Description
A deliciously creamy pasta bake featuring chicken, pesto, and mozzarella.
Ingredients
Scale
- 12 oz Pasta (Penne, Rigatoni, or Gluten-Free) (Holding sauce well)
- 2 cups Diced Chicken Breasts (Boneless, skinless)
- 2 tbsp Olive Oil
- to taste Salt
- to taste Pepper
- 2 tbsp Butter
- 2 cloves Garlic, minced
- 1 cup Heavy Cream
- 1 cup Whole Milk
- 1 cup Basil Pesto (Store-bought or homemade)
- 1/2 cup Parmesan Cheese, grated (Aged recommended)
- 2 cups Spinach (Can substitute with mushrooms)
- 2 cups Mozzarella Cheese, shredded
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- In a large pot of boiling salted water, cook pasta for 2 minutes less than package instructions, then drain and set aside.
- In a skillet, heat olive oil over medium heat. Season diced chicken with salt and pepper, and sauté until golden brown and fully cooked, about 5-6 minutes.
- In the same skillet, add butter and let it melt. Sauté minced garlic for about 1 minute, add heavy cream and whole milk, and simmer until sauce thickens slightly. Stir in pesto and Parmesan until creamy.
- Gently fold cooked chicken, pasta, and optional spinach into the sauce until well-coated.
- Pour the creamy pasta mixture into the greased baking dish. Top with shredded mozzarella and more Parmesan.
- Bake uncovered for 20-25 minutes, or until cheese is bubbly and golden.
- Let the dish rest for about 5 minutes before serving.
Notes
- This dish can be customized with different vegetables or proteins as desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg