Creamy Pesto Chicken Pasta Bake (Printable)

Tender chicken and pasta baked in rich creamy pesto sauce with bubbling golden cheese topping.

# What you'll 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 make it:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Boil pasta in a large pot of salted water until al dente, about 2 minutes less than package directions. Drain thoroughly.
03 - In a large skillet over medium heat, combine heavy cream, pesto, chicken broth, garlic, salt, and pepper. Simmer for 2–3 minutes, stirring occasionally.
04 - Stir in Parmesan cheese until completely melted and sauce is smooth and creamy.
05 - Add cooked pasta, chicken, cherry tomatoes, and spinach to the skillet. Toss everything together until evenly coated with sauce.
06 - Transfer the mixture to the prepared baking dish. Sprinkle mozzarella cheese and additional Parmesan evenly over the top.
07 - Bake for 20–25 minutes, or until cheese is melted and golden brown with bubbling edges.
08 - Let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Tips:

01 -
  • Everything comes together in under an hour, including baking time, perfect for those nights when you want comfort food without the effort
  • The combination of creamy pesto sauce and tender chicken creates that restaurant quality taste that makes everyone think you spent hours cooking
  • This dish is even better the next day, so you will look forward to leftovers for lunch
02 -
  • Do not overcook the pasta initially because it will become mushy after baking
  • Letting the dish rest for those 5 minutes is crucial or the sauce will be too runny
  • The garlic should hit the cream mixture gently so it does not burn and become bitter
03 -
  • Use freshly grated Parmesan from a wedge rather than pre grated for better melting
  • If the sauce seems too thick add a splash more pasta water until it reaches the right consistency

Go Back