Description
A creamy and flavorful pasta dish combining tender chicken, rich basil pesto, and melted mozzarella, perfect for any occasion.
Ingredients
Scale
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 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
- 3.5 ounces baby spinach (optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Cook your pasta according to package instructions until al dente. Save a cup of pasta water.
- Sear the chicken in olive oil, seasoning with salt and pepper, until golden brown, about 6–8 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Make the creamy sauce by adding butter, heavy cream, and milk; bring to a simmer and mix in pesto and Parmesan.
- Combine cooked pasta and spinach with the sauce, adding reserved pasta water as needed.
- Top with mozzarella and extra Parmesan, then broil until bubbly and golden brown.
- Serve with fresh basil and a drizzle of olive oil.
Notes
This dish pairs well with a crisp green salad and crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
Keywords: pasta, chicken, pesto, creamy, Italian