Ingredients
Scale
- 2 medium boneless skinless chicken breasts
- 3 1/2 oz baby spinach
- 2 cloves garlic, minced
- 1/2 cup basil pesto, store bought or homemade
- 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
- 1 cup grated parmesan
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil and butter over medium heat. Add minced garlic and cook until fragrant.
- Add the chicken breasts and cook until browned on both sides. Remove and slice them.
- In the skillet, add baby spinach and cook until wilted.
- In a large bowl, combine cooked pasta, sliced chicken, spinach, pesto, heavy cream, milk, salt, and pepper.
- Mix in mozzarella and half of the parmesan cheese.
- Transfer the mixture to a baking dish.
- Top with remaining parmesan cheese.
- Bake for about 25-30 minutes or until bubbly and golden brown.
- Serve warm.
Notes
Serve with extra parmesan or fresh basil. Pairs well with a green salad or garlic bread. Let the bake rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: pasta bake, creamy chicken, pesto pasta, family dinner