Ingredients:

  • 12 oz Penne or Fusilli pasta
  • 1 cup reserved pasta cooking water
  • 1 lb chicken breast, cut into 1-inch cubes
  • 1/2 cup basil pesto
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package directions. Before draining, reserve 1 cup of the starchy pasta water.
  2. In a large mixing bowl, combine the cubed chicken breast, pesto, garlic powder, salt, and pepper. Stir in the heavy cream and Parmesan cheese until the chicken is fully coated.
  3. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish and add the cooked pasta.
  4. Pour the chicken pesto mixture over the pasta, slowly stirring in the reserved pasta water until the sauce is glossy and coats every noodle.
  5. Top the mixture with a thick layer of shredded mozzarella cheese.
  6. Bake for 20–25 minutes until the cheese is melted, bubbling, and has mahogany-colored spots on the surface.