Ingredients
Scale
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 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
- 3/4 cup grated Parmesan cheese
- Optional: baby spinach for added nutrition
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
- Cook the pasta in boiling salted water for about 7 minutes; drain and set aside.
- In a skillet over medium-high heat, heat olive oil and sauté seasoned chicken until golden brown, about 5–6 minutes.
- In the same skillet, melt butter and sauté garlic until fragrant. Stir in heavy cream and milk; simmer until slightly thickened.
- Mix in basil pesto and Parmesan cheese until smooth.
- Combine cooked chicken, pasta, and optional spinach in the sauce until well coated.
- Transfer to the baking dish and top with shredded mozzarella and extra Parmesan.
- Bake uncovered for 20–25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 585
- Sugar: 3g
- Sodium: 615mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 115mg