Ingredients
Equipment
Method
Main Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish to prevent sticking.
- Boil the penne or rigatoni in a large pot of salted water, draining it 2 minutes before the package suggests to keep it firm.
- Warm the olive oil in a skillet over medium-high heat, then sauté the seasoned chicken pieces for 5–6 minutes until golden.
- Melt the butter in the same skillet, sauté the garlic briefly, then whisk in the heavy cream and milk until the liquid simmers.
- Stir the basil pesto and grated Parmesan into the cream mixture, whisking until the sauce reaches a silky, smooth consistency.
- Combine the par-cooked pasta, golden chicken, and fresh spinach with the pesto sauce, tossing well to ensure every piece is coated.
- Pour the mixture into your prepared baking dish and cover the surface with a generous layer of mozzarella and the remaining Parmesan.
- Bake the dish uncovered for 20–25 minutes until the cheese is bubbling and develops a beautiful toasted brown color.
- Remove the pasta from the oven and let it sit for 5 minutes to allow the sauce to thicken before serving.
Notes
Store leftovers in an airtight container for up to three days and reheat with a splash of milk to maintain the creamy sauce texture. If you are making this ahead of time, assemble the dish but wait to bake it until you are ready to serve to prevent the pasta from becoming too soft.