Creamy Pesto Chicken Pasta Bake (Printable)
Tender chicken and pasta smothered in creamy pesto sauce, topped with bubbly melted cheese for the ultimate comfort food.
# What You’ll Need:
→ Pasta and Chicken
01 - 12 oz short pasta (penne or rigatoni)
02 - 2 cups cooked chicken breast, shredded or cubed (about 10 oz)
→ Creamy Pesto Sauce
03 - 1 cup heavy cream
04 - 1/2 cup basil pesto (store-bought or homemade; nut-free if needed)
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/2 cup chicken broth
07 - 2 cloves garlic, minced
08 - 1/2 tsp black pepper
09 - 1/4 tsp salt
→ Vegetables
10 - 1 cup cherry tomatoes, halved
11 - 1 cup baby spinach, roughly chopped
→ Topping
12 - 1 cup shredded mozzarella cheese
13 - 1/4 cup freshly grated Parmesan cheese
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish lightly with oil or butter.
02 - Boil pasta in a large pot of salted water until al dente, about 2 minutes less than package directions. Drain well.
03 - In a large skillet over medium heat, combine heavy cream, pesto, chicken broth, garlic, salt, and pepper. Simmer for 2-3 minutes, stirring occasionally.
04 - Stir in Parmesan cheese until melted and sauce is smooth and creamy.
05 - Add cooked pasta, chicken, cherry tomatoes, and spinach to the skillet. Toss everything together until evenly coated with sauce.
06 - Pour the mixture into the prepared baking dish and spread evenly.
07 - Sprinkle shredded mozzarella and additional Parmesan cheese evenly over the top.
08 - Bake for 20-25 minutes until cheese is golden brown and bubbly.
09 - Let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
# Expert Tips:
01 -
- It transforms basic leftovers into something that feels like a special occasion dinner without requiring more than 20 minutes of active effort
- The creamy pesto sauce clings to every piece of pasta and chicken, ensuring no boring bites in the entire dish
02 -
- Undercooking the pasta initially is crucial because it will absorb liquid and continue cooking in the oven
- The sauce will look thinner than you expect before baking, but it thickens beautifully in the oven
03 -
- Use half-and-half instead of heavy cream for a slightly lighter version that still feels indulgent
- Let the dish rest for the full 5 minutes so portions hold their shape better when serving