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 shredded mozzarella cheese
- 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, drain, and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté until fragrant.
- Add the chicken breasts and cook until no longer pink, then remove from skillet and slice.
- In the same skillet, add baby spinach and cook until wilted.
- In a large bowl, combine the cooked pasta, sliced chicken, spinach, pesto, heavy cream, whole milk, salt, and pepper.
- Pour the mixture into a baking dish and top with mozzarella and Parmesan cheese.
- Bake for about 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool slightly before serving.
Notes
For a lighter version, use half-and-half instead of heavy cream. You can also add sun-dried tomatoes or cooked mushrooms for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: pasta bake, creamy chicken, pesto pasta, comfort food, one dish meal