne or rigatoni hold the sauce well. Cooking your own pesto adds flavor customization. Consider adding additional vegetables for more nutrition.