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)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
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Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
- Cook pasta in a large pot of boiling salted water for 2 minutes less than package directions, ensuring it is just under al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium high heat. Season chicken pieces with salt and pepper, then sauté until cooked through and lightly golden, about 5-6 minutes. Remove from heat and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in heavy cream and whole milk, then bring to a gentle simmer for 2-3 minutes until slightly thickened.
- Mix in basil pesto and grated Parmesan, stirring until smooth and melted. Adjust seasoning with salt and pepper to taste.
- Return cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.
- Transfer the coated mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese over the top.
- Bake uncovered for 20-25 minutes until cheese is golden and bubbly. Keep an eye around 18 minutes if your oven runs hot.
- Allow dish to rest for 5 minutes before serving to help the sauce thicken.
Notes
- This dish freezes and reheats well, making it great for meal prep. Use homemade or store-bought pesto based on your convenience.