Ingredients:

  • 12 oz (340g) pasta (penne, rigatoni, or fusilli)
  • 2 cups (340g) cooked chicken breast, shredded or diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup (approximately 100g) basil pesto
  • 1 cup (240ml) heavy cream or half-and-half
  • Salt and freshly ground black pepper, to taste
  • 1 cup (150g) cherry tomatoes, halved
  • 1 ½ cups (170g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • Fresh basil leaves (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C/ Gas Mark 5). Grease a 9x13 inch baking dish.
  2. Cook pasta in salted boiling water according to package directions until al dente. Drain well and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute), being careful not to burn it.
  4. Stir in pesto and heavy cream (or half-and-half) into the skillet. Heat gently until combined and slightly thickened. Season with salt and pepper to taste.
  5. Add cooked chicken and halved cherry tomatoes to the pesto sauce. Stir to coat evenly.
  6. Toss the cooked pasta into the skillet with the pesto chicken mixture. Make sure everything is nicely coated.
  7. Pour the pasta mixture into the prepared baking dish, spreading it evenly.
  8. Sprinkle mozzarella and Parmesan cheeses evenly over the top of the pasta.
  9. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
  10. Remove from oven and let rest for a few minutes before garnishing with fresh basil leaves (if desired). Serve hot and enjoy!