Pesto Chicken Pasta Bake Recipe

This cheesy, comforting Pesto Chicken Pasta Bake is made with basil pesto, tender chicken, and mozzarella, ready in 40 minutes. The golden cheese pulls away in thick strings when you scoop out the first portion. I keep this recipe handy for busy weeknights when everyone needs a quick meal.

Why This Classic Works

I used to find pasta bakes dry because the pasta absorbed all the sauce in the oven. The secret here is leaving the sauce slightly loose before baking so the pasta finishes cooking perfectly.

Using a high-quality store-bought pesto saves time without sacrificing flavor. Mixing in a splash of cream creates a richer texture that binds the chicken and pasta together.

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Pesto Chicken Pasta Bake Ingredients

• 1 lb (450g) dried penne pasta
• 2 tbsp olive oil
• 1 lb (450g) chicken breast, diced
• 3 cloves garlic, minced
• 1 cup (240g) basil pesto
• 1/2 cup (120ml) heavy cream
• 1 cup (150g) cherry tomatoes, halved
• 2 cups (200g) shredded mozzarella cheese
• 1/2 cup (50g) grated parmesan cheese

How To Make Pesto Chicken Pasta Bake

1. 1. Boil The Pasta: Cook the penne in a large pot of salted water for 2 minutes less than the package instructions. Drain and set aside.
2. 2. Cook The Chicken: Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5-7 minutes until browned.
3. 3. Combine The Sauce: Lower the heat and stir in the minced garlic, basil pesto, heavy cream, and halved cherry tomatoes. Simmer for 2 minutes until slightly thickened.
4. 4. Assemble The Dish: Add the cooked pasta to the skillet and toss everything together. Transfer the mixture to a 9×13 inch baking dish.
5. 5. Bake To Perfection: Top the pasta with mozzarella and parmesan cheese. Bake at 400°F (200°C) for 15 minutes until the cheese is bubbling and golden brown.

Recipe Tips

• Under-cook the pasta: Boiling the pasta slightly less than required prevents it from becoming mushy in the oven.
• Choose a good pesto: Since pesto is the main flavor, use a high-quality jarred version or make your own fresh.
• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that stop it from melting smoothly over the top.

What To Serve With Pesto Chicken Pasta

Serve this rich main course with a sharp side salad dressed in a simple lemon vinaigrette. A slice of garlic bread is also excellent for soaking up any creamy pesto sauce left on the plate.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave, adding a tiny splash of water to keep the sauce creamy. You can freeze the unbaked casserole for up to 3 months, thawing overnight before baking.

FAQs

Can I use leftover rotisserie chicken?

Yes, simply shred the cooked chicken and fold it into the pesto sauce right before transferring to the baking dish.

What other pasta shapes work well?

Any short pasta with ridges or tubes, like fusilli, rigatoni, or ziti, will hold the creamy pesto perfectly.

Can I make this dairy-free?

You can substitute the cream with a plant-based alternative and use dairy-free pesto and cheese, though the melting texture will differ.

Nutrition

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 650mg
• Total Carbohydrate: 45g
• Protein: 35g

Try More Recipes:

• Buffalo Chicken Pasta Bake Recipe
• Buffalo Chicken Dip Pasta Recipe
• Buffalo Ranch Chicken Pasta Recipe