Pesto Chicken Pasta Bake
Pesto Chicken Pasta Bake
Pesto Chicken Pasta bake with spinach, roasted tomato, and shallots in a creamy pesto-garlic sauce. This pasta dish is worthy of a restaurant and will be a family favorite.
Preparation Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Equipment
- Large oven-safe skillet
- Large Mixing Bowl
Ingredients
- 12 oz. Pasta shape of choice (DeLallo Tortiglioni)
- 1 lb. Cubed, boneless and skinless chicken breasts
- 1 Tbsp. Italian seasoning
- 1 tsp. Paprika
- 1 1/4 tsp. 1 1/4 tsp.
- 1/2 tsp. Black pepper
- Extra-virgin olive oil, 1 to 2 Tbsp. extra-virgin olive oil
- 1/4 cup chopped shallots
- 4 minced garlic cloves
- Red pepper flakes crushed into a pinch
- DeLallo Roasted Red Tomatoes thinly sliced or 1/2 cup sun-dried tomato juliennes
- Fresh baby spinach, 2 to 3 tablespoons
- 1/2 cup DeLallo Pesto
- Half a cup of heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
- 3 to 4 oz. fresh mozzarella cheese, torn
- Chopped fresh basil for garnish
Instructions
- Cook pasta until it is just shy of being al dente in water that has been generously salted. If you are going to drain your pasta, keep 1 cup of the cooking water.
- The chicken should be placed in a large mixing bowl, and two tablespoons of oil from the jar of roasted tomatoes should be added. (Or 1 to 2 Tbsp. Extra virgin olive oil, Italian seasonings, paprika and 3/4 teaspoon of salt. Salt, paprika, 1/2 tsp. Black pepper.
- Over medium heat, warm a large ovenproof skillet. Chicken should be cooked through after about 8 minutes of cooking. Transfer to a large bowl.
- Add shallots (alongside an additional drizzle of oil if necessary) to the pan and cook for about 3 minutes. Red pepper flakes and garlic should be added at this point, and the mixture should be fragrant after a minute or so. Add roasted tomatoes or sun-dried tomatoes and spinach. The spinach should be wilted after 2 to 3 minutes of cooking. Add the remaining 1/2 teaspoon of salt. Salt.
- Add heavy cream and pesto.
- Add the pasta and 1/2 cup of reserved pasta water. Continue stirring until the sauce is thickened and adheres to the pasta. As needed, add more pasta water until the sauce becomes thick and creamy. (I use the entire 1 cup). Add 1/3 cup Parmigiano Reggiano and the cooked chicken.
- Heat the broiler on HIGH. Scatter torn mozzarella cheese over pasta along with remaining Parmigiano-Reggiano cheese. Broil the pan until the cheese melts. This should take 3 to 4 minutes.
- Serve with fresh basil as a garnish.
Notes
- How to store. Store leftover pasta in an airtight container and keep it refrigerated for up to four days.
- To Reheat. Reheat large portions of leftovers by baking them in a dish at 350o F or heating individual portions with the microwave.
- To Freeze. You can freeze the pasta before or after you bake it. Store your desired quantity in a zip-top bag or freezer-safe container for up to three months. Thaw overnight in the fridge before heating.
Nutrition
Calories: 665 kcal
I calculate these values to ensure accuracy. However, there may be a variation of up to 10% depending on the food brand.
