Ingredients
Method
- Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
- Cook the pasta in a large pot of boiling salted water for 2 minutes less than the package directions until just under al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat, season the chicken with salt and pepper, and sauté for 5–6 minutes until golden and cooked through before removing from the heat.
- Melt butter in the same skillet over medium heat, sauté the garlic for 30 seconds, then stir in the heavy cream and milk and simmer for 2–3 minutes until thickened; mix in the pesto and Parmesan until smooth.
- Combine the chicken, pasta, and spinach with the sauce and toss until all ingredients are evenly coated.
- Transfer the mixture to the prepared baking dish and top evenly with shredded mozzarella and extra Parmesan.
- Bake uncovered for 20–25 minutes until the cheese is golden and bubbly.
- Let the dish rest for 5 minutes before serving.
Nutrition
Notes
Pasta Texture: I always pull my pasta out of the boiling water a good two minutes before it reaches al dente because it continues to soften while soaking up that creamy sauce in the hot oven.
Golden Chicken: To get the best flavor, I make sure the skillet is nice and hot before adding the chicken to ensure a deep golden crust that keeps the meat tender and juicy.
Pesto Selection: I prefer using a high quality refrigerated pesto instead of the shelf stable jars because the bright basil flavor really shines through the richness of the heavy cream.
Spinach Technique: There is no need to cook the baby spinach beforehand since the heat from the sauce and the oven wilts it perfectly without making the whole dish watery.
Melting Success: I highly recommend grating your own parmesan and mozzarella from a block as pre-shredded cheeses often have powdery coatings that prevent them from melting into a perfectly smooth topping.
Prep Ahead: If I am hosting friends, I assemble the entire dish a few hours early and keep it covered in the fridge, then I just add about five extra minutes to the total bake time.
Reheating Secret: When I enjoy leftovers the next day, I add a tiny splash of milk before reheating to bring back that silky sauce consistency that the pasta naturally absorbs overnight.