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)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In a large pot of boiling salted water, cook pasta for 2 minutes less than package directions, then drain and set aside.
- Heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper, sauté until cooked through and golden, about 5-6 minutes. Remove from heat.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Stir in heavy cream and whole milk, bring to a gentle simmer for 2-3 minutes, then mix in basil pesto and grated Parmesan until smooth.
- Return cooked chicken, drained pasta, and spinach (if using) to the sauce and toss until coated.
- Transfer mixture to the prepared baking dish, sprinkle with mozzarella and extra Parmesan.
- Bake uncovered for 20-25 minutes until cheese is golden and bubbly.
- Allow to rest for 5 minutes before serving.
Notes
For extra flavor, add crushed red pepper or substitute chicken with shrimp or tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg