If you’re searching for a weeknight dinner that feels special enough for guests but easy enough for a busy Tuesday, this Chicken Pesto Pasta Bake is your new best friend. Imagine tender pieces of juicy chicken nestled in perfectly cooked pasta, all coated in a vibrant basil pesto sauce, then smothered with layers of melted mozzarella and Parmesan cheese. Every bite delivers that perfect combination of creamy, herbaceous, and satisfying comfort food flavors that make everyone at the table ask for seconds.
This dish is incredibly versatile, making it perfect for family dinners, potlucks, meal prep Sundays, or even those times when you need to bring something impressive to a friend’s house. It’s the kind of recipe that looks and tastes like you spent hours in the kitchen, but honestly? It comes together in about 45 minutes from start to finish. The best part is that most of the cooking happens in the oven, giving you precious time to set the table, help with homework, or simply relax with a glass of wine while dinner practically makes itself.
What makes this chicken pesto pasta bake so special is how it transforms simple, everyday ingredients into something truly memorable. The pesto adds a gorgeous pop of color and that unmistakable fresh basil flavor, while the combination of cheeses creates a golden, bubbly top that’s absolutely Instagram-worthy. Whether you’re feeding picky kids, impressing your in-laws, or treating yourself to a cozy night in, this recipe delivers every single time.
History & Background of Pasta Bakes
Pasta bakes, also known as baked pasta dishes or “pasta al forno” in Italian, have been a beloved part of Italian cuisine for centuries. These comforting casseroles emerged from the Italian tradition of making the most of simple, quality ingredients and transforming them into something greater than the sum of their parts. In Italian homes, particularly in regions like Emilia-Romagna and Campania, families have long gathered around tables laden with bubbling baked pasta dishes that showcase local cheeses, seasonal vegetables, and aromatic herbs.
The concept of combining pasta with sauce and cheese, then baking it until golden and bubbly, became popular in America during the mid-20th century when Italian-American cuisine began flourishing. Home cooks embraced these recipes because they were economical, could feed a crowd, and could be prepared ahead of time—a revolutionary concept for busy families. The addition of chicken and pesto to the traditional pasta bake is a more modern American twist that reflects our love for protein-packed, flavor-forward meals.
Pesto itself has ancient roots dating back to Roman times when they made a similar sauce called “moretum” by crushing herbs, cheese, and garlic. The modern Genovese pesto we know today, made with basil, pine nuts, Parmesan, garlic, and olive oil, originated in Genoa, Italy, in the 16th century. By combining this classic Italian sauce with baked pasta and chicken, we’ve created a fusion dish that honors tradition while embracing contemporary American cooking styles. It’s comfort food with a sophisticated edge, and it represents how recipes evolve as they travel across cultures and generations.
Why You’ll Love This Chicken Pesto Pasta Bake
This recipe has become a reader favorite for so many reasons, and once you try it, you’ll understand why it deserves a permanent spot in your dinner rotation. It strikes that perfect balance between impressive and approachable, delivering restaurant-quality flavors without requiring any fancy techniques or hard-to-find ingredients.
Here’s what makes this recipe absolutely irresistible:
- Incredibly easy to prepare – No complicated steps or professional cooking skills required; if you can boil pasta and stir, you can make this dish
- Perfect for meal prep – Makes great leftovers that actually taste better the next day as the flavors meld together
- Budget-friendly without sacrificing flavor – Uses affordable ingredients that you can find at any grocery store
- Family-approved and kid-friendly – Even picky eaters love the cheesy, creamy goodness (and you’re sneaking in those greens!)
- Customizable to your preferences – Easily adaptable for different dietary needs or taste preferences
- One-dish wonder – Everything bakes together in one pan, which means minimal cleanup (music to every home cook’s ears!)
- Great for feeding a crowd – Easily doubles or triples for potlucks, gatherings, or when you’re hosting dinner
- Looks impressive – That golden, bubbling cheese top makes for gorgeous photos and impressed dinner guests
- Freezer-friendly – Perfect for making ahead and stashing away for those nights when you need dinner in a flash
- Nutritionally balanced – Includes protein, carbs, and you can easily add extra veggies to make it even healthier
Ingredient Notes for Chicken Pesto Pasta Bake
Understanding your ingredients helps you make smart substitutions and ensures the best possible results. Let’s break down what goes into this delicious dish and why each component matters.
