This Easy Creamy Pesto Chicken Pasta Bake is a warm hug in a dish! It’s packed with tender chicken, creamy sauce, and flavorful pesto, all mixed with pasta for a comforting meal.
I love how simple it is—just toss everything together and let the oven do the work! Perfect for busy nights when you want something yummy without a lot of fuss.
Key Ingredients & Substitutions
Pasta: You can use rigatoni, penne, or ziti for this recipe. If you need a gluten-free option, try rice pasta or chickpea pasta. They hold up well in bakes!
Chicken: Chicken breasts are great, but thighs can work too! If you’re looking to save time, rotisserie chicken is a fantastic shortcut. Just shred it and mix it in!
Pesto: Store-bought pesto is convenient, but you can make your own for fresh flavor! Use basil or even spinach for a different twist. For a nut-free version, substitute seeds for the nuts in your pesto.
Heavy Cream: For a lighter option, you can use half-and-half or evaporated milk. If you’re dairy-free, coconut milk is a creamy alternative with a unique flavor.
How Do I Make Sure My Pasta Bake is Creamy and Well-Mixed?
A key to this dish is making sure the pasta is well-coated in sauce. Here’s how to achieve that:
- Cook the pasta just until al dente. This keeps it firm and prevents it from becoming mushy when baked.
- Be generous with the sauce. Mixing the chicken and pesto cream before adding the pasta helps distribute the flavors evenly.
- When folding in the pasta, do so gently to avoid breaking it. A light hand ensures your pasta stays intact!
Baking until the cheese is bubbly and golden locks in the creamy texture, making each bite delicious and gooey. Enjoy your cozy meal!
Easy Creamy Pesto Chicken Pasta Bake
Ingredients You’ll Need:
For the Pasta Bake:
- 12 oz (340 g) pasta (rigatoni, penne, or ziti)
- 2 chicken breasts, cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 cup basil pesto (store-bought or homemade)
- 1 ½ cups heavy cream
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs or mixed herbs
- Salt and pepper, to taste
- Fresh basil or parsley, chopped for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25 minutes to bake, totaling about 40 minutes from start to finish. Perfect for a delicious weeknight dinner without too much fuss!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C). While it’s heating up, you can get everything else ready!
2. Cook the Pasta:
In a large pot, bring salted water to a boil. Add your pasta and cook according to the package directions until it’s al dente. Drain the pasta and set it aside while you prep the chicken.
3. Sauté the Chicken:
Now, grab a large skillet and heat the olive oil over medium heat. Toss in the minced garlic and sauté for about 30 seconds until it’s nice and fragrant. Next, add your bite-sized chicken pieces, seasoning them with salt, pepper, and dried herbs. Cook until the chicken is golden and cooked through, which should take about 5-7 minutes.
4. Make the Creamy Mixture:
Once the chicken is done, lower the heat and pour in the heavy cream and pesto. Stir them together well and let the mixture simmer gently for about 2-3 minutes to thicken slightly.
5. Combine Everything:
Take your skillet off the heat and carefully fold in the cooked pasta and halved cherry tomatoes. Make sure everything is nicely coated in that creamy pesto sauce—you want every noodle to be flavorful!
6. Assemble the Bake:
Pour the pasta mixture into your greased baking dish. Sprinkle the top generously with the shredded mozzarella and grated Parmesan cheese for a melty finish.
7. Bake to Perfection:
Place the baking dish in the oven and let it bake for 20-25 minutes. You want the cheese to be melted and bubbly, with a lovely golden brown color on top.
8. Cool and Garnish:
After baking, remove the dish from the oven and let it cool for just a few minutes. If you like, sprinkle some fresh basil or parsley on top for a burst of color and flavor.
9. Serve and Enjoy:
Finally, dish out the creamy pesto chicken pasta bake warm and enjoy a comforting, delicious meal that’s sure to please everyone!
FAQ for Easy Creamy Pesto Chicken Pasta Bake
Can I Use Different Types of Pasta?
Absolutely! You can substitute any pasta you like, such as rotini or farfalle. Just make sure to cook it until al dente to prevent it from becoming mushy during the bake.
How Can I Make This Recipe Healthier?
You can swap out heavy cream for a lighter option like half-and-half or Greek yogurt. Additionally, using whole grain or legume-based pasta can add more fiber and nutrients!
Is it Possible to Make This Ahead of Time?
Yes! You can prepare the dish up to the baking stage, cover it, and refrigerate for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the baking time to ensure it heats through.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or in an oven until heated through. You might want to add a splash of cream to refresh the sauce!