Description
A creamy and filling pasta bake blending pasta, chicken, spinach, and store-bought pesto, topped with melted cheese.
Ingredients
- 2 medium boneless skinless chicken breasts
- 3 1/2 oz baby spinach
- 2 cloves garlic
- 1/2 cup basil pesto, store bought or homemade
- 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
- 1 cup grated Parmesan
- 1/2 cup whole milk
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a skillet, heat the olive oil and butter over medium heat. Add garlic and sauté until fragrant.
- Add the chicken breasts and cook until browned and cooked through. Remove and let cool, then shred.
- In the same skillet, add baby spinach and cook until wilted.
- In a large bowl, combine pasta, chicken, spinach, basil pesto, heavy cream, mozzarella, and Parmesan. Mix and season with salt and pepper.
- Pour mixture into a greased baking dish, topping with extra mozzarella and Parmesan if desired.
- Bake for about 25-30 minutes or until bubbly and golden.
Notes
For best results, do not overcook the pasta. Use rotisserie chicken to save time. For thicker sauce, add a splash of pasta water or milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: pasta bake, pesto chicken, creamy pasta, family meal, weeknight dinner