Follow these simple steps to create your Creamy Baked Pesto Pasta with Chicken Meatballs:

1. Preheat your Oven: Set your oven to 375°F (190°C).
2. Cook the Pasta: In a large pot, bring salted water to a boil. Cook the pasta al dente according to package instructions. Drain and set aside.
3. Prepare Meatball Mixture: In a bowl, combine ground chicken, breadcrumbs, 1/4 cup Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined.
4. Form Meatballs: Shape the mixture into small meatballs, about 1-2 inches in diameter. Place them on a baking sheet lined with parchment paper.
5. Bake Meatballs: Bake the meatballs in the preheated oven for 15-20 minutes or until cooked through and lightly browned.
6. Make the Sauce: In a large mixing bowl, combine pesto and heavy cream until smooth.
7. Combine Pasta and Sauce: In a large pot, mix the drained pasta with the pesto sauce until fully coated.
8. Add Meatballs: Gently fold in the baked chicken meatballs into the pasta mixture.
9. Add Cheese: Stir in the shredded mozzarella cheese and remaining grated Parmesan cheese.
10. Transfer to Baking Dish: Pour the pasta mixture into a large baking dish and spread it evenly.
11. Bake: Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
12. Cool and Serve: Remove from the oven, let cool for a few minutes, and garnish with fresh basil leaves before serving.

With these easy steps, you’ll create a dish that bursts with flavor and warmth. Don’t hesitate to get creative, as this recipe allows room for personal touches!