Can I use rotisserie chicken?

Yes. Rotisserie chicken is a convenient shortcut and works perfectly in Creamy Pesto Chicken Pasta Bake. Simply shred or dice and mix into the sauce.

Can I substitute milk for heavy cream?

Yes, but the sauce will be thinner. For better texture, use half-and-half or add a small amount of cream cheese when using milk.

How long does pesto chicken pasta bake last?

Stored properly in the refrigerator, it lasts up to 4 days.

Is pesto chicken pasta bake gluten-free?

It can be made gluten-free by using gluten-free pasta. Always check pesto and cheese labels as well.

Creamy Pesto Chicken Pasta Bake

Creamy Pesto Chicken Pasta Bake – Cheesy & Easy

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Author: Emily
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F and lightly grease a baking dish.
Cook pasta in salted boiling water until just al dente. Drain and set aside.
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.
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.
If using, stir in cream cheese until melted and smooth.
In a large bowl, combine cooked pasta, diced chicken, pesto cream sauce, and optional add-ins.
Transfer mixture to baking dish and top with mozzarella and remaining Parmesan.
Bake uncovered for 20–25 minutes until cheese is melted and bubbly. Broil 2–3 minutes for a golden top if desired.
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.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 4g
Sodium: 780mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 38g
Cholesterol: 120mg

Find it online: https://recipeeasily.com/creamy-pesto-chicken-pasta-bake/