Creamy Pesto Chicken Pasta Bake
Creamy Pesto Chicken Pasta Bake is a comforting, flavorful one-dish meal featuring tender chicken, al dente pasta, and vibrant pesto in a luscious creamy cheese sauce. Baked until bubbly and golden, it’s perfect for busy weeknights, family dinners, or casual gatherings. Easily customizable with veggies, cheese, or protein swaps, this pasta bake is a crowd-pleaser that balances fresh herbal notes with rich, cheesy goodness.
Equipment
- Large pot for boiling pasta
- Oven-safe casserole dish (about 9x13 inches)
- Frying pan or skillet
- Mixing bowls
- Measuring Cups and Spoons
- Whisk or spoon for stirring
Ingredients
- 12 oz (340 g) pasta (penne, rigatoni, or fusilli)
- 2 cups cooked chicken, sliced or shredded
- 1 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream or cream cheese (softened)
- 1 cup shredded mozzarella cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: 1 cup sautéed spinach or mushrooms
- Salt and pepper, to taste
- Olive oil or butter for greasing and cooking chicken
Instructions
- Preheat oven to 350°F (175°C). Grease a casserole dish with butter or olive oil.
- Cook pasta in salted boiling water until al dente. Drain, reserving ½ cup pasta water.
- Cook chicken: Pan-sear or bake chicken seasoned with salt and pepper until cooked through. Slice or shred.
- Make creamy sauce: In a bowl, combine heavy cream or softened cream cheese with basil pesto. Stir well to create a smooth sauce.
- Combine pasta and sauce: Toss cooked pasta with creamy pesto sauce, adding reserved pasta water if needed to thin.
- Layer casserole: Spread half the pasta mixture in the dish. Add half the chicken and sprinkle with half the mozzarella and Parmesan. Repeat layers.
- Bake covered with foil for 20 minutes, then uncover and bake for 10-15 minutes until cheese is golden and bubbly.
- Serve hot, optionally garnished with fresh basil or parsley.
Notes
- For extra veggies, stir in sautéed spinach or mushrooms before layering.
- Substitute cream cheese for heavy cream for a thicker, tangier sauce.
- To keep bake moist, avoid overcooking pasta and cover with foil during most of baking.
- Use homemade pesto for a fresher, brighter flavor.
- For gluten-free, swap pasta for gluten-free varieties; dairy-free options require suitable substitutes.
- Leftovers keep well refrigerated for 3 days and freeze well for up to 2 months.