Description
A cozy, satisfying meal that combines pasta, creamy sauce, and pesto flavors for a comforting dish that’s perfect for weeknights.
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, for extra nutrition)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil for the pasta.
- Season the diced chicken with salt and pepper.
- Cook the pasta for 2 minutes less than the package directions. Drain and set aside.
- Heat olive oil in a skillet and sauté the chicken until cooked through.
- Melt the butter in the same skillet, add garlic, and sauté.
- Pour in the cream and milk, simmer until slightly thickened.
- Stir in the pesto and Parmesan until smooth.
- Return chicken to skillet, add pasta and spinach, and toss with the sauce.
- Transfer to the baking dish, sprinkle with mozzarella and extra Parmesan.
- Bake uncovered for 20–25 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
For extra flavor, brown the chicken in batches or use fresh pesto. You can add vegetables like roasted cherry tomatoes or make it spicy with red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: creamy pasta, pesto, chicken, Italian, weeknight dinner