A comforting pasta bake combining tender chicken, creamy pesto sauce, and melted cheese. Perfect for weeknight dinners or casual gatherings.
Ingredients
2 cups cooked chicken, diced
12 ounces pasta (penne or fusilli)
1 cup basil pesto
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup fresh spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup breadcrumbs (optional, for topping)
Fresh basil leaves for garnish
Instructions
-
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
-
Cook pasta in salted water until al dente; drain and set aside.
-
Sauté onions in olive oil until translucent, add garlic and cook 1 minute.
-
Add chicken, season, and cook until lightly browned and fully cooked.
-
Stir in cream and pesto, simmer 2–3 minutes; fold in spinach and tomatoes.
-
Combine pasta with sauce, transfer to baking dish, top with cheese and optional breadcrumbs.
-
Bake 20–25 minutes until cheese is golden and bubbly; rest 5 minutes before serving.