Indulgent Creamy Pesto Chicken Pasta: A Cozy Dinner Delight
A comforting Creamy Pesto Chicken Pasta dish that combines tender chicken, pasta, and a luscious cream-based pesto sauce.
Ingredients
- 12 ounces Penne or Rigatoni cook just under al dente
- 1 pound Diced Chicken Breast Boneless and skinless
- 2 tablespoons Olive Oil for sautéing the chicken
- 3 tablespoons Unsalted Butter avoid browning
- 3 cloves Minced Garlic sauté until fragrant
- 1 cup Heavy Cream key ingredient for richness
- 1 cup Whole Milk balances the cream
- 1 cup Basil Pesto use store-bought for convenience
- 1/2 cup Parmesan Cheese grated, enhances flavor
- 2 cups Baby Spinach for added nutrition
- 1 cup Mozzarella Cheese shredded, adds a crispy layer
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish.
- Bring salted water to a boil, add penne or rigatoni, and cook 2 minutes less than package instructions.
- Heat a large skillet and add olive oil. Sauté diced chicken breast until cooked through and golden brown.
- In the same skillet, melt unsalted butter, add garlic and sauté until fragrant. Pour in heavy cream and whole milk, then simmer until thick.
- Stir in basil pesto and grated Parmesan cheese until well combined.
- Return the chicken to the skillet, add drained pasta and spinach, and toss until coated in sauce.
- Pour mixture into the baking dish, top with mozzarella and additional Parmesan cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Let it rest for 5 minutes before serving hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture; do not freeze as the sauce may separate. Cook pasta just under al dente for best results. Feel free to add additional vegetables for extra nutrition.