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Creamy Pesto Chicken Pasta

Creamy Pesto Chicken Pasta That's Comfort Food Perfection

This Creamy Pesto Chicken Pasta is a quick and delectable comfort dish that's perfect for any weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 10.5 ounces penne or rigatoni pasta Gluten-free pasta works as a perfect substitute.
  • 2 medium boneless, skinless chicken breasts, diced Use leftover rotisserie chicken for quicker prep.
  • 1 tablespoon olive oil Essential for sautéing the chicken.
  • salt and pepper Season the chicken well for enhanced flavor.
  • 1 tablespoon butter Provides a velvety texture to the sauce.
  • 2 cloves garlic, minced Infuses a delightful aroma and flavor.
  • 3/4 cup heavy cream Key for the luscious sauce; add more for richness.
  • 1/2 cup whole milk Balances the heavy cream for smoother consistency.
  • 1/2 cup basil pesto Brings a fresh basil kick.
  • 3/4 cup Parmesan cheese, grated Elevates the sauce with nutty flavor.
  • 3.5 ounces spinach, optional Swap for sautéed mushrooms if preferred.
  • 1 cup mozzarella cheese, shredded Forms a delightful, golden crust when baked.
  • 1/4 cup Parmesan cheese, additional, grated For extra sprinkle of flavor before baking.

Equipment

  • Baking dish
  • large pot
  • Skillet
  • mixing bowl

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish.
  2. In a large pot, bring salted water to a boil. Add pasta and cook for 2 minutes less than package instructions.
  3. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, and sauté for 5-6 minutes until cooked through.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute, then pour in heavy cream and milk. Simmer for 2-3 minutes to thicken.
  5. Stir in basil pesto and grated Parmesan cheese until smooth and well-combined. Adjust seasoning if necessary.
  6. In a large mixing bowl, combine cooked chicken, drained pasta, and spinach. Pour the creamy pesto sauce over and fold gently to coat.
  7. Transfer the mixture to the greased baking dish and spread evenly.
  8. Sprinkle mozzarella cheese and additional Parmesan over the top.
  9. Bake uncovered for 20-25 minutes until cheese is golden brown and bubbly.
  10. Remove from oven and let rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

This dish can be refrigerated or frozen for later use. Use fresh ingredients for best results.

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