Chicken Pesto Pasta Bake: 6 Ingredients for Easy Dinners

Introduction

Imagine this: It’s a chilly evening, and the kitchen is filled with the irresistible aroma of pesto, melted cheese, and tender chicken. That’s the scene every time I make chicken pesto pasta bake for my family. It all started when I needed a quick, crowd-pleasing dish for a last-minute dinner party. I had some leftover rotisserie chicken, a jar of pesto, and a box of pasta—little did I know, this simple combination would become a go-to favorite. The creamy, cheesy goodness paired with the fresh basil flavor of pesto makes this dish feel like a warm hug on a plate.

What makes this chicken pesto pasta bake so special? It’s the perfect blend of comfort and convenience. You don’t need to be a chef to nail this recipe—just a few pantry staples and about 30 minutes of hands-on time. The result? A bubbly, golden bake that’s creamy, flavorful, and sure to impress. Whether you’re feeding a hungry family or looking for a dish to wow your guests, this recipe is your new best friend.

Why You’ll Love This Recipe

• Quick and Easy: With just 10 minutes of prep and 20 minutes in the oven, it’s perfect for busy weeknights.
• Family-Friendly: Kids and adults alike adore the creamy, cheesy goodness—it’s a guaranteed hit at the dinner table.
• Versatile: Customize it with your favorite veggies, swap the chicken for a vegetarian option, or spice it up with a pinch of red pepper flakes.
• Make-Ahead Magic: Assemble it in advance and pop it in the oven when you’re ready—ideal for entertaining or meal prep.
• Crowd-Pleaser: This dish is a winner for potlucks, family gatherings, or cozy nights in.

Ingredients You’ll Need

Here’s everything you need to make this chicken pesto pasta bake. I’ve kept it simple and scannable, so you can gather your ingredients in a flash:

• 8 oz penne pasta (or any short pasta like fusilli or rigatoni)
• 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great!)
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 cup heavy cream (or swap for half-and-half for a lighter option)
• 1 cup shredded mozzarella cheese (divided)
• 1/4 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved (optional, for a pop of color and freshness)
• 1/4 teaspoon garlic powder (for extra flavor)
• Salt and pepper to taste
• Fresh basil leaves (for garnish, optional)

Optional Add-ins:

• 1 cup spinach or kale (for a veggie boost)
• 1/4 teaspoon red pepper flakes (for a spicy kick)
• 1/2 cup mushrooms, sautéed (for earthy depth)

Grab your ingredients, and let’s get cooking!

How to Make Chicken Pesto Pasta Bake

Ready to create some magic? These step-by-step instructions will guide you to a perfect bake every time. Don’t skip the tips—they’re little secrets to making your dish extra special!

1. Preheat Your Oven: Set it to 350°F (175°C). While it heats up, grease a 9×13-inch baking dish with cooking spray or a little olive oil.
2. Cook the Pasta: Boil the penne in salted water according to package instructions, but stop 1-2 minutes early for al dente (it’ll finish cooking in the oven). Drain and set aside.
3. Mix the Sauce: In a large bowl, combine the pesto, heavy cream, garlic powder, salt, and pepper. Stir until smooth. (This is where the magic happens—pesto and cream are a match made in heaven!)
4. Combine Ingredients: Add the cooked pasta, chicken, cherry tomatoes (if using), and half of the mozzarella to the pesto-cream mixture. Stir until everything is evenly coated.
5. Assemble the Bake: Pour the mixture into your greased baking dish. Sprinkle the remaining mozzarella and all of the Parmesan on top for that golden, cheesy crust.
6. Bake to Perfection: Pop it in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with golden edges. (If it browns too quickly, cover with foil for the last 5 minutes.)
7. Garnish and Serve: Let it cool for 5 minutes, then garnish with fresh basil leaves if you’re feeling fancy. Serve hot and enjoy!

Pro Tip: Use fresh, high-quality pesto for the best flavor. If you’re feeling adventurous, try making your own with this easy pesto recipe!

Expert Tips & Variations

Want to elevate your chicken pesto pasta bake? Here are some insider tips and fun twists to try:

• Pesto Power: While basil pesto is classic, sun-dried tomato pesto adds a tangy twist, and walnut pesto brings a nutty richness. Experiment to find your favorite!
• Go Vegetarian: Skip the chicken and double the veggies—think spinach, mushrooms, or roasted red peppers—for a meatless meal that’s still hearty and satisfying.
• Creamy Dreamy: For an extra creamy bake, swap the heavy cream for Alfredo sauce or add a dollop of cream cheese to the mix.
• Spice It Up: A pinch of red pepper flakes or a drizzle of hot sauce adds a subtle heat that balances the richness.
• Cheese, Please: Mix in some ricotta or goat cheese for a decadent, creamy surprise in every bite.
• Make It Gluten-Free: Use gluten-free pasta and check that your pesto is gluten-free. Easy peasy!
• Storage Smarts: Leftovers keep well in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or microwave individual portions.

Nutritional Information (Per Serving)

Here’s a rough idea of what each serving brings to the table, based on a recipe that serves 6:

• Calories: 450
• Fat: 22g
• Carbohydrates: 35g
• Protein: 28g

These numbers are estimates and can vary depending on your specific ingredients and portion sizes. I calculated them using standard nutritional data for the listed ingredients—nothing too scientific, just a helpful guide! Heads up: This recipe contains dairy (cheese, cream), gluten (pasta), and nuts (if your pesto includes them). For allergen-friendly options, use gluten-free pasta, dairy-free cheese, and nut-free pesto.

Frequently Asked Questions (FAQs)

Got questions? I’ve got answers! Here’s what people often ask about chicken pesto pasta bake:

• Can I use a different type of pasta?
  Absolutely! Any short pasta like fusilli, rigatoni, or even farfalle works well. Just cook it al dente to avoid mushiness.
• How do I store leftovers?
  Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
• Can I make this dish ahead of time?
  Yes! Assemble the bake, cover it with foil, and refrigerate for up to 24 hours. When ready, bake as directed, adding 5-10 minutes if it’s cold from the fridge.
• What can I serve with chicken pesto pasta bake?
  Pair it with a crisp green salad, garlic bread, or roasted veggies for a complete meal.
• Can I freeze this dish?
  You can, but the texture might change slightly. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Conclusion

There’s something so comforting about a warm, cheesy chicken pesto pasta bake straight from the oven. I love serving it with a simple green salad and a glass of chilled white wine—it’s the perfect balance of cozy and fresh. This dish has saved me on countless busy nights, and it never fails to bring smiles to the table.

I’d love to hear how this recipe turns out for you! Did you add any fun twists? Share your experience in the comments below—I’m always excited to chat about food with fellow home cooks. Happy baking!