Description
A delightful creamy pasta dish with crispy chicken, velvety pesto sauce, and gooey cheese, perfect for a weeknight dinner.
Ingredients
Scale
- 10.5 oz penne or rigatoni
- 2 medium boneless, skinless chicken breasts, diced (~10.5 oz)
- 1 tbsp olive oil
- Salt & freshly ground black pepper
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 3/4 cup + 2 tbsp heavy cream
- 1/2 cup whole milk
- 1/2 cup basil pesto
- 3/4 cup grated Parmesan cheese
- 3.5 oz baby spinach (optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan (for topping)
Instructions
- Boil pasta in salted water to al dente, then drain and reserve 1/2 cup pasta water.
- Pat chicken dry, season with salt and pepper.
- Heat olive oil in a skillet over medium-high. Add chicken and sear until edges are golden, about 3–4 minutes per side. Remove chicken and set aside.
- Lower heat to medium, add butter and garlic, and cook until fragrant (30–45 seconds).
- Pour in heavy cream and milk, bring to a gentle simmer, then whisk in pesto and 3/4 cup Parmesan until smooth.
- Add spinach to the sauce until wilted (if using). Toss in pasta and add reserved pasta water as needed.
- Fold in seared chicken, then top with mozzarella and 1/4 cup Parmesan. Cover to melt or broil for 1-2 minutes for a golden top.
- Serve immediately.
Notes
For maximum crispy texture, do not overcrowd the pan. Use reserved pasta water to adjust sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg