Preheat oven to 425 degrees F. Spray an 8-inch square baking dish with cooking spray.
In the prepared dish (or in a separate bowl), stir together uncooked chicken, uncooked pasta, tomatoes, and diced mozzarella.
1 lb. raw boneless skinless chicken breasts, 1 ½ cups uncooked rotini pasta, 1 cup cherry or grape tomatoes, ½ cup fresh mozzarella
In a separate bowl, whisk together chicken broth, pesto sauce, minced garlic, and salt.
1 ½ cups low-sodium chicken broth, ¼ cup pesto sauce, 1 teaspoon minced garlic, ¼ teaspoon salt
Pour the broth mixture over the pasta mixture in the dish. Gently toss to combine.
Cover the dish tightly with foil and bake for 35 minutes.
Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Sprinkle Parmesan over the top. Bake uncovered for 5-10 more minutes (or until pasta is tender and sauce thickens a bit).
2 tablespoons grated Parmesan cheese
Garnish with fresh basil just before serving.
¼ cup fresh basil leaves