Pasta: Use penne, rigatoni, or any short pasta shape with ridges that can catch and hold onto the pesto sauce. These shapes also provide the perfect size for fork-friendly bites. Avoid angel hair or spaghetti, which don’t work well in baked dishes. If you need a gluten-free option, use your favorite gluten-free pasta brand—just cook it a minute or two less than package directions since it will continue cooking in the oven.
Chicken: Boneless, skinless chicken breasts or thighs work beautifully here. Thighs are more forgiving and stay juicier, while breasts are leaner. You can use pre-cooked rotisserie chicken to save time, or even leftover grilled chicken. For a budget-friendly option, chicken tenderloins work great too.
Pesto: Store-bought pesto is perfectly fine and saves time, but homemade pesto takes this dish to the next level. Look for quality jarred pesto with bright green color and real basil as the first ingredient. You can also experiment with different pesto varieties like sun-dried tomato pesto or kale pesto for interesting flavor variations.
Mozzarella Cheese: Fresh mozzarella gives a creamier texture, while pre-shredded mozzarella melts more evenly and creates that classic stringy cheese pull. For best results, use a combination of both. Never use non-fat mozzarella—it doesn’t melt properly and can become rubbery.
Parmesan Cheese: Always buy a block and grate it yourself if possible. Pre-grated Parmesan contains anti-caking agents that prevent it from melting smoothly. Real Parmigiano-Reggiano adds the most authentic flavor, but domestic Parmesan works fine for budget-conscious cooks.
Heavy Cream: This creates the luxurious, creamy sauce that coats the pasta. You can substitute half-and-half for a lighter version, or use full-fat coconut cream for a dairy-free alternative (though the flavor will be slightly different).
Garlic: Fresh garlic is always best, but in a pinch, you can use garlic powder (about 1/4 teaspoon per clove). The garlic adds depth and complements the basil in the pesto beautifully.
Chicken Broth: Adds moisture and helps create the sauce. Use low-sodium broth so you can control the salt level. Vegetable broth works as a substitute if that’s what you have on hand.
Cherry Tomatoes (optional): These add bright color, a pop of acidity, and a touch of sweetness that balances the richness of the cheese and cream. Grape tomatoes work equally well.
Equipment Needed
Having the right tools makes cooking easier and more enjoyable. Here’s everything you’ll need to make this chicken pesto pasta bake:
- Large pot for boiling pasta (at least 6-quart capacity)
- 9×13-inch baking dish (ceramic, glass, or metal all work great)
- Large skillet or sauté pan for cooking the chicken
- Colander for draining pasta
- Sharp knife and cutting board for prepping chicken
- Wooden spoon or silicone spatula for stirring
- Measuring cups and spoons for accurate ingredient measurements
- Cheese grater if using block cheese
- Mixing bowl (medium to large size)
- Aluminum foil for covering the dish during initial baking
- Oven mitts for safe handling of hot dishes
- Tongs for handling chicken and mixing pasta
Chicken Pesto Pasta Bake Recipe
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
This Chicken Pesto Pasta Bake combines tender chicken, perfectly cooked pasta, and vibrant basil pesto in a creamy, cheesy sauce. Topped with golden, bubbling mozzarella and Parmesan, it’s the ultimate comfort food that’s perfect for weeknight dinners or feeding a crowd. Simple ingredients transform into something truly special in this family-friendly casserole.
Ingredients
- 1 pound penne or rigatoni pasta
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cups shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
- 1 cup cherry tomatoes, halved (optional)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil and set aside.
- Cook the pasta according to package directions until al dente (it should still have a slight bite since it will continue cooking in the oven). Drain well and set aside. Pro tip: Reserve 1/2 cup of pasta water in case you need to thin the sauce later.
- Prepare the chicken by cutting it into uniform 1-inch pieces so they cook evenly. Season generously with salt, pepper, and Italian seasoning on all sides.
- Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken pieces in a single layer (work in batches if needed to avoid overcrowding). Cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30-60 seconds until fragrant but not browned. Pour in the chicken broth to deglaze the pan, scraping up any flavorful browned bits from the bottom.
- Create the sauce by stirring in the pesto and heavy cream. Mix until smooth and well combined. Let it simmer gently for 2-3 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if needed.
- Combine everything in a large mixing bowl. Add the cooked pasta, chicken pieces, pesto cream sauce, 1 cup of mozzarella, and 1/2 cup of Parmesan. If using cherry tomatoes, fold them in now. Toss everything together until the pasta and chicken are thoroughly coated with sauce.
- Transfer to baking dish and spread the mixture evenly. Top with the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese, distributing it evenly across the surface.
- Cover with foil and bake for 20 minutes. This allows the flavors to meld and ensures the pasta doesn’t dry out.
- Uncover and finish baking for an additional 10 minutes, or until the cheese is golden brown and bubbling. For an extra-crispy top, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Let it rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes serving much easier. Garnish with fresh basil leaves and an extra sprinkle of Parmesan if desired.
Notes
- Don’t skip the al dente cooking step for pasta—overcooked pasta will become mushy after baking.
- For a lighter version, substitute half-and-half for heavy cream and reduce cheese by 25%.
- This dish reheats beautifully—cover with foil and warm in a 350°F oven for 15-20 minutes.
- Add extra veggies like spinach, sun-dried tomatoes, or roasted red peppers for more nutrition.
- If the mixture seems dry before baking, add a splash of the reserved pasta water or extra chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 generous cup
- Calories: 485
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
Note: Nutrition information is approximate and will vary based on specific ingredients and brands used.
Tips & Variations for Customizing Your Pasta Bake
The beauty of this recipe is how easily you can adapt it to your family’s preferences or dietary needs. Here are some delicious ways to make it your own:
Vegetarian Version: Skip the chicken and add two cans of drained white beans, chickpeas, or extra vegetables like zucchini, bell peppers, and mushrooms. You’ll get plenty of protein and fiber while keeping it meat-free.
Add More Veggies: Fold in fresh spinach, arugula, roasted broccoli, sautéed mushrooms, or diced zucchini. This boosts nutrition without sacrificing flavor. Frozen spinach works great—just thaw and squeeze out excess moisture first.
Make It Spicy: Add red pepper flakes to the sauce, use spicy Italian sausage instead of chicken, or mix in some diced jalapeños for a kick of heat that complements the basil beautifully.
Different Proteins: Try Italian sausage (removed from casings and crumbled), ground turkey, shrimp, or even leftover Thanksgiving turkey. Each protein brings its own unique flavor profile to the dish.
Cheese Variations: Experiment with fontina, provolone, Gruyère, or white cheddar in place of mozzarella. A mixture of cheeses often creates the most complex, interesting flavor.
Lighter Option: Use whole wheat pasta, reduce the cream to 1/2 cup, add extra broth, and cut the cheese amounts by one-third. It’s still delicious but significantly lighter on calories.
Sun-Dried Tomato Twist: Add 1/2 cup of chopped sun-dried tomatoes (oil-packed and drained) for intense, concentrated tomato flavor that pairs wonderfully with pesto.
Pro Chef Tips for Restaurant-Quality Results
Taking your pasta bake from good to absolutely outstanding comes down to a few professional techniques that make a real difference:
Season every layer: Don’t just season the final dish—season the chicken before cooking, taste and adjust the sauce, and even add a pinch of salt to your pasta cooking water. Building flavor at each step creates a more complex, satisfying dish.
Don’t overcook the pasta initially: Cook it 2 minutes less than the package directions suggest. It will finish cooking in the oven, and this prevents mushy, overdone pasta that falls apart.
Use quality pesto: Whether homemade or store-bought, the pesto is the star here. Cheap pesto often tastes flat and overly salty. If you’re using jarred pesto, taste it first and consider brightening it up with a squeeze of lemon juice and a drizzle of good olive oil.
Brown the chicken properly: Don’t move the chicken around too much in the pan. Let it develop a golden crust, which adds incredible flavor through caramelization. Make sure your pan is hot enough—the chicken should sizzle when it hits the oil.
Deglaze the pan: Those brown bits stuck to the skillet after cooking chicken are pure flavor. Adding the broth and scraping them up incorporates that concentrated chicken flavor into your sauce.
Let cheese come to room temperature: Cold cheese doesn’t melt as smoothly. Take your cheeses out of the fridge 20-30 minutes before using them for the creamiest, most evenly melted results.
Finish under the broiler: Those last 2-3 minutes under the broiler create a gorgeous, golden-brown top with crispy cheese edges that add textural contrast to the creamy pasta beneath.
Common Mistakes to Avoid
Even experienced cooks can run into trouble with baked pasta dishes. Here’s how to avoid the most common pitfalls:
Mistake #1: Using pasta that’s too cooked. Overcooked pasta turns to mush in the oven. Always cook it al dente (slightly firm) since it continues cooking while baking. If your pasta feels fully cooked before going in the oven, it will be overdone by the time you serve it.
Mistake #2: Not enough sauce. Pasta absorbs liquid as it bakes, so what seems like enough sauce initially can result in a dry, disappointing dish. Your mixture should look almost too saucy before baking—that excess liquid will be absorbed perfectly.
Mistake #3: Skipping the foil cover. Baking uncovered the entire time can dry out the top before the middle is heated through. Covering for the first part of baking creates steam that keeps everything moist, then removing it allows the cheese to brown beautifully.
Mistake #4: Cutting the chicken too large or too small. Huge chunks won’t cook evenly, while tiny pieces dry out. Aim for uniform 1-inch pieces that will be bite-sized and cook perfectly in the same amount of time.
Mistake #5: Using non-fat dairy products. Low-fat or fat-free cream and cheese simply don’t work well in this recipe. They don’t create the creamy texture you want, and the cheese won’t melt properly. This is one place where you really want to use full-fat products for the best results.
Storage & Meal Prep
This chicken pesto pasta bake is fantastic for making ahead and storing, which makes it perfect for busy weeks.
Refrigerator Storage: Let the pasta bake cool completely, then cover tightly with plastic wrap or aluminum foil. It will keep in the refrigerator for 3-4 days. The flavors actually deepen and improve after a day, making leftovers something to look forward to.
Reheating Instructions: For best results, reheat covered with foil in a 350°F oven for 15-20 minutes until heated through. You can also reheat individual portions in the microwave—add a tablespoon of water or broth, cover loosely, and heat in 1-minute increments, stirring between, until hot.
Meal Prep Tips: This recipe is perfect for Sunday meal prep. Divide cooled pasta bake into individual containers for easy grab-and-go lunches throughout the week. It microwaves beautifully and tastes just as good (or better!) on day three as it did fresh from the oven.
Portion Control: If you’re meal prepping, consider using a muffin tin to make individual portions that bake in about 20 minutes and are perfectly portioned for lunches or portion-controlled dinners.
Make-Ahead & Freezer Notes
Planning ahead? This recipe is incredibly freezer-friendly and perfect for batch cooking.
Freezing Before Baking: Assemble the entire dish in a disposable aluminum pan, but don’t bake it. Cover tightly with plastic wrap, then aluminum foil. Label with the date and baking instructions. It will keep in the freezer for up to 3 months. When ready to cook, thaw overnight in the refrigerator, then bake as directed, adding 5-10 extra minutes if needed.
Freezing After Baking: You can also bake the dish completely, let it cool, then freeze in portions. This is perfect for individual servings. Wrap tightly and freeze for up to 2 months. Reheat from frozen in a 350°F oven for 30-40 minutes, covered with foil.
Make-Ahead Without Freezing: Assemble the entire dish up to 24 hours in advance, cover, and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes, then bake as directed. You may need to add 5-10 minutes to the baking time since it’s starting cold.
Best Thawing Method: Always thaw frozen pasta bake in the refrigerator overnight rather than at room temperature. This ensures food safety and helps it reheat more evenly.
Refreshing Reheated Pasta: If your reheated pasta seems a bit dry, drizzle with a little cream, broth, or even a spoonful of pesto before reheating to restore moisture and fresh flavor.
Serving Suggestions
While this chicken pesto pasta bake is substantial enough to serve as a complete meal, pairing it with the right sides creates a more balanced and visually appealing dinner.
Fresh Salads: A crisp green salad with lemon vinaigrette cuts through the richness beautifully. Try arugula with shaved Parmesan, Caesar salad, or a simple mixed greens salad with balsamic dressing.
Garlic Bread: Nothing complements pasta like warm, buttery garlic bread or crusty Italian bread for soaking up any extra sauce. Make garlic knots or cheesy garlic bread for an extra-special touch.
Roasted Vegetables: Roasted asparagus, green beans, Brussels sprouts, or broccolini add color, nutrition, and textural variety to your plate. The slight char from roasting pairs wonderfully with the creamy pasta.
Soup Starter: Begin the meal with a light soup like Italian wedding soup, minestrone, or a simple tomato soup for an elegant, restaurant-style dinner at home.
Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the basil and cuts through the cream. For red wine lovers, a light Chianti or Pinot Noir works beautifully without overwhelming the dish.
Antipasto Platter: Start with a simple antipasto plate featuring olives, marinated artichokes, salami, fresh mozzarella, and roasted red peppers for an Italian feast.
Dessert Ideas: Follow this rich main course with something light and refreshing—lemon sorbet, tiramisu, panna cotta, or a simple fruit salad with whipped cream.
Frequently Asked Questions
Can I make this pasta bake without cream?
Yes! You can substitute the heavy cream with additional chicken broth mixed with 2 tablespoons of flour or cornstarch to create thickness. Greek yogurt or sour cream also works, though add it off the heat to prevent curdling. The texture will be slightly different but still delicious.
What’s the best pasta shape for this recipe?
Short, tubular pastas with ridges work best because they hold onto the sauce beautifully. Penne, rigatoni, ziti, cavatappi, or shells are all excellent choices. Avoid long, thin pastas like spaghetti or linguine, which don’t work well in baked dishes.
Can I use rotisserie chicken to save time?
Absolutely! Using store-bought rotisserie chicken is a fantastic shortcut. You’ll need about 3-4 cups of shredded or chopped chicken. Skip the chicken cooking steps and just mix it with the pasta and sauce. This cuts your prep time significantly.
How do I prevent the pasta from drying out?
Make sure your pasta mixture looks saucy before baking—it should be almost “too wet” because pasta absorbs liquid as it bakes. Cover the dish with foil for the first part of baking to trap moisture. If it seems dry when reheating leftovers, add a splash of broth or cream.
Can I make this dairy-free?
Yes, with some substitutions. Use dairy-free pesto (check labels, as some contain Parmesan), coconut cream instead of heavy cream, and dairy-free mozzarella and Parmesan alternatives. The flavor will be different but still tasty. Nutritional yeast can also add cheesy flavor.
Is this recipe gluten-free?
It can be! Simply use your favorite gluten-free pasta brand. Follow the package cooking instructions but reduce the time by 1-2 minutes since the pasta continues cooking in the oven. Everything else in the recipe is naturally gluten-free.
Why is my cheese not melting smoothly?
Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. For best results, buy block cheese and shred it yourself. Also, make sure you’re using full-fat cheese—reduced-fat versions don’t melt as well and can become rubbery or separated.
Conclusion
There you have it—everything you need to create the most delicious, comforting, and absolutely irresistible Chicken Pesto Pasta Bake! This recipe has become a beloved staple in thousands of kitchens across America, and for good reason. It delivers maximum flavor with minimal effort, feeds a crowd (or provides amazing leftovers), and looks beautiful enough to serve to company.
Whether you’re a busy parent looking for a reliable weeknight dinner, a meal prep enthusiast planning for the week ahead, or someone who simply loves the combination of creamy pasta, tender chicken, and vibrant pesto, this recipe is about to become your new go-to. The best part? Once you master the basic recipe, you can customize it endlessly to suit your family’s tastes and dietary needs.
I’d absolutely love to hear how this recipe works out for you! Drop a comment below sharing your experience, any variations you tried, or how your family loved it. Did you add extra veggies? Try a different cheese? Make it spicy? Share your tips and tricks with our community of home cooks!
Don’t forget to save this recipe to your Pinterest boards so you can find it easily whenever that pasta craving hits. Pin it to your “Easy Dinner Recipes,” “Family-Friendly Meals,” or “Italian Food” boards—and share it with friends who love good food as much as you do!
Happy cooking, and enjoy every creamy, cheesy, pesto-packed bite! 🌿🧀✨
