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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
Cook the penne pasta according to package directions, adding 1 teaspoon of salt to the boiling water. Cook until al dente. Drain the pasta and set aside.
While the pasta cooks, pat the chicken breasts dry. Heat 1 tablespoon of olive oil in a large skillet or oven-safe pot over medium-high heat. Add the chicken breasts and cook for 6 to 8 minutes per side, or until cooked through and no longer pink in the center. Remove chicken from the skillet, let cool slightly, then shred or dice into bite-sized pieces.
In the same skillet, add another 1 tablespoon of olive oil if needed. Add the chopped yellow onion and cook over medium heat for 5 to 7 minutes, or until softened and translucent.
Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
Stir in the undrained diced tomatoes, chicken broth, heavy cream, pesto, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
In the prepared baking dish, combine the cooked penne pasta, shredded chicken, and the creamy pesto sauce. Stir well to ensure everything is evenly coated.
Sprinkle 1 1/2 cups of the shredded mozzarella cheese and 1/4 cup of the grated Parmesan cheese into the pasta mixture and stir gently to combine.
Spread the pasta mixture evenly in the baking dish. Top with the remaining 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.
Bake for 20 to 25 minutes, or until the cheese is bubbly and lightly golden brown.
Remove the baking dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped basil, if desired.

Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
Cook the penne pasta according to package directions, adding 1 teaspoon of salt to the boiling water. Cook until al dente. Drain the pasta and set aside.
While the pasta cooks, pat the chicken breasts dry. Heat 1 tablespoon of olive oil in a large skillet or oven-safe pot over medium-high heat. Add the chicken breasts and cook for 6 to 8 minutes per side, or until cooked through and no longer pink in the center. Remove chicken from the skillet, let cool slightly, then shred or dice into bite-sized pieces.
In the same skillet, add another 1 tablespoon of olive oil if needed. Add the chopped yellow onion and cook over medium heat for 5 to 7 minutes, or until softened and translucent.
Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
Stir in the undrained diced tomatoes, chicken broth, heavy cream, pesto, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
In the prepared baking dish, combine the cooked penne pasta, shredded chicken, and the creamy pesto sauce. Stir well to ensure everything is evenly coated.
Sprinkle 1 1/2 cups of the shredded mozzarella cheese and 1/4 cup of the grated Parmesan cheese into the pasta mixture and stir gently to combine.
Spread the pasta mixture evenly in the baking dish. Top with the remaining 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.
Bake for 20 to 25 minutes, or until the cheese is bubbly and lightly golden brown.
Remove the baking dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped basil, if desired.