Description
A rich and comforting baked pasta dish featuring tender chicken, creamy pesto sauce, melted cheeses, and bursts of cherry tomatoes for a truly satisfying dinner.
Ingredients
- 2 cups pasta (penne or rotini)
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup heavy cream
- 1 cup pesto sauce
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5–7 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add heavy cream and pesto sauce to the skillet. Stir well and simmer for 2–3 minutes.
6. Add the cooked pasta, half the Parmesan, and half the mozzarella. Mix until evenly coated.
7. Transfer mixture to a greased 9×13-inch baking dish and top with remaining mozzarella and Parmesan.
8. Scatter halved cherry tomatoes over the top.
9. Bake for 25–30 minutes or until cheese is bubbly and golden.
10. Let cool slightly and garnish with fresh basil before serving.
Notes
Feel free to substitute cooked rotisserie chicken for a quicker version.
You can use store-bought or homemade pesto.
Add spinach or mushrooms for extra veggies and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Fat: 30g
- Protein: 32g