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
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In a large pot of boiling salted water, cook the pasta for 2 minutes less than the package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, sauté until cooked through and golden, about 5–6 minutes. Remove from heat.
- In the same skillet, melt butter over medium heat, add garlic, and sauté until fragrant. Stir in heavy cream and whole milk, bring to a gentle simmer for 2–3 minutes until slightly thickened. Mix in basil pesto and grated Parmesan until smooth and melted.
- Return cooked chicken, drained pasta, and spinach to the sauce. Toss until evenly coated.
- Transfer mixture into the baking dish, sprinkle with mozzarella and extra Parmesan.
- Bake uncovered for 20–25 minutes until the cheese is golden and bubbly.
- Allow to rest for 5 minutes before serving.
Notes
Feel free to add vegetables like bell peppers, mushrooms, or zucchini. Use homemade pesto for a fresher taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: creamy pasta, chicken pasta, pesto pasta