# What You'll Need:
→ Pasta & Chicken
01 - 10.5 ounces penne or rigatoni pasta
02 - 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)
03 - 1 tablespoon olive oil
04 - Salt and freshly ground black pepper, to taste
→ Creamy Pesto Sauce
05 - 1 tablespoon unsalted butter
06 - 2 cloves garlic, minced
07 - 3/4 cup plus 2 tablespoons heavy cream
08 - 1/2 cup whole milk
09 - 1/2 cup basil pesto (store-bought or homemade)
10 - 3/4 cup grated Parmesan cheese
11 - 3.5 ounces baby spinach (optional, for extra nutrition)
→ Topping
12 - 1 cup shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese
# Method:
01 - Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
02 - In a large pot of boiling salted water, cook pasta for 2 minutes less than package directions, ensuring it is just under al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium-high. Season chicken pieces with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and whole milk, then bring to a gentle simmer for 2–3 minutes until slightly thickened. Mix in basil pesto and grated Parmesan, stirring until smooth and melted.
05 - Return cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.
06 - Transfer the coated mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese over the top.
07 - Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
08 - Allow dish to rest for 5 minutes before serving.
