Ingredients
Method
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- Cook the pasta according to package directions until al dente, then 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. Add minced garlic and cook for another minute until fragrant.
- In a large mixing bowl, combine the cooked pasta, cooked chicken, pesto, heavy cream, Italian seasoning, and half of the mozzarella cheese. Mix until everything is well coated.
- Transfer the mixture to your prepared baking dish and spread evenly. Top with remaining mozzarella cheese and Parmesan cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly, and the edges are golden brown.
- Let it rest for 5 minutes before serving. Garnish with fresh basil leaves.
Notes
Use high-quality pesto for best flavor. Can be prepared ahead and refrigerated for up to 24 hours before baking. For a lighter version, substitute half-and-half for heavy cream. Leftovers can be frozen before or after baking.