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Creamy Pesto Chicken Pasta

Creamy Pesto Chicken Pasta Bake: Your New Comfort Food Delight

Experience the comforting flavors of Creamy Pesto Chicken Pasta, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta (Penne, Rigatoni, Fusilli, Ziti) Holds sauce beautifully; substitute with gluten-free pasta, adjusting cooking time as needed.
For the Sauce
  • 1 lb Chicken (Boneless, Skinless Breasts) Provides protein and heartiness; consider using rotisserie or leftover roast chicken for convenience.
  • 2 tbsp Olive Oil Essential for sautéing chicken, giving it a beautiful sear.
  • 1 tsp Salt For essential seasoning to elevate each bite.
  • 1 tsp Pepper For essential seasoning to elevate each bite.
  • 2 tbsp Butter Adds richness to the sauce, making it creamy and indulgent.
  • 2 cloves Garlic (Minced) Infuses robust flavor that complements the pesto.
  • 1 cup Heavy Cream Forms the creamy base of the sauce; increase for an extra indulgent taste.
  • 1 cup Whole Milk Balances the cream for a smooth and velvety sauce.
  • 1 cup Basil Pesto The key flavor component; can use homemade or store-bought for convenience.
  • 1/2 cup Parmesan Cheese (Grated) Adds nutty depth; essential for that classic creamy pesto flavor.
For Adding Nutritional Value
  • 2 cups Baby Spinach Optional; enhances nutrition and adds a pop of color.
For the Topping
  • 1 cup Mozzarella Cheese (Shredded) Provides gooey texture when baked; can't miss that melty goodness!
  • 1/4 cup Extra Parmesan (Grated) For topping; adds flavor and a crunchy finish to the dish.

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Skillet
  • Double boiler

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Lightly grease a 9x13-inch baking dish.
  3. In a large pot of boiling salted water, cook your pasta for 2 minutes less than the package directions for al dente. Drain and set aside.
  4. Heat olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper, then sauté for 5-6 minutes, until fully cooked.
  5. In the same skillet, melt butter and sauté minced garlic for about 30 seconds. Add heavy cream and milk, simmering until slightly thickened. Stir in basil pesto and grated Parmesan until smooth.
  6. In a large bowl, toss together the sautéed chicken, drained pasta, and baby spinach (if using).
  7. Pour the pasta mixture into the prepared baking dish and sprinkle with mozzarella and extra Parmesan cheese.
  8. Bake uncovered for 20-25 minutes, or until the cheese on top is golden and bubbly.
  9. Once baked, allow the dish to cool for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 70gProtein: 40gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Optional: Garnish with fresh basil leaves for added flavor.

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