Description
A quick and easy one-pot dish featuring pasta, tender chicken, and a creamy pesto sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces penne, rigatoni, or ziti pasta
- 1 cup basil pesto
- 1 cup heavy cream
- 4 ounces cream cheese
- 1 cup chicken broth
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Pinch of red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Drain the pasta well and set it aside.
- Heat a tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
- Reduce the heat to medium, then add the minced garlic and cook for about 1 minute until fragrant. If desired, add half a cup of non-alcoholic white wine to deglaze the pan and scrape up any browned bits. Let it simmer for a minute.
- Stir in the cream cheese until melted and smooth. Gradually whisk in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low and cook for 3-5 minutes until slightly thickened.
- Remove the skillet from heat and stir in the basil pesto. Adjust seasonings as needed.
- Add the cooked chicken and drained pasta to the skillet and toss until evenly coated in the sauce.
- If your skillet isn’t oven-safe, transfer the mixture to a 9×13 inch baking dish. Sprinkle with shredded mozzarella and grated Parmesan cheese.
- Bake for 20-25 minutes until bubbly and the cheese is melted and golden.
- Let it rest for 5-10 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
Make sure to cook the pasta al dente, as it will continue to cook in the oven. For a lighter version, consider substituting heavy cream with half-and-half or whole milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg