Description
A creamy and rich pasta dish with tender chicken bites and ooey-gooey mozzarella, perfect for weeknight dinners.
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
Instructions
- Boil the Pasta: Start by bringing a large pot of salted water to a boil over high heat. Once boiling, add in the penne or rigatoni pasta. Cook according to package instructions until al dente (usually about 8-10 minutes), stirring occasionally to prevent sticking. Chef Hack: Save about a cup of the pasta water before draining!
- Sauté the Chicken: While the pasta is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter together in a large skillet over medium heat. Season the diced chicken with salt and black pepper, then add it to the pan. Cook for about 6-8 minutes, or until golden brown and cooked through. Tip: Don’t overcrowd the pan!
- Add Garlic: Once the chicken is cooked, add the minced garlic to the skillet. Sauté for about 1 minute, or until fragrant.
- Make the Creamy Sauce: Pour in the heavy cream and whole milk. Stir to combine, then add the basil pesto and grated Parmesan cheese. Mix well until everything is combined.
- Toss in the Spinach: If you’re using baby spinach, toss it into the sauce and stir until it wilts down.
- Combine Pasta and Sauce: Drain the cooked pasta and add it directly to the skillet with the creamy sauce. Toss gently to coat the pasta evenly.
- Finish with Mozzarella: Remove the skillet from the heat, then stir in the shredded mozzarella cheese until it’s melted and gooey.
Notes
Feel free to be creative with the ingredients; this dish is flexible. Consider adding veggies or swapping in different proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 5g
- Sodium: 400mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: pasta, creamy, chicken, pesto, easy recipe, weeknight dinner