Description
A comforting and flavorful creamy pasta dish featuring tender chicken, vibrant pesto, and rich cheeses, perfect for weeknight dinners or special occasions.
Ingredients
- 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 (jarred or homemade)
- 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 the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Cook the pasta in boiling salted water for 2 minutes less than package instructions; drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, sauté until cooked through and golden brown (about 5-6 minutes), and set aside.
- Melt butter in the same skillet, add minced garlic, and sauté for 30 seconds until fragrant.
- Pour in heavy cream and whole milk; simmer for 2-3 minutes.
- Stir in basil pesto and grated Parmesan until smooth and creamy.
- Return chicken and pasta to the skillet, tossing to coat. Add spinach if desired and mix until wilted.
- Transfer to the baking dish, sprinkle with mozzarella and additional Parmesan, and bake for 20-25 minutes until cheese is golden and bubbling.
- Let it rest for 5 minutes before serving.
Notes
Allow pasta to cool slightly before mixing with sauce to prevent mushiness. For extra creaminess, adjust heavy cream and milk ratios.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian