Creamy Pesto Chicken Pasta Bake (Printable view)

Tender chicken and pasta in rich pesto cream sauce, topped with golden melted cheese.

# What You'll Need:

→ Pasta and Chicken

01 - 12 oz short pasta (penne or rigatoni)
02 - 2 cups cooked chicken breast, shredded or cubed (about 10 oz)

→ Creamy Pesto Sauce

03 - 1 cup heavy cream
04 - 1/2 cup basil pesto (store-bought or homemade; nut-free if needed)
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

# Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Cook pasta in a large pot of salted boiling water until al dente, about 2 minutes less than package directions. Drain well.
03 - In a large skillet over medium heat, combine heavy cream, pesto, chicken broth, garlic, salt, and pepper. Bring to a simmer, stirring occasionally, for 2-3 minutes.
04 - Stir in Parmesan cheese until melted and sauce is smooth.
05 - Add cooked pasta, chicken, cherry tomatoes, and spinach to the skillet. Toss to coat evenly.
06 - Transfer mixture to the prepared baking dish. Sprinkle with mozzarella and additional Parmesan cheese.
07 - Bake for 20-25 minutes, or until cheese is golden and bubbly.
08 - Let rest for 5 minutes before serving. Garnish with extra basil if desired.

# Expert Advice:

01 -
  • Everything comes together in one skillet before baking which means fewer dishes and faster cleanup
  • The creamy pesto sauce somehow tastes like it simmered for hours when it actually takes minutes
  • Leftovers reheat beautifully for lunch the next day if there are any
02 -
  • Do not overcook the pasta during boiling because it will continue cooking in the sauce and in the oven
  • The sauce might look thin before baking but it thickens beautifully in the oven so trust the process
  • Letting it rest for those 5 minutes seems impossible when it smells this good but it keeps the sauce from running all over the plate
03 -
  • Toast some extra pine nuts and sprinkle them over the top after baking for amazing crunch
  • Use freshly cracked black pepper instead of pre ground for a more vibrant spicy note

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