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Creamy Pesto Chicken Pasta Bake

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A comforting and cheesy pasta bake that combines tender chicken, creamy pesto, and bubbling cheese, perfect for weeknight dinners and meal prep.

Ingredients

  • 2 medium boneless skinless chicken breasts, cut into bite-sized pieces
  • 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
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 7/8 cup heavy cream
  • 1 cup mozzarella cheese, shredded
  • 1 cup grated Parmesan
  • 1/2 cup whole milk

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil. Add the penne or rigatoni and cook according to package directions until al dente. Drain and set aside.
  3. Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30–45 seconds.
  4. Season the bite-sized chicken pieces with salt and pepper. Add them to the skillet and cook until browned and fully cooked through, about 6–8 minutes.
  5. Stir in the baby spinach and cook until wilted, about 1–2 minutes.
  6. Add the cooked pasta back to the skillet and mix in the basil pesto, heavy cream, whole milk, and half of the mozzarella and Parmesan. Stir until everything is coated and smooth.
  7. Transfer the mixture to a lightly greased baking dish. Sprinkle the remaining mozzarella and Parmesan evenly on top.
  8. Bake for about 25–30 minutes, or until the cheese is bubbly and golden. Let cool for 5 minutes before serving.

Notes

Use rigatoni for more sauce capture, or penne if you prefer smaller tubes. Swap half-and-half for whole milk for a slightly lighter sauce but keep the heavy cream for silkiness. For a vegetarian version, replace chicken with roasted mushrooms or extra spinach and toss in a can of drained white beans.

Find it online: https://www.wholesomeeasy.com/creamy-pesto-chicken-pasta-bake/