Creamy Pesto Chicken Pasta Bake for 6

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta for 2 minutes less than the package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium-high heat. Season chicken cubes with salt and pepper.
3. Sear chicken until golden-brown and cooked through (about 5-7 minutes). Remove from heat.
4. In a large mixing bowl, whisk together the softened cream cheese and pesto until smooth.
5. Slowly stir in the heavy cream and minced garlic until the mixture is a consistent, pale green hue.
6. Fold in the grated Parmesan cheese until fully incorporated.
7. Preheat oven to 375°F (190°C).
8. Add the undercooked pasta, seared chicken, fresh spinach, and cherry tomatoes to the sauce bowl. Fold gently until every piece is coated.
9. Transfer the mixture to a 9x13 inch baking dish and spread evenly.
10. Top with a thick layer of shredded mozzarella.
11. Bake for 20 minutes, then switch to the broiler for 2-3 minutes until the cheese is bubbling and mahogany-colored.