Creamy Pesto Chicken Pasta Bake (Printable)
Tender chicken and pasta in a rich pesto cream sauce, topped with melted mozzarella and Parmesan. Baked until golden and bubbly.
# What You Need:
→ Pasta and Chicken
01 - 12 oz short pasta (penne or rigatoni)
02 - 2 cups cooked chicken breast, shredded or cubed
→ Creamy Pesto Sauce
03 - 1 cup heavy cream
04 - 1/2 cup basil pesto
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
# How To Cook:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish lightly with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes less than package directions. Drain thoroughly in a colander.
03 - In a large skillet over medium heat, combine heavy cream, pesto, chicken broth, garlic, salt, and black pepper. Bring to a gentle simmer, stirring occasionally, for 2-3 minutes.
04 - Stir in Parmesan cheese until completely melted and sauce is smooth and creamy.
05 - Add cooked pasta, shredded chicken, cherry tomatoes, and spinach to the skillet. Toss everything together until evenly coated with the sauce.
06 - Pour the pasta mixture into the prepared baking dish, spreading evenly.
07 - Sprinkle shredded mozzarella cheese and additional Parmesan evenly over the top.
08 - Bake for 20-25 minutes until cheese is golden brown and bubbling around the edges.
09 - Let the dish rest for 5 minutes before serving to allow the sauce to set slightly. Garnish with fresh basil leaves if desired.
# Expert Tips:
01 -
- Everything comes together in one pan before baking, meaning less cleanup and more time on the couch
- The creamy pesto sauce clings to every piece of pasta, so nobody has to chase the flavor around their plate
- It reheats beautifully for lunch the next day, if you somehow manage to have leftovers
02 -
- Undercooking the pasta initially is crucial because it will absorb some of the sauce while baking
- The sauce will look thin at first but thickens up beautifully in the oven
- Cherry tomatoes might burst a little and that is exactly what you want
03 -
- Grate your own cheese from a wedge, pre shredded cheese has anti caking agents that prevent it from melting smoothly
- Room temperature cream incorporates more easily into the sauce and prevents any potential separation issues