Pesto Chicken Pasta Bake

why make this recipe

Pesto Chicken Pasta Bake is a delightful dish that combines the flavors of succulent chicken, fresh greens, and rich pesto, all baked to perfection. This recipe is not only delicious but also easy to make, making it a great option for busy weeknights or a cozy family dinner. The creamy texture and cheesy topping give it a comforting feel, making it a favorite for pasta lovers.

how to make Pesto Chicken Pasta Bake

Ingredients:

• 12 oz. pasta of choice (I suggest a tube-shaped pasta such as rigatoni, mezzi rigatoni, or tortiglioni)
• 1 lb. boneless, skinless chicken breasts, cubed
• 1 Tbsp. Italian seasoning
• 1 tsp. paprika
• 1 1/4 tsp. kosher salt, divided
• 1/2 tsp. black pepper
• 1 to 2 Tbsp. extra-virgin olive oil
• 3/4 cup minced shallots
• 4 garlic cloves, minced
• Pinch of crushed red pepper flakes
• 1 cup jarred roasted tomatoes, thinly sliced (or ½ cup julienned sun-dried tomatoes)
• 2 to 3 handfuls fresh baby spinach
• 1/2 cup pesto
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
• 3 to 4 oz. fresh mozzarella cheese, torn
• Chopped fresh basil for garnish

Directions:

1. Boil pasta in generously salted water until just shy of al dente. Before draining, reserve 1 cup of pasta cooking water.
2. Place chicken in a large bowl and toss with 2 tablespoons of oil from the jar of roasted tomatoes (or 1 to 2 tablespoons extra-virgin olive oil), Italian seasoning, paprika, ¾ teaspoon salt, and ½ teaspoon black pepper.
3. Heat a large oven-safe skillet over medium heat. Add chicken and sauté until cooked through, about 8 minutes. Transfer to a bowl.
4. Add shallots to the pan (along with an extra drizzle of oil, if needed) and cook until soft, about 3 minutes. Add garlic and red pepper flakes; cook until aromatic, about 1 minute. Stir in roasted tomatoes (or sun-dried tomatoes) and spinach. Cook until spinach wilts, about 2 to 3 minutes. Season with remaining ½ teaspoon salt.
5. Stir in pesto and heavy cream.
6. Add pasta and ½ cup of the reserved pasta cooking water. Stir continuously until the sauce thickens and clings to the pasta. Stream in more pasta cooking water as needed until the sauce is thick and creamy (I usually end up using the full 1 cup). Stir in 1/3 cup of the Parmigiano-Reggiano cheese and cooked chicken.
7. Preheat oven broiler to HIGH. Scatter torn mozzarella cheese over pasta along with remaining Parmigiano-Reggiano cheese. Transfer pan under the broiler and broil until the mozzarella melts, about 3 to 4 minutes.
8. Garnish with fresh basil and serve.

how to serve Pesto Chicken Pasta Bake

Serve Pesto Chicken Pasta Bake warm, straight from the oven, garnished with fresh basil. Pair this dish with a simple side salad or garlic bread for a complete meal.

how to store Pesto Chicken Pasta Bake

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or in the oven until heated through.

tips to make Pesto Chicken Pasta Bake

• Cook the pasta just shy of al dente as it will continue to cook in the oven.
• Feel free to add more vegetables like bell peppers or zucchini for extra nutrition.
• For a spicier version, increase the amount of crushed red pepper flakes.

variation

You can substitute the chicken with cooked sausage or shrimp for a different protein option. Additionally, try using different flavors of pesto, such as sun-dried tomato or spinach pesto.

FAQs

1. Can I use store-bought pesto?
   
   Yes, store-bought pesto works great if you’re short on time.

2. Is there a vegetarian option?
   
   Absolutely! Omit the chicken and add more vegetables like mushrooms and bell peppers.

3. Can I make this dish ahead of time?
   
   Yes, you can prepare everything in advance and keep it in the refrigerator. Just bake it when you’re ready to serve!

This comforting and flavorful Pesto Chicken Pasta Bake is sure to become a go-to recipe in your kitchen!

Pesto Chicken Pasta Bake

A delightful dish combining succulent chicken, fresh greens, and rich pesto, baked to perfection, making it ideal for busy weeknights or family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Comfort Food, Dinner, Main Course

Cuisine: Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Pasta and Chicken

• 12 oz pasta of choice (such as rigatoni, mezzi rigatoni, or tortiglioni)
• 1 lb boneless, skinless chicken breasts, cubed
• 1 Tbsp Italian seasoning
• 1 tsp paprika
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 to 2 Tbsp extra-virgin olive oil

Vegetables and Flavors

• 3/4 cup minced shallots
• 4 cloves garlic, minced
• 1 pinch crushed red pepper flakes
• 1 cup jarred roasted tomatoes, thinly sliced (or 1/2 cup julienned sun-dried tomatoes)
• 2 to 3 handfuls fresh baby spinach

Creamy Ingredients

• 1/2 cup pesto
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
• 3 to 4 oz fresh mozzarella cheese, torn

Garnish

• Chopped fresh basil for garnish

Method

 

Preparation

1. Boil pasta in generously salted water until just shy of al dente. Before draining, reserve 1 cup of pasta cooking water.
2. Place chicken in a large bowl and toss with 2 tablespoons of oil from the jar of roasted tomatoes (or 1 to 2 tablespoons extra-virgin olive oil), Italian seasoning, paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

Cooking

1. Heat a large oven-safe skillet over medium heat. Add chicken and sauté until cooked through, about 8 minutes. Transfer to a bowl.
2. Add shallots to the pan (along with an extra drizzle of oil, if needed) and cook until soft, about 3 minutes.
3. Add garlic and red pepper flakes; cook until aromatic, about 1 minute.
4. Stir in roasted tomatoes (or sun-dried tomatoes) and spinach. Cook until spinach wilts, about 2 to 3 minutes. Season with remaining 1/2 teaspoon salt.
5. Stir in pesto and heavy cream.
6. Add pasta and 1/2 cup of the reserved pasta cooking water. Stir continuously until the sauce thickens and clings to the pasta. Stream in more pasta cooking water as needed until the sauce is thick and creamy (approximately 1 cup total).
7. Stir in 1/3 cup of the Parmigiano-Reggiano cheese and the cooked chicken.
8. Preheat oven broiler to HIGH. Scatter torn mozzarella cheese over pasta along with remaining Parmigiano-Reggiano cheese.
9. Transfer pan under the broiler and broil until the mozzarella melts, about 3 to 4 minutes.

Serving

1. Garnish with fresh basil and serve warm, straight from the oven. Pair with a simple side salad or garlic bread for a complete meal.

Notes

Cook the pasta just shy of al dente as it will continue to cook in the oven. Feel free to add more vegetables like bell peppers or zucchini for extra nutrition. For a spicier version, increase the amount of crushed red pepper flakes.