Name: Creamy Pesto Chicken Pasta Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
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

If you’re craving a comforting dinner that’s bursting with fresh flavors and creamy goodness, this Creamy Pesto Chicken Pasta Bake Recipe is a total winner. I love how effortlessly it blends tender chicken, al dente pasta, and vibrant basil pesto into one satisfying dish that practically smothers itself in melty cheese. Honestly, it’s quickly become one of those recipes I turn to when I want something special that still feels like home cooking.

This recipe works brilliantly for busy weeknights when you want something hearty but without fussing over too many pots. Plus, it’s perfect for making ahead and even reheats beautifully—trust me, I often save leftovers for lunch the next day, and they never disappoint. Whether you’re feeding family or friends, this creamy pesto chicken pasta bake brings a cozy, crowd-pleasing vibe to your table.

Ingredients You’ll Need

Each ingredient in this Creamy Pesto Chicken Pasta Bake Recipe plays a key role—creaminess from the dairy, savory depth from the pesto and cheeses, and that satisfying bite from the pasta and chicken. Picking good-quality pesto really elevates the whole dish, and fresh Parmesan makes a noticeable difference when it melts into the sauce.

Penne or rigatoni pasta: I prefer penne because its shape holds the creamy sauce beautifully, but rigatoni works just as well.
Boneless, skinless chicken breasts: Diced into bite-sized pieces to ensure even cooking and easy mixing with the pasta.
Olive oil: For sautéing the chicken to get a nice golden color and subtle richness.
Salt and freshly ground black pepper: Always season your chicken well to bring out the flavors.
Unsalted butter: Adds silkiness to the sauce when melted with garlic.
Garlic: Freshly minced for that aromatic punch—don’t skip this step!
Heavy cream and whole milk: The perfect combo for indulgent creaminess without being overly heavy.
Basil pesto: Go for a good quality jar or better yet, homemade if you have extra basil handy—it really makes a difference.
Grated Parmesan cheese: Stir some into the sauce and sprinkle more on top for that cheesy, nutty goodness.
Baby spinach (optional): I like to sneak in some greens here for a pop of color and nutrition.
Shredded mozzarella cheese: This melts into a gorgeous golden bubbly topping that’s utterly irresistible.

Variations

One of the best things about this Creamy Pesto Chicken Pasta Bake Recipe is how easy it is to make it your own. I often tweak the ingredients depending on what’s in my fridge or the season—feel free to experiment!

Vegetarian variation: Swap chicken for sautéed mushrooms or roasted veggies like zucchini and bell peppers. I tried this once on a meatless Monday and it was surprisingly delicious with those earthy flavors.
Healthier twist: Use half-and-half instead of heavy cream, and whole wheat pasta to add more fiber. Adding extra spinach or kale also amps up the nutrition without losing any creaminess.
Spicy kick: I sometimes add red pepper flakes to the sauce or sprinkle some chopped jalapeños on top before baking—gives it a fun zing.
Make it gluten-free: Just use gluten-free pasta, and the rest of the recipe stays the same. This has saved dinner a couple of times when friends come over with allergies.

How to Make Creamy Pesto Chicken Pasta Bake Recipe

Step 1: Cook Pasta Just Right

Start by boiling your pasta in salted water but make sure to take it off the heat when it’s just a couple of minutes shy of al dente. This is key because the pasta will finish cooking in the oven, soaking up all that creamy pesto goodness without becoming mushy. Drain it well and set aside while you prepare the rest.

Step 2: Sauté the Chicken to Golden Perfection

Heat olive oil in a skillet over medium-high and season your diced chicken with salt and pepper. Cook the chicken until it’s just cooked through and starting to golden, about 5-6 minutes. You want that lovely color for flavor, but don’t overcook it here because it will go back in the oven later.

Step 3: Whip Up the Creamy Pesto Sauce

In the same skillet, melt butter and sauté minced garlic until fragrant—watch it closely so it doesn’t burn, about 30 seconds. Then pour in the heavy cream and milk, bringing it to a gentle simmer for a few minutes until it thickens up slightly. Stir in pesto and Parmesan cheese, mixing until the sauce is perfectly smooth and glossy.

Step 4: Combine and Bake

Return the cooked chicken, pasta, and spinach (if you’re using it) into the sauce, tossing everything well so it’s all wonderfully coated. Pour the mixture into a greased baking dish and top liberally with shredded mozzarella and a sprinkle of extra Parmesan. Bake uncovered at 400°F for 20-25 minutes until bubbly and golden on top. Let it rest a few minutes before diving in—this step helps it set perfectly.

How to Serve Creamy Pesto Chicken Pasta Bake Recipe

A white bowl filled with rigatoni pasta coated in a creamy white sauce mixed with green herbs and spinach. On top are several browned pieces of grilled chicken, showing a crispy, dark sear on the edges. Small red chili flakes and grated cheese are sprinkled throughout, adding touches of color. A silver fork rests on the side inside the bowl. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a few fresh basil leaves and a light drizzle of extra virgin olive oil right before serving. It adds a fresh, peppery note that balances the richness. Sometimes a sprinkle of toasted pine nuts on top adds a lovely crunch and makes it feel a bit fancy.

Side Dishes

Since this dish is pretty filling, I keep sides simple with a crisp green salad tossed in lemon vinaigrette or some steamed green beans with a squeeze of fresh lemon. Garlic bread is a classic side to soak up any leftover sauce—you can’t go wrong either way.

Creative Ways to Present

For a special dinner, I sometimes serve individual portions in small ramekins, topped with a little fresh herb chiffonade. It’s such a nice touch for guests and leftovers reheat evenly this way too. Another fun idea is layering the pasta bake in a glass casserole, so you see those vibrant layers through the side.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in airtight containers in the fridge for up to 3 days. Before refrigerating, let the bake cool completely to keep the texture from turning soggy. When ready to eat, leftovers taste almost as good as fresh if you reheat them properly.

Freezing

This recipe freezes surprisingly well. I portion mine into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for best results—this way, it heats evenly without drying out.

Reheating

To reheat, I cover the dish loosely with foil and bake at 350°F until heated through, usually about 15-20 minutes. This helps keep the cheesy top from drying out. Alternatively, reheating in the microwave covered with a damp paper towel works in a pinch, but the oven method preserves the best texture.

FAQs

Can I use store-bought pesto in this recipe?

Absolutely! Store-bought pesto works great and saves time. Just pick a good quality brand for the best flavor. If you have homemade pesto, even better—it adds a fresh, vibrant note that makes the bake taste extra special.
What pasta works best for this creamy pesto chicken pasta bake recipe?

Penne or rigatoni are my top choices because their hollow shapes hold onto the creamy sauce beautifully, giving you a bite full of flavor every time. You can also use fusilli or rotini if those are what you have on hand—they’re similarly great for baked pasta dishes.
Can I make this recipe dairy-free?

It’s possible with some tweaks! Substitute the cream and milk with coconut milk or a creamy plant-based alternative, and use vegan cheese options. Just keep in mind this will change the flavor profile quite a bit, but it’s worth experimenting if you need a dairy-free version.
How do I prevent the pasta bake from drying out?

Cooking the pasta slightly under al dente and using enough creamy sauce keeps it moist after baking. Also, covering the bake loosely with foil for the first half of baking helps retain moisture, although this recipe calls for baking uncovered to get a nice cheese crust—so watch it carefully to avoid burning.
Can I prepare this recipe ahead of time?

Yes! You can assemble everything in the baking dish a few hours before baking or even the night before. Just cover and refrigerate, then bake when you’re ready. It saves you a lot of stress on busy days or for entertaining.

Final Thoughts

This Creamy Pesto Chicken Pasta Bake Recipe has become one of my all-time favorite comfort foods because it’s just so easy and foolproof, yet tastes like you put in way more effort. It’s creamy, flavorful, and comforting—a combination we all crave now and then. I can’t wait for you to try it and make it your own, adding your personal twist. Trust me, once you make this, it’ll be a staple in your weeknight dinner rotation like it is in mine!