Go Back
Creamy Pesto Chicken Pasta Bake

Creamy Pesto Chicken Pasta Bake

This Creamy Pesto Chicken Pasta Bake is your answer, marrying tender chicken, vibrant pesto, and a luscious, cheesy sauce into a dish that's perfect for busy weeknights or casual gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces pasta of your choice penne, rigatoni, rotini, or farfalle work well
  • 1 cup prepared basil pesto
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus more for topping
  • 1/4 cup milk whole or 2%
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional, for a hint of heat
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Large skillet

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little olive oil.
  2. Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package directions until al dente (firm to the bite). Reserve about 1/2 cup of the pasta cooking water before draining the pasta. Drain and set aside.
    12 ounces pasta of your choice
  3. While the pasta is cooking, pat the chicken pieces dry with paper towels. Season them generously with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
    1 pound boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. In the same skillet (no need to wash it, those browned bits add flavor!), reduce the heat to medium. Add the basil pesto, heavy cream, grated Parmesan cheese, milk, garlic powder, and red pepper flakes (if using). Stir until well combined and the sauce is smooth.
    1 cup prepared basil pesto, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 cup milk, 1/2 teaspoon garlic powder, 1/4 teaspoon red pepper flakes
  5. Add the cooked chicken back into the skillet with the pesto sauce. Stir to coat the chicken. Add the drained pasta to the skillet and toss gently to combine everything. If the sauce seems a little too thick, add a tablespoon or two of the reserved pasta water to loosen it up to your desired consistency.
    1 pound boneless, skinless chicken breasts or thighs, 12 ounces pasta of your choice
  6. Pour the pasta and chicken mixture into the prepared baking dish, spreading it evenly. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. For an extra cheesy layer and golden crust, you can also sprinkle a little more grated Parmesan cheese over the mozzarella.
    1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
  7. Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges.
  8. Once out of the oven, let the Creamy Pesto Chicken Pasta Bake rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly and prevents it from being too runny. Garnish with fresh basil leaves, if desired.
    Fresh basil leaves

Notes

This dish offers restaurant-quality flavor without the hefty price tag. It's a comforting hug in a bowl.