Description
Pesto Chicken Pasta Bake with spinach, roasted tomatoes, and shallots in a creamy garlic-pesto sauce. This restaurant-worthy pasta dish will become an instant family favorite.
Ingredients
Scale
- 12 oz. pasta of choice
- 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
- 3/4 cup minced shallots
- 4 garlic cloves, minced
- Pinch of crushed red pepper flakes
- 1 cup jarred roasted tomatoes, thinly sliced
- 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
- Chopped fresh basil for garnish
Instructions
- Step 1: Boil pasta in generously salted water until just shy of al dente, reserving 1 cup of pasta cooking water before draining.
- Step 2: Toss chicken in a bowl with olive oil, Italian seasoning, paprika, 3/4 tsp. salt, and 1/2 tsp. black pepper, then sauté in a large oven-safe skillet over medium heat until cooked through, about 8 minutes, and transfer to a bowl.
- Step 3: Sauté shallots in the pan until soft (3 minutes), add garlic and red pepper flakes (1 minute), then stir in roasted tomatoes and spinach until wilted (2 to 3 minutes), seasoning with the remaining 1/2 tsp. salt.
- Step 4: Stir in pesto and heavy cream.
- Step 5: Add pasta and 1/2 cup of the reserved pasta cooking water, stirring until the sauce thickens; add more water as needed, then stir in 1/3 cup of the Parmigiano-Reggiano cheese and cooked chicken.
- Step 6: Preheat oven broiler to HIGH, scatter torn mozzarella and remaining Parmigiano-Reggiano over pasta, and broil until melted, about 3 to 4 minutes; garnish with fresh basil and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a baking dish at 350º F or in the microwave. Can be frozen before or after baking for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Entree
- Method: Sautéing and Broiling
- Cuisine: Italian
Nutrition
- Serving Size: 2.5 cups
- Calories: 665 kcal
- Sugar: 8 g
- Sodium: 870 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 115 mg
Keywords: pesto chicken pasta bake, creamy pesto pasta, Italian dinner, baked pasta, chicken and spinach pasta