Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil (15ml)
  • 1 tsp garlic powder (5g)
  • 1 tsp onion powder (5g)
  • ½ tsp salt (2.5g)
  • ¼ tsp black pepper (1.25g)
  • 1 lb (454g) pasta (penne, rotini, or fusilli work well)
  • Water for boiling
  • 1 tbsp salt for pasta water (15g)
  • 4 tbsp unsalted butter (57g)
  • 4 tbsp all-purpose flour (32g)
  • 3 cups whole milk (710ml)
  • 8 oz (227g) cream cheese, softened
  • ½ cup prepared pesto (approximately 4 oz/113g)
  • ½ cup grated Parmesan cheese (approximately 50g)
  • ¼ tsp red pepper flakes (optional, 1.25g)
  • 2 cups shredded mozzarella cheese (approximately 200g)
  • ¼ cup grated Parmesan cheese (approximately 25g)
  • Fresh basil leaves, chopped (for garnish, optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain well and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, onion powder, salt, and pepper. Cook until browned and cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside.
  3. Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
  4. Reduce heat to low. Add softened cream cheese and stir until melted and smooth. Stir in pesto, Parmesan cheese, and red pepper flakes (if using). Season with salt and pepper to taste.
  5. Add cooked pasta and cooked chicken to the sauce. Stir to combine. Pour the mixture into the prepared baking dish.
  6. Sprinkle evenly with mozzarella and Parmesan cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  8. Let stand for 5-10 minutes before serving. Garnish with fresh basil, if desired.