Description
A rich and creamy pasta bake featuring tender chicken, al dente pasta, and a vibrant basil pesto, topped with a cheesy crust.
Ingredients
- 2 medium boneless skinless chicken breasts
- 3 1/2 oz baby spinach
- 2 cloves garlic, minced
- 1/2 cup basil pesto
- 10 1/2 oz penne or rigatoni pasta
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 7/8 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, warm the olive oil and unsalted butter until the butter melts. Add the minced garlic and sauté for 30–45 seconds until fragrant.
- Season the chicken breasts with salt and freshly ground black pepper. Add them to the skillet and cook until browned and cooked through (about 6–8 minutes per side). Remove from the skillet and slice into pieces.
- In a large mixing bowl, combine the cooked pasta, sliced chicken, baby spinach, basil pesto, heavy cream, whole milk, shredded mozzarella, and half of the grated Parmesan. Stir until everything is evenly coated. Taste and adjust salt and pepper.
- Transfer the mixture to a greased baking dish and spread it evenly.
- Sprinkle the remaining Parmesan evenly over the top.
- Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbly and the center is heated through.
- Let the bake rest for a few minutes before serving.
Notes
Swap penne for rigatoni for extra sauce pockets. Use a light cream or whole milk for a less rich bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian