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Pesto Chicken Pasta Bake

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 850
A flavorful baked pasta dish combining tender chicken, fresh spinach, and vibrant pesto, topped with melted mozzarella for a comforting meal.

Ingredients

Pasta

  • 12 oz pasta of choice (rigatoni, mezzi rigatoni, or tortiglioni)

Chicken

  • 1 lb boneless, skinless chicken breasts (cubed)

Seasonings and oils

  • 1 Tbsp Italian seasoning
  • 1 tsp paprika
  • 1 1/4 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1 to 2 Tbsp extra-virgin olive oil (for tossing chicken and cooking)

Vegetables and sauces

  • 3/4 cup minced shallots
  • 4 garlic cloves minced garlic
  • Pinch red pepper flakes crushed red pepper flakes
  • 1 cup jarred roasted tomatoes, thinly sliced (or ½ cup julienned sun-dried tomatoes)
  • 2 to 3 handfuls fresh baby spinach

Pesto and dairy

  • 1/2 cup pesto
  • 1/2 cup heavy cream
  • 1/2 cup Parmigiano-Reggiano cheese, divided
  • 3 to 4 oz fresh mozzarella cheese, torn

Garnish

  • Chopped fresh basil for garnish

Instructions 

  • Cook pasta in salted water until just shy of al dente; reserve 1 cup of water.
  • Toss chicken with oil, seasonings, and cook in a skillet until done; set aside.
  • Sauté shallots, garlic, red pepper flakes, then add tomatoes and spinach; cook until spinach wilts.
  • Mix pesto, cream, cooked chicken, pasta, and reserved water; stir until creamy and combined.
  • Top with mozzarella and Parmigiano, broil until cheese melts, then garnish with basil.

Notes

Use fresh basil for the best flavor and adjust seasoning to taste.
Calories: 850kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: chicken, Pasta, Pesto