Description
A warm and creamy pasta bake mixing pesto, chicken, and cheese for a rich family dinner.
Ingredients
- 2 medium boneless skinless chicken breasts
- 3 1/2 oz baby spinach
- 2 cloves garlic, minced
- 1/2 cup basil pesto
- 10 1/2 oz penne or rigatoni pasta
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 7/8 cup heavy cream
- 1 cup mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- 1/2 cup whole milk
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté until fragrant.
- Add chicken breasts to the skillet, season with salt and pepper, and cook until no longer pink in the center. Remove from heat and shred the chicken.
- In a large bowl, combine the cooked pasta, shredded chicken, baby spinach, basil pesto, heavy cream, mozzarella cheese, Parmesan cheese, and whole milk. Mix well.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
Do not overcook the pasta; a little firm works best after baking. Spoon out small servings for best texture.
- 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: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: pasta bake, creamy, pesto, chicken, family dinner