Creamy Pesto Chicken Pasta Bake
This creamy pesto chicken pasta bake combines fresh basil pesto, tender chicken, and gooey cheese into a comforting, easy-to-make dish that's perfect for weeknight dinners or impressing guests.
Ingredients
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 3/4 cup plus 2 tablespoons heavy cream
- 1/2 cup whole milk
- 1/2 cup basil pesto (store-bought or homemade)
- 3/4 cup grated Parmesan cheese
- 3.5 ounces baby spinach (optional, for extra nutrition)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
- Bring salted water to a boil in a large pot. Cook pasta for 2 minutes less than the package suggests, so it’s slightly underdone. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper, then cook until golden brown and fully cooked, about 5–6 minutes. Remove chicken and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in heavy cream and milk. Simmer for 2–3 minutes, then stir in basil pesto and Parmesan cheese until the sauce thickens slightly.
- Add cooked pasta, chicken, and spinach to the creamy pesto sauce. Toss until everything is evenly coated.
- Pour the mixture into the prepared baking dish. Sprinkle mozzarella and grated Parmesan evenly over the top.
- Bake uncovered for 20–25 minutes until the cheese is golden and bubbly.
- Let the dish rest for 5 minutes before serving. Allowing it to cool slightly will help the flavors meld together beautifully.