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)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Cook pasta 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. Season chicken with salt and pepper, and sauté until cooked through, about 5-6 minutes. Remove from heat.
- Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 30 seconds. Stir in heavy cream and whole milk, bring to a gentle simmer for 2-3 minutes. Mix in basil pesto and Parmesan, stirring until smooth.
- Return chicken, drained pasta, and spinach (if using) to the sauce. Toss until evenly coated.
- Transfer to the prepared baking dish and sprinkle mozzarella and extra Parmesan over the top.
- Bake uncovered for 20-25 minutes until cheese is golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
Customize with extra veggies or adjust seasonings to taste. For added creaminess, consider more heavy cream or cream cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: creamy pasta, chicken pasta, pesto, weeknight meals, comfort food