Chicken Pesto Pasta
This creamy chicken pesto pasta bake with tomatoes is a delicious weeknight dinner that's lightened up with a few healthy swaps!
Ingredients
10 servings
Instructions
- Preheat the oven to 375°F. Lightly coat a 9x13-inch baking dish with nonstick spray.
- In a large skillet, heat the olive oil over medium high. Once the oil is hot and shimmering, add the diced chicken. Sprinkle with salt and pepper. Sauté the chicken until golden on all sides and fully cooked through, about 4 minutes. Remove to a plate and set aside.
- In a large stockpot of boiling, generously salted water, cook the pasta to al dente according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain. Return pasta to the stockpot.
- While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined.
- Stir in the spinach, breaking it up as needed and stirring until evenly combined.
- To the stockpot with the pasta, add the pesto/Greek yogurt mixture. Gently stir to coat the noodles in the pesto mixture. If the sauce is too thick, splash in some of the pasta water. It should be a little saucy.
- Add the cooked chicken, cherry tomatoes, and red pepper flakes. Gently toss to combine.
- Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1/2 cup mozzarella and half of the basil. Layer the remaining half of the pasta over the top, spreading it into an even layer. Sprinkle with the remaining 1/2 cup mozzarella.
- Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the Parmesan cheese and fresh basil. Serve warm.
Nutrition per serving
300kcal
💰 Cost Estimate
Total Ingredients
$1440.00
$1440.00
Per Serving
$144.00/serving
$144.00/serving
🏠 Savings
~$2880.00 vs buying!
~$2880.00 vs buying!
📋 Price Breakdown (77% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| extra-virgin olive oil | 1 tbsp | $21.00 |
| boneless | 1.25 lbs | - |
| kosher salt | 0.5 tsp | $1.00 |
| ground black pepper | 0.25 tsp | $6.00 |
| whole wheat pasta | 1 lb | $39.00 |
| 1 | - | |
| nonfat plain Greek yogurt | 1 cup | $224.00 |
| 1 | - | |
| pints cherry tomatoes | 2 | $29.00 |
| red pepper flakes | 0.25 tsp | $1.00 |
| shredded part-skim mozzarella cheese | 1 cup | $260.00 |
| tightly packed fresh basil leaves | 0.25 cup | $703.00 |
| freshly grated Parmesan cheese | 0.25 cup | $156.00 |
*Estimated market prices, may vary by region
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