Description
A comforting one-pan meal combining tender chicken, flavorful pesto, and creamy sauce with pasta, perfect for family dinners or quick meals.
Ingredients
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced
- 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
- 3/4 cup grated Parmesan cheese
- 3.5 ounces baby spinach (optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In a large pot of boiling salted water, cook pasta for 2 minutes less than package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper, and sauté until cooked through, about 5–6 minutes. Remove from heat.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and whole milk, simmering for 2–3 minutes. Mix in basil pesto and grated Parmesan until smooth.
- Return cooked chicken, drained pasta, and spinach to the sauce. Toss thoroughly to coat.
- Transfer the mixture into the prepared baking dish. Sprinkle mozzarella and extra Parmesan over the top.
- Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
- Allow the dish to rest for 5 minutes before serving.
Notes
Feel free to add other vegetables for extra flavor and nutrition. Adjust pesto amount based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian