Description
This Pesto Chicken Pasta Bake is a creamy, flavorful one-pan meal that combines tender sautéed chicken, al dente pasta, and a luscious pesto cream sauce. Topped with melted mozzarella and Parmigiano-Reggiano cheese, it’s a comforting dinner perfect for any night of the week.
Ingredients
Pasta
- 12 oz. tube-shaped pasta (rigatoni, mezzi rigatoni, or tortiglioni)
Chicken and Seasoning
- 1 lb. boneless, skinless chicken breasts, cubed
- 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 or 2 Tbsp. oil from jarred roasted tomatoes
Vegetables and Aromatics
- 3/4 cup minced shallots
- 4 garlic cloves, minced
- Pinch of crushed red pepper flakes
- 1 cup jarred roasted tomatoes, thinly sliced (or 1/2 cup julienned sun-dried tomatoes)
- 2 to 3 handfuls fresh baby spinach
Sauce and Cheese
- 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
- Chopped fresh basil for garnish
Instructions
- Cook Pasta: Boil pasta in generously salted water until just shy of al dente. Before draining, reserve 1 cup of the pasta cooking water for later use.
- Sauté Chicken: Place cubed chicken in a large bowl and toss with 2 tablespoons of oil from the jar of roasted tomatoes (or 1 to 2 tablespoons extra-virgin olive oil), Italian seasoning, paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Heat a large oven-safe skillet over medium heat, add the chicken, and sauté until cooked through, about 8 minutes. Remove chicken from pan and transfer to a bowl.
- Cook Aromatics and Vegetables: Add shallots to the skillet (add extra drizzle of oil if needed) and cook until soft, about 3 minutes. Add minced garlic and crushed red pepper flakes and sauté until fragrant, about 1 minute. Stir in roasted tomatoes (or sun-dried tomatoes) and spinach, cooking until the spinach wilts, about 2 to 3 minutes. Season with remaining 1/2 teaspoon salt. Stir in pesto and heavy cream to the pan.
- Combine Pasta and Sauce: Add the partially cooked pasta and 1/2 cup of the reserved pasta water to the skillet. Stir continuously until the sauce thickens and clings to the pasta. Add more pasta water as needed until the sauce is creamy and coats the pasta well, using up to the full cup of reserved water. Stir in 1/3 cup of Parmigiano-Reggiano cheese and the cooked chicken to combine.
- Broil with Cheese: Preheat your oven broiler to HIGH. Scatter torn mozzarella cheese over the pasta along with the remaining Parmigiano-Reggiano cheese. Transfer the skillet under the broiler and broil until the mozzarella melts and bubbles, about 3 to 4 minutes. Remove carefully, garnish with chopped fresh basil, and serve hot.
Notes
- Using tube-shaped pasta helps hold the sauce better for a more flavorful bite.
- Reserve pasta water is essential for achieving a creamy and well-emulsified sauce.
- If sun-dried tomatoes are used instead of jarred roasted tomatoes, adjust oil accordingly as sun-dried tomatoes can be oil-packed.
- This dish requires an oven-safe skillet for broiling the cheese on top; if unavailable, transfer to a baking dish before broiling.
