Description
A rich and creamy pasta dish featuring chicken, basil pesto, and a medley of cheeses, perfect for family dinners or special occasions.
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, for extra nutrition)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C) and grease your baking dish.
- In a large pot of boiling salted water, cook the pasta for 2 minutes less than package directions. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat, season chicken with salt and pepper, and sauté until cooked through (5–6 minutes). Remove from skillet.
- Melt butter in the same skillet, add minced garlic, and sauté until fragrant (30 seconds).
- Pour in the heavy cream and whole milk, simmer for 2–3 minutes until slightly thickened.
- Stir in basil pesto and grated Parmesan until smooth.
- Add cooked chicken and drained pasta to the sauce, mixing well. If using spinach, incorporate it now.
- Transfer mixture to baking dish, top with mozzarella and additional Parmesan.
- Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
For a lighter version, substitute chicken with grilled shrimp or sautéed vegetables. Can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg