Name: Creamy Pesto Chicken Pasta Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 10.5 ounces penne or rigatoni pasta; 2 medium boneless, skinless chicken breasts, diced; 1 tablespoon olive oil; Salt and black pepper to taste; 1 tablespoon unsalted butter; 2 cloves garlic, minced; 3/4 cup plus 2 tablespoons heavy cream; 1/2 cup whole milk; 1/2 cup basil pesto; 3/4 cup grated Parmesan cheese; 3.5 ounces baby spinach; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese

Jump to Recipe

Creamy Pesto Chicken Pasta Bake brings together tender chicken, al dente pasta, and a rich basil cream sauce topped with golden melted mozzarella. This Italian-American favorite transforms simple ingredients into a satisfying, oven-baked meal that fits perfectly into busy weeknight dinners. With bold pesto flavor and creamy texture in every bite, this dish delivers warmth and flavor without complicated steps. If you love hearty baked pasta dishes that feel homemade yet effortless, this recipe will quickly become a regular part of your dinner rotation.

Story

Creamy Pesto Chicken Pasta Bake became a staple in my kitchen during a season when I needed reliable weeknight dinners that felt special but didn’t require hours of effort. I wanted something that combined the coziness of a classic chicken pasta bake with the bright flavor of pesto pasta. The result was this bubbling, cheesy casserole that fills the kitchen with the aroma of garlic, basil, and Parmesan.

What makes Creamy Pesto Chicken Pasta Bake stand out is the balance between richness and freshness. The cream sauce wraps around every piece of chicken and pasta, while basil pesto cuts through with vibrant flavor. Unlike many heavy baked pasta dishes, this one feels layered and balanced.

Whenever I prepare Creamy Pesto Chicken Pasta Bake, I appreciate how easily it comes together. You sauté, stir, combine, and bake. Yet the final dish tastes like true comfort food, perfect for family dinners or casual gatherings. It offers that golden, bubbling cheese top everyone reaches for first.

Ingredients

Pasta & Chicken

10.5 ounces penne or rigatoni pasta
2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste

Creamy Pesto Sauce

1 tablespoon unsalted butter
2 cloves garlic, minced
3/4 cup plus 2 tablespoons heavy cream
1/2 cup whole milk
1/2 cup basil pesto (store-bought or homemade)
3/4 cup grated Parmesan cheese
3.5 ounces baby spinach (optional)

Topping

1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish to prevent sticking. Bring a large pot of salted water to a rolling boil, then cook the pasta two minutes less than the package instructions. This step keeps the pasta firm so it finishes cooking perfectly in the oven. Drain and set aside.

Meanwhile, dice the chicken into bite-sized pieces for even cooking. Mince the garlic finely so it blends smoothly into the sauce. Measure all ingredients before you begin cooking the sauce to keep the process quick and organized.

Cooking Instructions

Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sauté for 5 to 6 minutes until fully cooked and lightly golden. Remove from heat.

In the same skillet, melt the butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Pour in heavy cream and whole milk, then simmer gently for 2 to 3 minutes until slightly thickened. Stir in basil pesto and grated Parmesan until smooth and creamy.

Return the cooked chicken, drained pasta, and spinach to the skillet. Toss until everything coats evenly in the sauce. Transfer the mixture into the prepared baking dish. Sprinkle mozzarella and remaining Parmesan evenly over the top.

Bake uncovered for 20 to 25 minutes until the cheese turns golden and bubbly. Let the dish rest for five minutes before serving to help the sauce settle.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overcook the pasta during boiling. If you cook it fully before baking, it can turn soft in the oven. Always stop cooking slightly early. Also avoid overheating the cream sauce. Keep it at a gentle simmer rather than a boil to prevent separation. Finally, season in layers. Taste the sauce before combining everything so you maintain balanced flavor throughout the dish.

Pro Tips for Better Flavor

Use freshly grated Parmesan instead of pre-shredded cheese for smoother melting. If you prefer deeper flavor, lightly toast the garlic before adding the cream. You can also add a pinch of red pepper flakes for subtle heat. For extra texture, mix a small handful of mozzarella directly into the pasta before baking so you get pockets of melted cheese throughout.

Serving and Storage

How to Serve

Serve Creamy Pesto Chicken Pasta Bake hot from the oven with a simple green salad or garlic bread. Because this dish already offers protein, pasta, and creamy sauce, you only need light sides to complete the meal. A sprinkle of fresh basil or extra Parmesan on top adds brightness and visual appeal.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or warm larger portions in a 350°F oven until heated through. Add a splash of milk before reheating to keep the sauce creamy. You can also freeze portions for up to two months, then thaw overnight before reheating.

Conclusion

Creamy Pesto Chicken Pasta Bake combines everything people love about comfort food with the bold flavor of basil pesto. It delivers creamy texture, tender chicken, and bubbling cheese in every bite. Because it comes together quickly and bakes to golden perfection, it fits seamlessly into busy schedules while still feeling special. Try this recipe once, and it may become your favorite addition to your regular chicken pasta bake rotation.

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Frequently Asked Questions

Can I use rotisserie chicken instead of raw chicken?

Yes, you can substitute cooked rotisserie chicken. Simply shred or dice it and add it directly to the sauce before baking. Because the chicken is already cooked, you skip the sauté step and save additional time.

Can I make this dish ahead of time?

You can assemble the entire Creamy Pesto Chicken Pasta Bake up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, allow the dish to sit at room temperature for 20 minutes before placing it in the oven.

What pasta works best for this recipe?

Penne and rigatoni work best because their ridges hold the creamy pesto sauce. However, you can also use ziti or fusilli. Choose sturdy pasta shapes that capture sauce inside and around each piece.