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Description
A quick and easy dump-and-bake creamy chicken pesto pasta that requires minimal prep and delivers rich flavor.
Ingredients
- 12 oz penne pasta
- 2 cups cooked chicken, shredded
- 1 cup basil pesto
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F.
- In a baking dish, combine pasta, chicken, pesto, cream, broth, garlic, salt, and pepper.
- Stir well to coat all ingredients.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with mozzarella and Parmesan.
- Bake uncovered for 10 more minutes until cheese melts.
- Let rest 5 minutes before serving.
Notes
- Use rotisserie chicken for quick prep.
- Store leftovers in an airtight container for up to 3 days.
- Substitute half-and-half for heavy cream if preferred.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Italian