Pesto Chicken Pasta Bake (Printable)
A comforting baked pasta dish featuring tender chicken, creamy pesto sauce, and melted cheese—perfect for a family dinner.
# What You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 10 oz), diced
→ Sauce
03 - 0.75 cup basil pesto (store-bought or homemade)
04 - 0.66 cup heavy cream
05 - 3 tbsp milk
→ Cheese & Topping
06 - 1 cup shredded mozzarella cheese
07 - 0.25 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 - 2.6 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 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, chicken, pesto, cream, milk, half the mozzarella, and cherry tomatoes or spinach if using. Mix well.
05 - Transfer the mixture into a greased baking dish. Top with remaining mozzarella and Parmesan cheese.
06 - Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
07 - Let stand for 5 minutes before serving. Garnish with extra basil if desired.
# Expert Tips:
01 -
- It strikes the perfect balance between a creamy comfort food and a fresh, herbaceous meal.
- The cleanup is minimal since everything bakes in a single dish, leaving you more time to relax.
02 -
- Do not overcook the pasta during the boiling stage or it may become mushy after baking.
- Letting the dish rest for 5 minutes out of the oven helps the sauce thicken slightly for easier serving.
03 -
- Reserve a small cup of pasta water before draining to help loosen the sauce if it looks too thick.
- Grease your baking dish generously to prevent the cheese from sticking and making a mess.