Description
A creamy, cheesy pasta bake loaded with tender chicken and vibrant basil pesto, perfect for a comforting family dinner.
Ingredients
12 ounces (340 g) penne pasta
2 tablespoons (30 ml) olive oil
2 cups (300 g) cooked chicken breast, shredded or diced
1 ½ cups (360 ml) basil pesto
1 cup (240 ml) heavy cream
1 cup (240 ml) whole milk
1 ½ cups (170 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese
1 cup (150 g) cherry tomatoes, halved
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning
2 tablespoons (15 g) chopped fresh basil
Instructions
Preheat oven to 375°F (190°C).
Cook 12 ounces (340 g) penne pasta until al dente. Drain.
In a large bowl, whisk together pesto, heavy cream, milk, garlic powder, onion powder, salt, pepper, and Italian seasoning.
Combine pasta, chicken, and cherry tomatoes.
Pour sauce over pasta mixture and toss well.
Transfer to a greased 9×13-inch baking dish.
Top with mozzarella and Parmesan cheese.
Bake for 25–30 minutes until bubbly and golden.
Rest for 5–10 minutes before serving. Garnish with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes