Ingredients
Scale
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Creamy Pesto Sauce:
- 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)
- Topping:
- 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.
- Cook pasta in boiling salted water for 2 minutes less than package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and sauté for 5–6 minutes until cooked through and lightly golden. Remove from skillet.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds.
- Stir in heavy cream and milk. Simmer gently for 2–3 minutes until slightly thickened.
- Add pesto and Parmesan cheese, stirring until smooth.
- Return chicken, pasta, and spinach (if using) to the skillet and toss until evenly coated.
- Transfer mixture to the prepared baking dish and top with mozzarella and extra Parmesan.
- Bake uncovered for 20–25 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- Spinach is optional but adds extra nutrients.
- Check pesto ingredients if nut allergies are a concern.
- Allow resting time before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American