Baked Campanelle Pasta with Chicken in Creamy Pesto Sauce

Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.

Heat the remaining 3 tablespoons olive oil in a skillet over medium heat. Add chicken pieces and brown; add onions and garlic, cook until they are clear. Deglaze pan with the white wine and chicken stock. Simmer chicken pieces, stirring occasionally, about 8 minutes.

Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and pepper to taste. In a casserole dish, layer one quarter of each; pasta mixture, ricotta cheese, mozzarella and parmesan cheeses. Repeat and sprinkle the top with parmesan and mozzarella.

Bake about 30 minutes until bubbly.