Ingredients
Method
Instructions
- Preheat your oven to 375°F (190°C). Cook the penne pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook until golden brown and cooked through, about 6-8 minutes. Season with salt, pepper, and Italian seasoning.
- Add minced garlic to the skillet and cook for 1 minute until fragrant. Reduce heat to medium and stir in the pesto and heavy cream. Simmer for 2-3 minutes until slightly thickened.
- Combine the cooked pasta with the pesto chicken mixture in the skillet. Stir in half of the mozzarella cheese and all of the Parmesan cheese until well combined.
- Transfer the mixture to a 9x13 inch baking dish. Top with remaining mozzarella cheese. Bake for 15-20 minutes until cheese is melted and bubbly.
- Broil for 1-2 minutes for a golden brown top if desired. Garnish with fresh basil leaves before serving.
Notes
For extra flavor, toast the pasta in the oven for 5 minutes before boiling. Use fresh basil pesto for the best flavor, but store-bought works great too. Let the bake rest for 5 minutes before serving for easier slicing. Add a pinch of red pepper flakes for a subtle kick.
