Description

Pesto Chicken Pasta Bake is the ultimate comfort food, combining tender chicken, creamy garlic-pesto sauce, and hearty pasta into a satisfying dish that the whole family will love. This delectable bake is perfect for weeknight dinners or gatherings with friends, filling your kitchen with the enticing aroma of melted cheese and roasted tomatoes. Each bite delivers a delightful mix of flavors and textures, making it a go-to recipe you’ll want to make time and time again. With easy preparation steps and simple ingredients, you can whip up this baked delight in no time!

Ingredients

Scale

12 oz. tube-shaped pasta (like rigatoni)
1 lb. boneless, skinless chicken breasts, cubed
1 Tbsp. Italian seasoning
4 garlic cloves, minced
3/4 cup minced shallots
1 cup jarred roasted tomatoes (or sun-dried tomatoes)
2 to 3 handfuls fresh baby spinach
1/2 cup pesto
1/2 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese (divided)
3 to 4 oz. fresh mozzarella cheese, torn into pieces

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Instructions

Preheat oven to broil.
Boil pasta until just shy of al dente; drain and reserve some cooking water.
In a large skillet, sauté cubed chicken with Italian seasoning until cooked through; set aside.
In the same skillet, cook shallots for about three minutes until softened. Add garlic and crushed red pepper flakes; cook for another minute.
Stir in roasted tomatoes and spinach until spinach wilts.
Mix in pesto and heavy cream until well combined.
Fold in cooked pasta, reserved cooking water, and sautéed chicken until evenly coated.
Top with mozzarella and remaining Parmigiano-Reggiano cheese; broil for about 3-4 minutes until golden.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 generous portion (about 350g)
Calories: 610
Sugar: 4g
Sodium: 800mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 3g
Protein: 38g
Cholesterol: 110mg