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Baked Pesto Chicken with Tomatoes and Mozzarella over Pasta

Baked Pesto Chicken with Tomatoes and Mozzarella over Pasta

Dinner
Prep Time
15min
Cook Time
30min
Servings
2
Calories
722
Chef's Note

For a time-saving option, you can use pre-made pesto from the store, but if you have a few extra minutes, homemade pesto will elevate this dish even more. Just blend 1 cup basil, 2 tbsp pine nuts, 2 garlic cloves, 1/4 cup parmesan, and 1/3 cup olive oil.

Tags
chicken
pasta
Italian
baked
pesto
high-protein
tomatoes
mozzarella
spinach
Ingredients

  • 12 oz boneless, skinless chicken breasts

  • 4 tbsp pesto sauce

  • 1 cup cherry tomatoes

  • 4 oz fresh mozzarella cheese

  • 6 oz whole wheat penne pasta

  • 2 cloves garlic

  • 2 cups baby spinach

  • 1 tbsp olive oil

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp red pepper flakes

  • 2 tbsp fresh basil leaves

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Bring a large pot of salted water to a boil for the pasta.

  • 3

    Pat 12 oz chicken breasts dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper on both sides.

  • 4

    Place chicken in a baking dish and spread 2 tbsp of pesto sauce evenly over the top of each breast (4 tbsp total).

  • 5

    Slice 1 cup of cherry tomatoes in half and arrange around the chicken in the baking dish.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

  • 7

    While the chicken bakes, cook 6 oz of whole wheat penne according to package instructions until al dente, about 8-10 minutes.

  • 8

    When pasta has about 2 minutes left to cook, heat 1 tbsp olive oil in a large skillet over medium heat.

  • 9

    Mince 2 cloves of garlic and sauté in the oil for 30 seconds until fragrant.

  • 10

    Add 2 cups of baby spinach to the skillet and cook until just wilted, about 1-2 minutes. Season with remaining 1/4 tsp salt and 1/8 tsp black pepper.

  • 11

    Drain the pasta and add it to the skillet with the spinach. Toss to combine.

  • 12

    When the chicken is almost done, slice 4 oz of fresh mozzarella and place on top of the chicken. Return to the oven for 2-3 minutes until cheese is melted.

  • 13

    Divide the pasta and spinach mixture between two plates.

  • 14

    Top each plate with one chicken breast and half of the roasted tomatoes.

  • 15

    Sprinkle with 1/4 tsp red pepper flakes and 2 tbsp torn fresh basil leaves divided between plates.

  • 16

    Serve immediately.

Nutrition Information (per serving)
722
Calories
54g
Protein
72g
Carbs
24g
Fat
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