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Creamy Pesto Chicken Pasta Bake Recipe

Creamy Pesto Chicken Pasta Bake

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 12 oz Rigatoni or penne pasta Cooked al dente
  • 1 lb Chicken breast Diced into bite-sized pieces
  • 0.5 cup Basil pesto Store-bought or homemade
  • 1 cup Heavy cream Room temperature
  • 2 cups Fresh spinach Roughly chopped
  • 0.5 cup Parmesan cheese Freshly grated
  • 1 cup Mozzarella cheese Shredded
  • 1 tbsp Olive oil Extra virgin
  • 2 cloves Garlic Minced
  • 2 tbsp Fresh parsley Finely chopped for garnish

Instructions
 

  • Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9x13 inch baking dish.
  • Boil a large pot of salted water and cook the pasta according to package instructions until al dente, then drain and set aside.
  • In a large skillet, heat olive oil over medium-high heat, add the diced chicken, and cook until browned and fully cooked through.
  • Lower the heat to medium, add the minced garlic to the chicken, and sauté for 1 minute until fragrant.
  • Stir the heavy cream and basil pesto into the skillet, letting the sauce simmer for 2 to 3 minutes until it begins to thicken.
  • Fold in the fresh spinach and cook for another minute until wilted, then remove the skillet from the heat.
  • Combine the cooked pasta with the creamy pesto chicken mixture and mix well to coat all the noodles.
  • Pour the mixture evenly into the prepared baking dish and sprinkle the shredded mozzarella and grated parmesan cheese on top.
  • Bake uncovered for 15 to 20 minutes until the cheese is melted, bubbly, and slightly golden.
  • Garnish with fresh chopped parsley and let it rest for 5 minutes before serving.