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Creamy Pesto Chicken Pasta Bake – Cheesy & Easy

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Creamy Pesto Chicken Pasta Bake is a rich and comforting casserole made with tender chicken, al dente pasta, basil pesto, and a golden cheesy topping. It’s an easy family-friendly dinner perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 2 large boneless skinless chicken breasts
  • 12 ounces penne or rotini pasta
  • 1/2 cup basil pesto
  • 1 cup heavy cream (or half-and-half)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Optional: 2 ounces cream cheese
  • Optional: 1 cup cherry tomatoes, halved
  • Optional: 1 cup fresh spinach

Instructions

  1. Preheat oven to 375°F and lightly grease a baking dish.
  2. Cook pasta in salted boiling water until just al dente. Drain and set aside.
  3. Season chicken with salt and pepper. Heat olive oil in a skillet and cook chicken 6–7 minutes per side until internal temperature reaches 165°F. Rest and dice.
  4. In the same skillet, sauté garlic for 30 seconds. Stir in heavy cream, pesto, and half of the Parmesan. Simmer 2–3 minutes until slightly thickened.
  5. If using, stir in cream cheese until melted and smooth.
  6. In a large bowl, combine cooked pasta, diced chicken, pesto cream sauce, and optional add-ins.
  7. Transfer mixture to baking dish and top with mozzarella and remaining Parmesan.
  8. Bake uncovered for 20–25 minutes until cheese is melted and bubbly. Broil 2–3 minutes for a golden top if desired.
  9. Let rest 5–10 minutes before serving.

Notes

  • Cook pasta slightly under al dente to prevent overcooking during baking.
  • Add a splash of milk or reserved pasta water if the sauce seems too thick before baking.
  • Use rotisserie chicken as a quick shortcut.
  • Store leftovers in an airtight container for up to 4 days.
  • Freeze unbaked casserole for up to 2 months for best texture.

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