Best Creamy Pesto Chicken Pasta Bake – Quick & Easy Recipe

Why Make This Recipe

This Creamy Pesto Chicken Pasta Bake is perfect for a weeknight dinner. It’s quick, easy, and packed with flavors. The creamy sauce combined with the pesto and tender chicken creates a comforting meal that everyone will love. Plus, it’s a one-pot dish, which means less cleanup for you!

How to Make Best Creamy Pesto Chicken Pasta Bake

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 ounces penne, rigatoni, or ziti pasta
• 1 cup basil pesto
• 1 cup heavy cream
• 4 ounces cream cheese
• 1 cup chicken broth
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste
• Pinch of red pepper flakes (optional)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, for garnish

Directions:

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Drain the pasta well and set it aside.
3. Heat a tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
4. Reduce the heat to medium. If needed, add more olive oil, then add the minced garlic and cook for about 1 minute until fragrant. If you want, you can add half a cup of non-alcoholic white wine to deglaze the pan and scrape up any browned bits. Let it simmer for a minute.
5. Stir in the cream cheese until melted and smooth. Gradually whisk in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low and cook for 3-5 minutes until slightly thickened.
6. Remove the skillet from heat and stir in the basil pesto. Adjust seasonings as needed.
7. Add the cooked chicken and drained pasta to the skillet and toss until evenly coated in the sauce.
8. If your skillet isn’t oven-safe, transfer the mixture to a 9×13 inch baking dish. Sprinkle with shredded mozzarella and grated Parmesan cheese.
9. Bake for 20-25 minutes until bubbly and the cheese is melted and golden.
10. Let it rest for 5-10 minutes before serving. Garnish with fresh basil or parsley if desired.

How to Serve Best Creamy Pesto Chicken Pasta Bake

Serve this pasta bake hot from the oven. It’s delicious on its own or with a side salad and garlic bread. You can also add extra cheese on top if you like, for an even cheesier dish!

How to Store Best Creamy Pesto Chicken Pasta Bake

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat in the oven or microwave before serving again.

Tips to Make Best Creamy Pesto Chicken Pasta Bake

• Make sure to cook the pasta al dente, as it will continue to cook in the oven.
• For an extra flavor boost, consider adding your favorite vegetables like spinach, cherry tomatoes, or bell peppers.
• You can use store-bought or homemade pesto, depending on what you have on hand.

Variation

For a lighter version, you can substitute the heavy cream with half-and-half or whole milk. You can also use turkey or a plant-based protein instead of chicken.

FAQs

Can I make this dish ahead of time?
Yes! You can prepare everything up to the baking step, cover it, and store it in the fridge for a day before baking.

Can I freeze Creamy Pesto Chicken Pasta Bake?
Absolutely! Just make sure to let it cool completely before transferring it to a freezer-safe container. It will freeze well for up to 3 months.

What can I use instead of chicken?
You can use cooked shrimp, turkey, or even a variety of vegetables to make this dish vegetarian. Just adjust the cooking time accordingly.

Creamy Pesto Chicken Pasta Bake

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• Author: angela
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A quick and easy one-pot dish featuring pasta, tender chicken, and a creamy pesto sauce, perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 ounces penne, rigatoni, or ziti pasta
• 1 cup basil pesto
• 1 cup heavy cream
• 4 ounces cream cheese
• 1 cup chicken broth
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste
• Pinch of red pepper flakes (optional)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, for garnish

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Drain the pasta well and set it aside.
3. Heat a tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
4. Reduce the heat to medium, then add the minced garlic and cook for about 1 minute until fragrant. If desired, add half a cup of non-alcoholic white wine to deglaze the pan and scrape up any browned bits. Let it simmer for a minute.
5. Stir in the cream cheese until melted and smooth. Gradually whisk in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low and cook for 3-5 minutes until slightly thickened.
6. Remove the skillet from heat and stir in the basil pesto. Adjust seasonings as needed.
7. Add the cooked chicken and drained pasta to the skillet and toss until evenly coated in the sauce.
8. If your skillet isn’t oven-safe, transfer the mixture to a 9×13 inch baking dish. Sprinkle with shredded mozzarella and grated Parmesan cheese.
9. Bake for 20-25 minutes until bubbly and the cheese is melted and golden.
10. Let it rest for 5-10 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

Make sure to cook the pasta al dente, as it will continue to cook in the oven. For a lighter version, consider substituting heavy cream with half-and-half or whole milk.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg