Description
A comforting dish of penne pasta mixed with tender chicken and a rich, creamy basil pesto sauce, perfect for any gathering.
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 your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Cook the pasta in a large pot of boiling salted water for 2 minutes less than the package suggests, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and sauté until cooked through and golden—about 5–6 minutes. Remove and set aside.
- Melt the butter in the same skillet over medium heat. Add garlic and sauté for about 30 seconds.
- Stir in heavy cream and milk, simmer for 2–3 minutes until thickened slightly.
- Mix in basil pesto and Parmesan cheese until smooth.
- Reintroduce the cooked chicken, pasta, and baby spinach to the skillet and toss until everything is coated.
- Transfer to the baking dish, sprinkle mozzarella and extra Parmesan cheese on top.
- Bake uncovered for 20–25 minutes until golden and bubbly.
- Allow resting for 5 minutes before serving.
Notes
You can prepare the creamy pesto sauce in advance. For a lighter option, substitute heavy cream with half-and-half.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg