Pin it This satisfying bake combines tender chunks of cooked chicken with perfectly cooked pasta, all coated in a velvety homemade pesto cream sauce. The sauce brings together fresh basil pesto, heavy cream, chicken broth, and Parmesan for an incredibly rich and flavorful base.
Fresh cherry tomatoes and baby spinach add color and nutrients while the whole dish is crowned with a generous layer of mozzarella and Parmesan that turns golden and bubbly in the oven. Ready in under an hour, this makes an excellent weeknight dinner that feels special enough for company.
The dish is versatile too—swap in vegetables for a vegetarian version or use gluten-free pasta to accommodate dietary needs. Leftovers reheat beautifully for lunch the next day.
The smell of bubbling cheese and basil coming from the oven still stops me in my tracks, reminding me of the first time I threw this together on a rainy Tuesday when I had leftover chicken and a half-empty jar of pesto.
I made this for my sister when she was recovering from surgery, and she actually asked for the recipe before she even finished her first serving.
Ingredients
- 12 oz short pasta: Penne or rigatoni work beautifully because their ridges and tubes catch and hold onto that luscious sauce
- 2 cups cooked chicken: Leftover rotisserie chicken is perfect here, or bake some breasts specifically for this recipe
- 1 cup heavy cream: Creates the luxurious base that makes this dish feel so indulgent and comforting
- 1/2 cup basil pesto: Store-bought works great, but homemade brings an even fresher, brighter flavor to the final bake
- 1/2 cup freshly grated Parmesan: Always grate your own cheese for better melting and a more authentic Italian flavor
- 1/2 cup chicken broth: Thins the sauce just enough so it coats everything without being too heavy
- 2 cloves garlic: Minced fresh garlic adds a subtle warmth that complements the basil beautifully
- 1/2 tsp black pepper: Freshly cracked pepper gives a little bite that cuts through the rich cream
- 1/4 tsp salt: Adjust this based on how salty your pesto and chicken already are
- 1 cup cherry tomatoes: Halved tomatoes burst in the oven, releasing their juices into the sauce
- 1 cup baby spinach: Adds a fresh element and a pop of color that makes the dish feel more balanced
- 1 cup shredded mozzarella: Creates that irresistible golden, stretchy topping everyone loves
- 1/4 cup additional Parmesan: Extra cheese on top never hurt anyone, and it adds a nice crispy texture
Instructions
- Preheat your oven:
- Get your oven to 375°F and grease a 9x13 baking dish with butter or cooking spray
- Cook the pasta:
- Boil your pasta in salted water for about 2 minutes less than the package says, since it will finish cooking in the oven
- Make the creamy sauce:
- Combine the heavy cream, pesto, chicken broth, garlic, salt, and pepper in a large skillet and let it simmer for 2-3 minutes
- Add the Parmesan:
- Stir in the Parmesan cheese until it melts completely and you have a smooth, velvety sauce
- Combine everything:
- Add your cooked pasta, chicken, cherry tomatoes, and spinach to the skillet and toss until everything is evenly coated
- Transfer to baking dish:
- Pour the entire mixture into your prepared baking dish and spread it out evenly
- Add the cheese topping:
- Sprinkle the mozzarella and extra Parmesan over the top, covering the surface completely
- Bake until golden:
- Pop it in the oven for 20-25 minutes until the cheese is bubbling and starting to turn golden brown
- Let it rest:
- Wait about 5 minutes before serving so the sauce has time to set and makes serving easier
Pin it This became my go-to meal whenever I need to feed a crowd but do not want to spend hours in the kitchen.
Make It Your Own
Swap the chicken for sautéed mushrooms or roasted vegetables to make this vegetarian while keeping all the creamy comfort.
Pairing Suggestions
A crisp green salad with a bright vinaigrette cuts through the richness, and a glass of Sauvignon Blanc complements the basil notes perfectly.
Storage and Reheating
This dish actually tastes even better the next day as the flavors have more time to meld together.
- Store in an airtight container in the refrigerator for up to 4 days
- Reheat individual portions in the microwave with a splash of cream to refresh the sauce
- Freeze unbaked portions for up to 3 months and bake from frozen, adding 10-15 minutes to the baking time
Pin it There is something deeply satisfying about hearing that first spoonful break through the crispy cheese layer.
Recipe FAQs
- → Can I make this pasta bake ahead of time?
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Yes, assemble the entire dish up to 24 hours in advance and refrigerate covered. You may need to add 5-10 minutes to the baking time if baking straight from the refrigerator.
- → What type of pasta works best?
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Short pasta shapes like penne, rigatoni, or fusilli work exceptionally well as they hold the creamy sauce and allow for even baking. Avoid long strands like spaghetti.
- → Can I use store-bought rotisserie chicken?
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Absolutely. A rotisserie chicken provides approximately 3-4 cups of shredded meat, perfect for this dish and saves significant prep time.
- → How do I store leftovers?
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Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or larger portions in a 350°F oven until heated through.
- → Can I freeze this pasta bake?
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Yes, freeze before baking for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding extra time if needed.
- → What can I serve with this dish?
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A crisp green salad with vinaigrette balances the richness beautifully. Garlic bread or roasted vegetables also make excellent sides. A light white wine like Sauvignon Blanc complements the flavors nicely.
