Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Drain the pasta well and set it aside.
- Heat a tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
- Reduce the heat to medium. Add more olive oil if needed, then add the minced garlic and cook for about 1 minute until fragrant. If using a non-alcoholic white wine alternative, pour in about half a cup and scrape up any browned bits from the pan. Let it simmer for a minute.
- Stir in the cream cheese until melted and smooth. Gradually whisk in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low and cook for 3-5 minutes until slightly thickened.
- Remove the skillet from heat and stir in the basil pesto. Adjust seasonings as needed.
- Add the cooked chicken and drained pasta to the skillet and toss until evenly coated in the sauce.
- Transfer to a 9×13 inch baking dish if the skillet isn't oven-safe. Sprinkle with shredded mozzarella and grated Parmesan cheese.
- Bake for 20-25 minutes until bubbly and cheese is melted and golden.
- Let it rest for 5-10 minutes before serving. Garnish with fresh basil or parsley if desired.
Nutrition
Notes
Ingredient Variation: I sometimes toss in a handful of fresh spinach or some chopped sun-dried tomatoes with the pasta and chicken before baking; it adds a lovely pop of color and extra flavor.