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Creamy Pesto Chicken Pasta Bake Recipe

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★★★★★

4.6 from 157 reviews

This creamy pesto chicken pasta recipe combines tender sautéed chicken and perfectly cooked pasta with a luscious homemade pesto cream sauce, baked to golden, bubbly perfection. It’s a rich, comforting dish that balances the fresh flavors of basil pesto with creamy cheeses and a hint of garlic, perfect for a satisfying weeknight dinner.

Ingredients

Scale

Pasta and Protein

  • 10.5 ounces penne or rigatoni pasta
  • 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)

Sauce and Seasonings

  • 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

Additional Ingredients

  • 3.5 ounces baby spinach (optional, for extra nutrition)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
  2. Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions but reduce cooking time by 2 minutes to keep it slightly under al dente. Drain and set aside.
  3. Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken breasts with salt and pepper, then sauté them for about 5 to 6 minutes until they are cooked through and lightly golden. Remove the chicken from heat.
  4. Make Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and whole milk, gently simmer for 2 to 3 minutes until the mixture thickens slightly. Stir in the basil pesto and grated Parmesan cheese, mixing until the sauce is smooth and the cheese has melted.
  5. Combine Ingredients: Return the cooked chicken to the skillet with the sauce. Add the drained pasta and baby spinach if using. Toss everything thoroughly to coat the pasta and chicken evenly with the creamy pesto sauce.
  6. Assemble for Baking: Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese and additional Parmesan cheese evenly over the top.
  7. Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the top is golden brown and bubbly.
  8. Rest and Serve: Remove the baking dish from the oven and allow it to rest for about 5 minutes before serving to let the flavors meld and the dish set slightly for easier serving.

Notes

  • Use fresh basil pesto for the best flavor, or good quality store-bought works well too.
  • Baby spinach is optional but adds a nice nutritional boost and color.
  • Be careful not to overcook the pasta before baking to avoid it becoming mushy.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • To make this dish lighter, substitute half-and-half or milk for heavy cream, though it will be less rich.

Keywords: creamy pesto chicken pasta, baked pasta recipe, chicken pasta bake, creamy pesto pasta, Italian chicken pasta

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