Description
This Basil Pesto Chicken Pasta Bake is guaranteed to become your favorite. Easy and quick to make, it’s a true flavor bomb!
Ingredients
- 1 pound Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
- ½ teaspoons Salt, Or To Taste
- ¼ teaspoons Ground Black Pepper, Or To Taste
- 3 Tablespoons Olive Oil, Divided
- 12 ounces, weight Dry Penne Pasta
- 1 cup Pesto
- ¼ cups Sour Cream
- 1 cup Ricotta Cheese
- 3 Tablespoons Grated Parmesan Cheese
Preparation
Preheat oven to 375°F. Season chicken with salt and black pepper.
Heat 2 tablespoons olive oil in a frying pan and cook the chicken until cooked through, about 15 minutes. Set aside.
Prepare pasta according to package instructions. Add remaining tablespoons of olive oil and toss. Set aside.
Combine pesto, sour cream, and ricotta cheese in a bowl and mix until smooth. Add the chicken and the pasta and toss.
Transfer the mixture to a large baking dish. Sprinkle with the Parmesan cheese and bake for 30 minutes.
