Description
A weeknight hero dish featuring tender chicken, creamy pesto sauce, and baked pasta topped with mozzarella.
Ingredients
- 12 oz tube-shaped pasta (rigatoni, mezzi rigatoni, or tortiglioni)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 Tbsp Italian seasoning
- 1 tsp paprika
- 1 1/4 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 1–2 Tbsp extra-virgin olive oil
- 3/4 cup shallots, minced (about 2 medium)
- 4 garlic cloves, minced
- Pinch crushed red pepper flakes (optional)
- 1 cup jarred roasted tomatoes, thinly sliced
- 2–3 handfuls fresh baby spinach
- 1/2 cup pesto (store-bought or homemade)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano, divided (about 1/3 + remaining)
- 3–4 oz fresh mozzarella, torn
- Chopped fresh basil for garnish
Instructions
- Preheat your oven to broil and move a rack to the top position.
- Bring a large pot of heavily salted water to a boil. Cook pasta 1–2 minutes less than package directions so it’s just shy of al dente. Reserve 1 cup pasta water, then drain and set aside.
- Toss cubed chicken with olive oil, Italian seasoning, paprika, 1 tsp kosher salt, and black pepper.
- Heat a large oven-safe skillet over medium. Brown the chicken in batches if needed so pieces sear, about 6–8 minutes total. Remove chicken and set aside.
- In the same skillet, add shallots and sauté until translucent, 2–3 minutes. Add garlic and crushed red pepper flakes and cook 30 seconds until fragrant.
- Stir in roasted tomatoes and baby spinach. Cook just until spinach wilts. Scrape up any browned bits from the pan for flavor.
- Lower the heat and stir in pesto and heavy cream until smooth. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until it loosens to a clingy sauce.
- Add drained pasta to the skillet and fold to coat. Return the browned chicken to the pan. Stir in 1/3 cup Parmigiano-Reggiano and taste; adjust salt and pepper as needed.
- Scatter torn mozzarella and sprinkle the remaining Parm on top. Broil 3–4 minutes until cheese is bubbly and golden — watch closely to avoid burning.
- Let rest 2 minutes, garnish with chopped basil, and serve warm.
Notes
Pair with a green salad or garlic bread for a complete meal. You can make this ahead by assembling and refrigerating before baking.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian