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Pesto Chicken Pasta Bake

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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.

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

  1. Preheat the oven to 375°F (190°C) and grease a baking dish.
  2. Cook the pasta according to package instructions until al dente. Drain and set aside.
  3. Heat the olive oil in a skillet over medium heat.
  4. Add the garlic and cook for about 1 minute until fragrant.
  5. Stir in the heavy cream and pesto until combined.
  6. Add the spinach and cook until wilted.
  7. Mix in the cooked chicken, cherry tomatoes, salt, black pepper, and Italian seasoning.
  8. Combine the sauce mixture with the cooked pasta.
  9. Transfer everything to the prepared baking dish.
  10. Top with mozzarella and Parmesan cheese.
  11. Bake for 20–25 minutes until hot and bubbly with a golden cheese topping.
  12. 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

Find it online: https://thefamilycooking.com/pesto-chicken-pasta-bake/