Description
A creamy, comforting pasta dish featuring tender chicken, penne, and a silky pesto sauce, baked to perfection.
Ingredients
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced (about 1 to 1¼ lb)
- 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, plus extra 1/4 cup for topping
- 3.5 ounces baby spinach (optional)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the pasta and cook for about 2 minutes less than the package directions. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Sauté the chicken until cooked through and golden, about 5–6 minutes. Remove the chicken from the skillet and set aside.
- Reduce heat to medium and add 1 tablespoon unsalted butter to the same skillet. When melted, add the minced garlic and cook until fragrant, about 30 seconds — don’t let it brown.
- Stir in 3/4 cup plus 2 tablespoons heavy cream and 1/2 cup whole milk. Bring to a gentle simmer and cook until the mixture slightly thickens, about 2–3 minutes.
- Whisk in 1/2 cup basil pesto and 3/4 cup grated Parmesan until the sauce is smooth. Taste and adjust seasoning with salt and pepper.
- Return the cooked chicken to the skillet, then add the drained pasta and optional 3.5 ounces baby spinach. Toss gently until everything is well coated and the spinach wilts.
- Transfer the mixture to the prepared baking dish. Sprinkle 1 cup shredded mozzarella and an extra 1/4 cup Parmesan evenly over the top.
- Bake uncovered for 20–25 minutes, until the top is golden and bubbly. If you prefer extra browning, broil for 1–2 minutes while watching closely.
- Remove from oven and let rest 5 minutes before serving so the sauce sets slightly.
Notes
Feel free to substitute the chicken with vegetables for a vegetarian option or use gluten-free pasta to make it gluten-free.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian