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Chicken Pesto Pasta (with a Creamy Twist!)

Chicken Pesto Pasta fresh out of the oven
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This creamy chicken pesto pasta bake with tomatoes is a delicious weeknight dinner that’s lightened up with a few healthy swaps!

Ingredients

Scale
  • 1 tablespoon extra-virgin olive oil
  • 1 ¼ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pound whole wheat pasta (penne rigate, rigatoni, fusilli, or similar)
  • 1 (6.35-ounce) jar basil pesto or homemade basil pesto
  • 1 cup nonfat plain Greek yogurt
  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 2 pints cherry tomatoes, halved (or 4 cups chopped fresh tomatoes, blotted if juicy)
  • ¼ teaspoon red pepper flakes
  • 1 cup shredded part-skim mozzarella cheese (or blend of mozzarella and provolone)
  • ¼ cup tightly packed fresh basil leaves, roughly chopped, divided
  • ¼ cup freshly grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick spray.

2. In a large skillet, heat the olive oil over medium-high heat. Once shimmering, add the chicken. Season with salt and pepper. Sauté until golden and cooked through, about 4 minutes. Remove to a plate.

3. Boil a large pot of salted water. Cook pasta to al dente per package instructions. Reserve 1 cup pasta water, then drain and return pasta to pot.

4. In a small bowl, whisk pesto and Greek yogurt until combined.

5. Stir spinach into the pesto mixture, breaking it up and combining well.

6. Add the pesto mixture to the pasta and stir to coat. Add reserved pasta water as needed to loosen the sauce.

7. Add cooked chicken, cherry tomatoes, and red pepper flakes. Gently toss to combine.

8. Transfer half the pasta to the baking dish. Top with 1/2 cup mozzarella and half the basil.

9. Add remaining pasta. Top with the other 1/2 cup mozzarella.

10. Bake for 20–25 minutes until cheese is melted and lightly golden.

11. Remove from oven and top with Parmesan and remaining basil. Serve warm.

Notes

TO MAKE AHEAD: Assemble and refrigerate unbaked for up to 1 day. Bring to room temperature before baking.

TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.

TO FREEZE: Freeze before or after baking in portions or as a whole. Store in freezer-safe containers up to 3 months.

TO REHEAT: Thaw overnight in the fridge. Bake at 375°F until warmed through or microwave gently.

TO MAKE GLUTEN FREE: Use gluten-free pasta.

Nutrition

Find it online: https://paulakitchen.com/chicken-pesto-pasta/