Description
A creamy, cheesy, and flavorful baked pasta dish featuring tender chicken, fresh basil pesto, and golden Parmesan topping. Perfect for weeknights or casual gatherings.
Ingredients
4 boneless chicken breasts (cut into bite-sized chunks)
1 pound penne pasta
2 cups halved cherry tomatoes
1 cup basil pesto (store-bought or homemade)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
Salt and black pepper to taste
8 ounces shredded mozzarella cheese (for topping)
Instructions
Preheat oven to 375°F (190°C)
Cook pasta according to package instructions
In a large pan, sauté chicken chunks until browned (not fully cooked through)
Add cherry tomatoes and simmer 3-4 minutes
Stir in basil pesto, heavy cream, Parmesan, garlic powder, Italian seasoning, salt, and pepper
Simmer sauce for 2-3 minutes
Add cooked pasta to chicken-tomato mixture and toss to coat
Transfer to a 9×13-inch baking dish
Sprinkle mozzarella evenly over the top
Bake for 20-25 minutes until golden and bubbly
Notes
Substitute chicken thighs for richer flavor
Use rigatoni or fusilli pasta if preferred
For dairy-free version, replace mozzarella with vegan cheese
Add 1/2 cup steamed broccoli for extra veggies
Let stand 5 minutes before serving for cleaner slices
- Prep Time: 20
- Cook Time: 30
- Category: chicken
- Method: Baking with Stovetop Prep
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 510
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg