(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breasts or rotisserie chicken
Pasta
Basil pesto
Heavy cream
Mozzarella cheese
Parmesan cheese
Cherry tomatoes
Garlic
Olive oil
Spinach
Salt
Black pepper
Italian seasoning
Fresh basil
Directions
Preheat the oven to 375°F (190°C).
Cook the pasta according to package instructions until just al dente. Drain and set aside.
Heat olive oil in a skillet over medium heat.
Add garlic and cook for about 30 seconds until fragrant.
Stir in the cooked chicken, pesto, heavy cream, salt, pepper, and Italian seasoning.
Add spinach and cook briefly until wilted.
Combine the pasta with the pesto chicken mixture.
Fold in cherry tomatoes and half of the mozzarella and parmesan cheese.
Transfer everything to a greased baking dish.
Top with the remaining mozzarella and parmesan cheese.
Bake for 20–25 minutes until bubbly and golden on top.
Garnish with fresh basil before serving.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
Add mushrooms or zucchini for extra vegetables.
Use penne, rigatoni, or fusilli pasta.
Replace chicken with turkey or shrimp.
Make it spicy with red pepper flakes.
Use sun-dried tomatoes for deeper flavor.
Substitute cream with cream cheese or ricotta for a different texture.
Storage/Reheating
Store leftover Chicken Pesto Pasta Bake in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions until heated through. Add a splash of milk or cream if needed to loosen the sauce.
This pasta bake can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What pasta works best for pasta bake?
Short pasta shapes like penne, fusilli, or rigatoni work best because they hold the sauce well.
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly and saves time.
Can I make this recipe ahead of time?
Yes, assemble the pasta bake ahead and refrigerate until ready to bake.
Can I use rotisserie chicken?
Absolutely, rotisserie chicken is a great shortcut for this recipe.
How do I prevent the pasta from drying out?
Avoid overbaking and add a splash of cream or milk before reheating.
Can I make this recipe vegetarian?
Yes, simply omit the chicken and add extra vegetables.
What cheese works best on top?
Mozzarella provides a melty texture while parmesan adds extra flavor.
Can I freeze the pasta bake?
Yes, it freezes very well for future meals.
What can I serve with this dish?
Garlic bread, salad, or roasted vegetables pair wonderfully.
How do I know when the pasta bake is done?
The cheese should be melted, bubbly, and lightly golden on top.
Conclusion
Chicken Pesto Pasta Bake is a creamy, cheesy, and flavorful comfort food dish perfect for busy weeknights or family gatherings. With tender chicken, rich pesto sauce, and melted cheese baked to perfection, this hearty pasta bake is sure to become a favorite at the dinner table.
This Chicken Pesto Pasta Bake recipe is a creamy and cheesy baked pasta dish made with tender chicken, basil pesto, pasta, and melted mozzarella cheese. Perfect for family dinners, meal prep, or potlucks, this comforting casserole delivers rich Italian-inspired flavor with simple ingredients and easy preparation.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Dinner
Method:Baked
Cuisine:Italian-Inspired
Ingredients
2 cooked chicken breasts or 3 cups rotisserie chicken, shredded
12 ounces pasta
1 cup basil pesto
1 cup heavy cream
2 cups mozzarella cheese, shredded
½ cup parmesan cheese, grated
1 cup cherry tomatoes, halved
3 garlic cloves, minced
1 tablespoon olive oil
2 cups spinach
Salt, to taste
Black pepper, to taste
1 teaspoon Italian seasoning
Fresh basil, chopped for garnish
Instructions
Preheat the oven to 375°F (190°C).
Cook the pasta according to package instructions until just al dente. Drain and set aside.
Heat olive oil in a skillet over medium heat.
Add garlic and cook for about 30 seconds until fragrant.
Stir in the cooked chicken, pesto, heavy cream, salt, pepper, and Italian seasoning.
Add spinach and cook briefly until wilted.
Combine the pasta with the pesto chicken mixture.
Fold in cherry tomatoes and half of the mozzarella and parmesan cheese.
Transfer everything to a greased baking dish.
Top with the remaining mozzarella and parmesan cheese.
Bake for 20–25 minutes until bubbly and golden on top.
Garnish with fresh basil before serving.
Notes
Penne, fusilli, or rigatoni work best for holding the creamy sauce.Rotisserie chicken is a quick and convenient shortcut.Avoid overcooking the pasta before baking to keep the texture perfect.Add mushrooms or zucchini for extra vegetables.A splash of milk or cream helps loosen the sauce when reheating leftovers.
