Ingredients
Scale
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 3 cups fresh spinach
- 1 cup basil pesto
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the penne pasta in salted boiling water until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat. Add diced chicken seasoned with salt and pepper, cooking until browned (about 6-8 minutes). Remove and set aside.
- In the same skillet, sauté fresh spinach until wilted (2-3 minutes).
- In a large bowl, combine basil pesto and heavy cream; mix in cooked chicken, spinach, pasta, red pepper flakes (optional), and half of the mozzarella cheese.
- Transfer the mixture to a greased baking dish; top with remaining mozzarella and Parmesan cheese.
- Bake for 20-25 minutes or until cheese is bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg