Why You’ll Love This Recipe
- Creamy and cheesy comfort food
- Packed with fresh pesto flavor
- Easy to prepare ahead of time
- Great way to use leftover chicken
- Perfect for family dinners and potlucks
- Simple ingredients with big flavor
- Delicious baked golden and bubbly
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta
- Cooked chicken breast
- Basil pesto
- Heavy cream or half-and-half
- Mozzarella cheese
- Parmesan cheese
- Garlic cloves
- Olive oil
- Spinach
- Cherry tomatoes
- Salt
- Black pepper
- Italian seasoning
Directions
- Preheat the oven to 375°F and grease a baking dish.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat.
- Add garlic and cook for about 1 minute until fragrant.
- Stir in heavy cream and pesto until combined.
- Add spinach and cook until wilted.
- Mix in cooked chicken, cherry tomatoes, salt, black pepper, and Italian seasoning.
- Combine the sauce mixture with the cooked pasta.
- Transfer everything to the prepared baking dish.
- Top with mozzarella and Parmesan cheese.
- Bake for 20–25 minutes until hot and bubbly with a golden cheese topping.
- Let cool slightly before serving.
Servings and timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Use rotisserie chicken for extra convenience.
- Add mushrooms or broccoli for more vegetables.
- Use sun-dried tomatoes instead of cherry tomatoes.
- Swap mozzarella for provolone or fontina cheese.
- Make it spicy with red pepper flakes.
- Use whole wheat or gluten-free pasta if desired.
Storage/Reheating
Store leftover pasta bake in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or in the microwave until warmed through. You can also freeze the casserole for up to 2 months.
FAQs
What pasta works best for pasta bake?
Penne, rigatoni, rotini, and ziti all work well because they hold the sauce nicely.
Can I use store-bought pesto?
Yes, store-bought pesto is convenient and works perfectly.
Can I make this dish ahead of time?
Yes, assemble the casserole ahead and refrigerate until ready to bake.
What chicken works best?
Cooked chicken breast, thighs, or rotisserie chicken are all great choices.
Can I freeze pesto chicken pasta bake?
Yes, freeze before or after baking in a freezer-safe container.
How do I keep the pasta from drying out?
Avoid overbaking and make sure there is enough sauce before baking.
Can I make this recipe lighter?
Use half-and-half or milk instead of heavy cream and reduce the cheese slightly.
What vegetables go well in this dish?
Spinach, broccoli, mushrooms, zucchini, and peas all pair well with pesto.
Is this recipe gluten-free?
It can be made gluten-free by using gluten-free pasta.
What side dishes pair well with pasta bake?
Garlic bread, Caesar salad, or roasted vegetables make excellent side dishes.
Conclusion
Pesto Chicken Pasta Bake is a rich and satisfying meal filled with creamy pesto sauce, tender chicken, and melted cheese. Easy to prepare and packed with comforting flavor, this baked pasta dish is perfect for busy weeknights, meal prep, or sharing with family and friends.
PrintPesto Chicken Pasta Bake
Pesto Chicken Pasta Bake is a creamy and cheesy casserole loaded with tender chicken, pasta, fresh basil pesto, and melted cheese. Baked until golden and bubbly, this comforting dish is perfect for family dinners, meal prep, or potluck gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 12 ounces pasta
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup basil pesto
- 1 cup heavy cream or half-and-half
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a skillet over medium heat.
- Add the garlic and cook for about 1 minute until fragrant.
- Stir in the heavy cream and pesto until combined.
- Add the spinach and cook until wilted.
- Mix in the cooked chicken, cherry tomatoes, salt, black pepper, and Italian seasoning.
- Combine the sauce mixture with the cooked pasta.
- Transfer everything to the prepared baking dish.
- Top with mozzarella and Parmesan cheese.
- Bake for 20–25 minutes until hot and bubbly with a golden cheese topping.
- Let cool slightly before serving.
Notes
- Rotisserie chicken works well for a quick and easy option.
- Add broccoli, mushrooms, or zucchini for extra vegetables.
- Sun-dried tomatoes provide a deeper flavor variation.
- Whole wheat or gluten-free pasta can be used if desired.
- Store leftovers in the refrigerator for up to 4 days.
- The casserole can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 95 mg
