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Creamy Pesto Chicken Pasta Bake

This creamy pasta bake combines pesto, chicken, and cheese for a quick and delicious family dinner, perfect for leftovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium boneless skinless chicken breasts
  • 3.5 oz baby spinach
  • 2 cloves garlic, minced
  • 0.5 cup basil pesto
  • 10.5 oz penne or rigatoni pasta
  • to taste salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 0.875 cup heavy cream
  • 1 cup mozzarella cheese, shredded
  • 1 cup grated Parmesan cheese
  • 0.5 cup whole milk

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta according to package instructions until al dente; drain and set aside.
  3. In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté until fragrant.
  4. 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.
Mixing and Baking
  1. 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.
  2. Transfer the mixture to a baking dish and spread evenly.
  3. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
  4. Let it cool for a few minutes before serving.

Notes

To store, cool to room temperature and keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the oven at 350°F (175°C) until hot.