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 (tube-shaped recommended)
- 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: Boil pasta in generously salted water until just shy of al dente. Reserve 1 cup of pasta cooking water before draining.
- Step: Toss chicken in a large bowl with 2 tablespoons of oil from the roasted tomatoes jar (or olive oil), Italian seasoning, paprika, 3/4 tsp. salt, and 1/2 tsp. pepper.
- Step: Heat a large oven-safe skillet over medium heat. Sauté chicken until cooked through, about 8 minutes. Transfer chicken to a bowl.
- Step: Add shallots to the skillet, cooking until soft (about 3 minutes). Add garlic and red pepper flakes; cook until aromatic (about 1 minute).
- Step: Stir in roasted tomatoes and spinach. Cook until spinach wilts (2 to 3 minutes) and season with remaining 1/2 tsp. salt.
- Step: Stir in pesto and heavy cream.
- Step: Add the cooked pasta and 1/2 cup of reserved pasta cooking water. Stir until the sauce thickens and clings to the pasta, adding more water as needed.
- Step: Stir in 1/3 cup of the Parmigiano-Reggiano and the cooked chicken.
- Step: Preheat broiler to HIGH. Top pasta with torn mozzarella and the remaining Parmigiano-Reggiano.
- Step: Broil until the mozzarella is melted and bubbly, 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 the oven at 350°F or in the microwave. This dish is freezer-friendly for up to 3 months; thaw overnight in the refrigerator before reheating.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Entree
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 665 kcal
- Sugar: 8 g
- Sodium: 870 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 95 mg
Keywords: pasta bake, pesto chicken, dinner, italian, creamy pasta