Creamy Pesto Chicken Pasta

• 分量: 4 servings
• 調理時間: 20 minutes
• 総時間: 50 minutes

材料

10 ½ ounces penne or rigatoni pasta

2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

1 tablespoon unsalted butter

2 cloves garlic, minced

3/4 cup plus 2 tablespoons heavy cream

1/2 cup whole milk

1/2 cup basil pesto (store-bought or homemade)

3/4 cup grated Parmesan cheese

3 ½ ounces baby spinach (optional, for extra nutrition)

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

手順

Prepare Baking Dish and Preheat Oven

Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.

Cook Pasta

In a large pot of boiling salted water, cook pasta for 2 minutes less than package directions, ensuring it is just under al dente. Drain and set aside.

Sauté Chicken

Heat olive oil in a large skillet over medium-high. Season chicken pieces with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.

Make Creamy Pesto Sauce

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and whole milk, then bring to a gentle simmer for 2–3 minutes until slightly thickened. Mix in basil pesto and grated Parmesan, stirring until smooth and melted.

Combine Pasta, Chicken, and Sauce

Return cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.

Assemble and Top

Transfer the coated mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese over the top.

Bake uncovered for 20–25 minutes until cheese is golden and bubbly.

Rest and Serve

Allow dish to rest for 5 minutes before serving.

栄養

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