Description
A comforting oven-baked pasta dish loaded with tender chicken, basil pesto, melty mozzarella, and creamy sauce. This easy chicken pesto pasta bake is perfect for busy weeknights, meal prep, or feeding a crowd.
Ingredients
For the Pasta Bake
- 12 oz pasta (penne or rotini)
- 2 cups cooked chicken, diced or shredded
- 1 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream
- 1 cup cherry tomatoes, halved
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Pasta: Boil the pasta in salted water until al dente, making sure it’s tender yet firm to the bite. Drain the pasta well to remove excess water.
- Mix Sauce: In a large bowl, whisk together the basil pesto, heavy cream, minced garlic, salt, black pepper, and Italian seasoning until fully combined to create a creamy flavorful sauce.
- Combine Ingredients: Add the cooked pasta, diced or shredded chicken, and halved cherry tomatoes into the bowl with the sauce. Toss everything gently until the pasta and chicken are evenly coated with the pesto cream mixture.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it out evenly for consistent baking.
- Add Cheese: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly on top of the pasta mixture to create a golden, melty crust.
- Bake: Place the dish in the preheated oven and bake uncovered for 25–30 minutes, until the cheese is bubbly and lightly golden brown, and the casserole is heated through.
- Rest and Serve: Let the casserole rest for 5 minutes after baking to set and cool slightly before serving for best texture and flavor.
Notes
- Use rotisserie chicken for quick prep and extra flavor.
- Add spinach or broccoli for extra veggies and nutrition.
- Substitute heavy cream with half-and-half for a lighter version of the sauce.
- Leftovers keep well refrigerated for up to 3 days; reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course / Casserole
- Method: Baking
- Cuisine: Italian-American
