Creamy Pesto Chicken Pasta Bake (Printable Version)
Tender chicken, pasta, and fresh vegetables baked in rich basil pesto cream sauce with melted 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 (about 10 oz)
→ Creamy Pesto Sauce
03 - 1 cup heavy cream
04 - 1/2 cup basil pesto (store-bought or homemade)
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
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Cook pasta according to package directions, stopping 2 minutes early for al dente texture. Drain thoroughly in a colander.
03 - In a large skillet over medium heat, combine heavy cream, pesto, chicken broth, garlic, salt, and pepper. Bring to a gentle simmer, stirring frequently, for 2-3 minutes until slightly thickened.
04 - Stir in the Parmesan cheese until completely melted and sauce is smooth and creamy.
05 - Add cooked pasta, chicken, cherry tomatoes, and spinach to the skillet. Toss thoroughly until everything is evenly coated with the sauce.
06 - Pour the entire mixture into the prepared baking dish, spreading evenly.
07 - Sprinkle shredded mozzarella and additional Parmesan cheese evenly over the top.
08 - Bake for 20-25 minutes until cheese is golden brown and bubbling around the edges.
09 - Let the dish rest for 5 minutes before serving to allow the sauce to set. Garnish with fresh basil leaves if desired.
# Top Tips:
01 -
- Everything comes together in one pan before baking, meaning less cleanup and more flavor infusion
- The creamy pesto sauce clings to every piece of pasta, ensuring no bland bites in the entire dish
02 -
- Do not skip the undercooking step for pasta, or you will end up with mushy noodles that cannot hold up to the creamy sauce
- Room temperature cream incorporates more smoothly into the sauce and reduces the risk of separating when heated
03 -
- Grate your own cheese instead of buying pre-shredded for the smoothest sauce possible
- Reserve a half cup of pasta water before draining, adding it to the sauce if it becomes too thick