Description
A simple yet luxurious pasta dish with chicken, creamy sauce, and vibrant basil pesto that brings family and friends together.
Ingredients
Scale
- 10.5 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
- 3.5 ounces baby spinach (optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then reserve a cup of pasta water before draining.
- Sauté the diced chicken in olive oil and butter, seasoned with salt and pepper, until golden brown.
- Add minced garlic and cook until fragrant.
- Pour in heavy cream and whole milk, stir to combine, and let simmer.
- Mix in basil pesto and let it simmer together.
- Stir in grated Parmesan and mozzarella cheese until melted.
- Add cooked pasta to the sauce and toss to coat, adjusting the consistency with reserved pasta water if necessary.
- If using, add baby spinach and let it wilt.
- Serve garnished with extra Parmesan and black pepper.
Notes
This dish can be customized with different proteins or veggies. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg
Keywords: pasta, chicken, creamy, pesto, weeknight dinner, family meal