Pesto Chicken Pasta Bake (Printable)
Creamy pesto pasta with tender chicken and melted cheese, baked to golden perfection.
# What You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 10 oz), diced
→ Sauce
03 - 3/4 cup basil pesto
04 - 2/3 cup heavy cream
05 - 3 tbsp milk
→ Cheese & Topping
06 - 1 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 tbsp olive oil
09 - Salt and pepper to taste
→ Optional Add-ins
10 - 3.5 oz cherry tomatoes, halved
11 - 2.5 oz baby spinach
# How to Make It:
01 - Preheat the oven to 400°F (200°C).
02 - Cook the pasta in salted boiling water according to package directions until al dente. Drain well and set aside.
03 - While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through, about 6–7 minutes. Remove from heat.
04 - In a large bowl, combine cooked pasta, cooked chicken, pesto, cream, milk, half the mozzarella, and cherry tomatoes or spinach if using. Mix thoroughly.
05 - Transfer the mixture into a greased baking dish. Top with remaining mozzarella and Parmesan cheese. Bake for 20 minutes, or until the cheese is bubbly and golden.
06 - Let the dish stand for 5 minutes before serving. Garnish with extra basil if desired.
# Expert Advice:
01 -
- The creamy pesto sauce clings to every tube of pasta, ensuring bold flavor in every single bite.
- It uses simple ingredients but tastes like a dish from a high end Italian American restaurant.
02 -
- Do not rinse the pasta after draining or the sauce will slide right off the noodles instead of sticking.
- Watch the chicken closely so it does not dry out before it simmers in the sauce.
03 -
- Use freshly grated Parmesan instead of the pre grated stuff for a smoother melt.
- Add sun dried tomatoes to the mix for a sweet and chewy contrast to the creamy chicken.