Step-by-Step Instructions

• Start by bringing a large pot of salted water to a rolling boil over high heat. Add 12 ounces of penne pasta and cook until al dente, about 11 minutes. Drain the pasta and set it aside.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of diced chicken, seasoning with 1 teaspoon of salt and 1 teaspoon of pepper. Cook for about 6–8 minutes until golden brown. Remove and set aside.
• Using the same skillet, add 3 cups of fresh spinach and sauté on medium heat for 2–3 minutes until wilted. Stir occasionally.
• In a large mixing bowl, whisk together 1 cup of basil pesto and 1 cup of heavy cream. Stir in the cooked chicken, wilted spinach, and the drained penne pasta until well coated.
• Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish. Transfer the pasta mixture into the dish and spread it out evenly.
• Sprinkle 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese over the pasta mixture. Optionally, add ½ teaspoon of red pepper flakes.
• Bake your dish in the preheated oven for 20–25 minutes until the cheese is bubbly and golden.
• Let the dish rest for a few minutes before serving. Garnish with fresh basil leaves.