Description
A comforting one-pan pasta bake with tender chicken, bright basil pesto, and a creamy sauce, topped with golden cheese.
Ingredients
- 2 medium boneless skinless Chicken breasts (cut into bite-sized pieces)
- 3 1/2 oz Baby spinach (about a handful; can use frozen, squeezed dry)
- 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 cup Mozzarella cheese (shredded)
- 1 cup Grated Parmesan
- 1/2 cup Whole milk
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the penne or rigatoni and cook according to package directions until al dente. Drain and set aside.
- Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30–45 seconds.
- Season the chicken pieces with salt and pepper. Add them to the skillet and cook, stirring occasionally, for about 6–8 minutes until browned and fully cooked through.
- Stir in the baby spinach and cook just until wilted, 1–2 minutes.
- Add the cooked pasta back to the skillet. Pour in the basil pesto, heavy cream, whole milk, and half of the mozzarella and Parmesan. Stir until everything is evenly coated and the sauce is smooth. Taste and adjust seasoning.
- Transfer the mixture to a lightly greased baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Bake for about 25–30 minutes, or until the cheese is bubbly and golden and the sauce is set at the edges.
- Remove from the oven and let cool slightly for 5 minutes before serving.
Notes
You can use half-and-half instead of heavy cream + milk for a lighter sauce. For lighter protein, use turkey breast. Experiment with dairy swaps if needed.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian