Description
A rich and flavorful pasta dish combining tender chicken and creamy basil pesto sauce, perfect for any occasion.
Ingredients
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts (about 10.5 ounces total), 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 your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- In a large pot of boiling salted water, cook your pasta for 2 minutes less than the package instructions indicate. Drain and set aside.
- In a large skillet over medium-high heat, warm the olive oil. Season the diced chicken with salt and pepper, then sauté until cooked through and golden, about 5-6 minutes. Remove from heat and set aside.
- In the same skillet, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in the heavy cream and whole milk, and bring to a gentle simmer, allowing to thicken slightly over 2-3 minutes.
- Mix in the basil pesto and grated Parmesan, stirring until smooth and melted.
- Return the chicken and drained pasta to the skillet (add spinach if using), tossing to coat everything evenly in the sauce.
- Transfer the mixture to your prepared baking dish and sprinkle with shredded mozzarella and extra Parmesan on top.
- Bake uncovered for 20-25 minutes or until the cheese is golden and bubbly.
- Allow to rest for 5 minutes before serving.
Notes
Use high-quality pesto for the best flavor. This dish can be made ahead of time, covered, and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian