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
Scale
- 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