Ingredients
1 pound penne pasta (or other short, tubular pasta)
1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
2–3 cloves garlic, minced
4 oz full-fat cream cheese
1/2 cup heavy cream (or half-and-half)
1/2 cup basil pesto
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Optional: 1 cup fresh spinach, 1/2 cup halved cherry tomatoes
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cook pasta 1-2 minutes less than package directions for al dente, then drain.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat, season chicken with salt and pepper, and cook until golden brown and cooked through.
4. Remove chicken from the skillet and set aside.
5. In the same skillet over medium heat, cook minced garlic until fragrant, about 30 seconds.
6. Whisk in cream cheese and heavy cream until the sauce is smooth.
7. Stir in the pesto, salt, and pepper until well combined.
8. Add the cooked pasta, chicken, and any optional vegetables to the skillet, stirring gently to coat everything in the sauce.
9. Pour the mixture into the prepared baking dish and spread evenly.
10. Sprinkle the mozzarella and Parmesan cheeses over the top.
11. Bake for 15-20 minutes, until the cheese is melted and bubbly.
12. Let rest for a few minutes before serving.
Notes
For a shortcut, use 3 cups of shredded rotisserie chicken. The casserole can be assembled up to 24 hours in advance and refrigerated; add 10-15 minutes to the baking time. The dish also freezes well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 125mg