Directions
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Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with a bit of non-stick spray or olive oil, allowing for easy removal later.
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In a large pot of boiling salted water, cook the pasta for two minutes less than the package directions suggest. It should be just under al dente, as it will continue to cook when baked. Afterward, drain the pasta and set it aside.
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Heat olive oil in a large skillet over medium-high heat. Season the diced chicken pieces with salt and pepper. Sauté the chicken until thoroughly cooked and lightly golden, around 5–6 minutes. Once done, remove it from the heat and set it aside.
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In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until it’s fragrant. It’s tremendous how just a little garlic can elevate the flavor profile.
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Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer for about 2–3 minutes, allowing it to thicken slightly.
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Mix in the basil pesto and grated Parmesan cheese, stirring until the sauce is smooth and the cheese is melted into the mixture.
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Return the cooked chicken to the skillet along with the drained pasta and the spinach (if using). Toss everything thoroughly until all the ingredients are evenly coated in the creamy sauce.
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Transfer the coated mixture into your prepared baking dish. Evenly sprinkle the shredded mozzarella cheese and extra Parmesan cheese over the top. The combination of cheeses is simply tremendous!
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Bake the dish uncovered in your preheated oven for 20–25 minutes, or until the cheese is golden and bubbly. The wonderful aromas wafting through your kitchen will be irresistible!
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After baking, allow the dish to rest for 5 minutes before serving. This will help the sauce to set slightly, ensuring easier servings.
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