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Creamy Pesto Chicken Pasta Bake

A comforting and easy weeknight dinner featuring tender pasta, juicy chicken, and a creamy pesto sauce, all baked to perfection with melted mozzarella and parmesan cheese on top.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup chicken breast Cooked and cubed into bite-sized pieces
  • 12 oz penne or fusilli pasta Cooked just shy of al dente, 1 to 2 minutes less than package directions
  • 1 cup basil pesto Store-bought or homemade
  • 1 cup heavy cream Or half-and-half for a lighter version
  • 1 cup chicken broth Low-sodium preferred
  • 1 cup mozzarella cheese Shredded fresh from block for best melt
  • 0.5 cup parmesan cheese Grated, sprinkled on top last
  • 1 tbsp olive oil For greasing the baking dish
  • 1 pinch salt and pepper To taste

Equipment

  • Large pot for boiling pasta
  • 9x13 inch baking dish
  • Large mixing bowl

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. Cook the pasta in salted boiling water until just shy of al dente, about 1 to 2 minutes less than package directions. Drain and transfer to a large mixing bowl.
  3. Add the cubed cooked chicken, pesto, heavy cream, and chicken broth to the bowl with the pasta. Stir well until everything is evenly coated. Season with salt and pepper to taste.
  4. Pour the mixture into the prepared baking dish and spread into an even layer, distributing the chicken pieces throughout.
  5. Sprinkle the shredded mozzarella evenly over the top, then follow with the grated parmesan.
  6. Bake for 20 to 25 minutes until the cheese is bubbly and lightly golden at the edges. Start checking at 20 minutes.
  7. Remove from the oven and let rest for 5 minutes before serving to allow the sauce to thicken slightly.

Notes

Pull pasta slightly undercooked before baking to prevent mushiness. For extra crunch, top with breadcrumbs or pine nuts before baking. Add spinach, cherry tomatoes, or mushrooms raw to the mixing bowl before baking. Freezes well for up to 3 months -- thaw overnight in the fridge and reheat covered at 350 degrees F for 15 minutes.
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