Creamy Pesto Chicken Pasta Bake

Ingredients for Creamy Pesto Chicken Pasta Bake

I always use store-bought basil pesto when I am short on time, and it works beautifully here. In my experience, a good quality jarred pesto makes all the difference in how rich and fragrant the final sauce tastes. Here is everything you need:

• 10.5 oz penne or rigatoni pasta
• 10.5 oz boneless skinless chicken breasts (diced into bite-sized pieces)
• 1 tablespoon olive oil
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon unsalted butter
• 2 garlic cloves (minced) – I recommend fresh garlic here; it makes the sauce noticeably more aromatic than pre-minced
• 3/4 cup plus 2 tablespoons heavy cream (about 0.9 cups)
• 1/2 cup whole milk
• 1/2 cup basil pesto (store-bought or homemade) – My preference is Rao’s or a fresh refrigerated pesto for the best flavor
• 3/4 cup plus 1 tablespoon grated Parmesan cheese (for the sauce)
• 3.5 oz baby spinach (optional but recommended)
• 1 cup shredded mozzarella cheese (topping)
• 1/4 cup grated Parmesan cheese (topping) – Pro tip: freshly grated Parmesan melts and browns much better than pre-shredded

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Step-by-Step Instructions

I recommend reading all the steps once before you start so the timing flows easily. The whole process builds in layers, and each one sets up the next for the best result.

Step 1: Preheat your oven to 400 degrees F and lightly grease a 9×13-inch baking dish. Set it aside while you prep everything else.

Step 2: Bring a large pot of well-salted water to a boil. Cook the penne for 2 minutes less than the package directions so it stays just under al dente, about 8 minutes for most brands. Drain and set aside. The pasta will finish cooking in the oven, so do not overcook it here or it will turn mushy.

Step 3: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, then spread it in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until lightly golden and cooked through. Remove from the skillet and set aside.

Step 4: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and stir for about 1 minute until fragrant and just starting to turn golden. Do not let it brown or it will turn bitter.

Step 5: Pour in the heavy cream and whole milk, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2 to 3 minutes until the sauce begins to thicken slightly.

Step 6: Stir in the basil pesto and the 3/4 cup Parmesan for the sauce. Mix until smooth and fully melted. Taste and adjust salt and pepper as needed. The sauce should coat a spoon lightly at this stage.

Step 7: Add the cooked pasta, sauteed chicken, and baby spinach to the skillet. Toss everything together until evenly coated and the spinach just begins to wilt, about 1 minute.

Step 8: Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the mozzarella and the remaining 1/4 cup Parmesan evenly over the top.

Step 9: Bake uncovered for 20 to 22 minutes until the cheese is golden and bubbling around the edges. Let the bake rest for 5 minutes before scooping and serving.

Best Sides to Serve with Creamy Pesto Chicken Pasta Bake

This rich and creamy bake pairs best with sides that are light, fresh, or garlicky to balance the bold pesto flavor. Here are my top picks:

Garlic Roasted Vegetables: Roasted zucchini, bell peppers, or broccoli add color and a satisfying char that cuts beautifully through the richness of the pesto cream sauce.

Light Mediterranean Couscous Salad: The bright lemon vinaigrette and fresh herbs in this salad are a refreshing contrast to the warm, cheesy bake. It also adds a nice textural variety to the meal.

Homemade Cheesy Breadsticks: Perfect for scooping up every last bit of that pesto cream sauce from your plate. Great for family dinners or when you want to make the meal feel a little more special.

Honey Glazed Carrots and Green Beans: The natural sweetness of the glaze plays off the savory pesto beautifully, and the green beans add a satisfying crunch and nutritional balance to the plate.

Chickpea Feta Avocado Salad: A hearty, protein-rich salad that holds up well next to a baked pasta dish. The creamy avocado and salty feta complement the mozzarella in the bake without repeating the same flavors.

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How to Store and Reheat Your Pesto Pasta Bake

Store leftovers covered tightly in the baking dish or transferred to an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the sauce as it sits, which actually makes it taste even richer the next day.

To reheat, I recommend warming individual portions in the microwave in 60-second intervals until heated through. For larger portions, cover with foil and reheat in a 350 degree F oven for 15 to 20 minutes. Adding a small splash of milk or cream before reheating helps bring the sauce back to life.

This Creamy Pesto Chicken Pasta Bake also works great as a freezer meal. Assemble the dish without baking, wrap tightly, and freeze for up to 3 months. Bake from frozen at 375 degrees F, covered with foil, for an extra 20 to 25 minutes before uncovering to brown the cheese.

FAQs

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Creamy Pesto Chicken Pasta Bake

Tender chicken and penne tossed in a silky basil pesto cream sauce, topped with bubbling mozzarella and golden Parmesan, then baked until perfectly golden. A comforting weeknight dinner ready in 50 minutes.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-Inspired

Ingredients Equipment Method Notes

Ingredients

  

• 10.5 oz penne or rigatoni pasta cooked 2 minutes under al dente
• 10.5 oz boneless skinless chicken breasts diced into bite-sized pieces
• 1 tbsp olive oil
• 1 pinch salt for seasoning chicken
• 1 pinch black pepper for seasoning chicken
• 1 tbsp unsalted butter
• 2 garlic cloves minced
• 7/8 cup heavy cream approximately 0.9 cups
• 1/2 cup whole milk
• 1/2 cup basil pesto store-bought or homemade
• 3/4 cup grated Parmesan cheese for the sauce
• 3.5 oz baby spinach optional
• 1 cup shredded mozzarella cheese for topping
• 1/4 cup grated Parmesan cheese for topping

Equipment

• 9×13-inch baking dish
• Large pot
• Large skillet
• Wooden spoon or spatula

Method

 

1. Preheat oven to 400 degrees F. Lightly grease a 9×13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than package directions, about 8 minutes for most brands, so it stays just under al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper and cook in a single layer for 5 to 6 minutes, stirring occasionally, until lightly golden and cooked through. Remove from the skillet and set aside.
4. In the same skillet over medium heat, melt the butter. Add the minced garlic and stir for about 1 minute until fragrant and just golden. Do not let it brown.
5. Pour in the heavy cream and whole milk, scraping up any browned bits from the pan. Bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.
6. Stir in the basil pesto and 3/4 cup Parmesan until smooth and fully melted. Taste and adjust seasoning with salt and pepper as needed.
7. Add the cooked pasta, sauteed chicken, and baby spinach to the skillet. Toss until evenly coated and the spinach just begins to wilt, about 1 minute.
8. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the mozzarella and remaining 1/4 cup Parmesan over the top.
9. Bake uncovered for 20 to 22 minutes until the cheese is golden and bubbling. Let rest for 5 minutes before scooping and serving.

Notes

Pasta shape: Penne, rigatoni, fusilli, or ziti all work well. Chicken shortcut: Use rotisserie or leftover roast chicken to skip the saute step. Vegetarian: Omit chicken and double the spinach or add sauteed mushrooms. Gluten-free: Use gluten-free pasta and adjust cook time per package. Make ahead: Assemble, cover, and refrigerate up to 1 day ahead. Bake just before serving. Freezer meal: Assemble unbaked, wrap tightly, and freeze up to 3 months. Bake from frozen at 375 degrees F covered with foil for an extra 20 to 25 minutes. Storage: Refrigerate leftovers covered for up to 4 days. Reheat in microwave in 60-second intervals or covered in oven at 350 degrees F until warmed through.