This pesto chicken pasta bake is a weeknight-friendly casserole that marries bright basil pesto with cream, tender chicken, roasted tomatoes and bubbling mozzarella. It browns quickly under the broiler and comes together in about 45 minutes — perfect when you want something comforting, saucy, and just a little elegant without fuss. If you like saucier, broiled-cheese finishes on hearty pasta, you might also enjoy the contrast of sweet heat in a baked crunchy hot honey chicken for another weeknight winner.
Why you’ll love this dish
This recipe hits a lot of home-cooking sweet spots: it’s fast, crowd-pleasing, and stores well for leftovers. The combination of pesto and cream gives a verdant, silky sauce that clings to tube pasta; chicken adds protein; roasted tomatoes bring a little acidity to cut the richness. It’s the kind of dinner that feels special but doesn’t require specialty skills or hard-to-find ingredients.
“Family-friendly, saucy, and ready in under an hour — a go-to when everyone is tired but still wants something delicious.” — home cook review
Perfect occasions: weeknight family dinners, casual potlucks, a comforting solo meal, or a make-ahead dish for busy evenings. It’s also flexible for feeding picky eaters (pull the red pepper flakes and sun-dried tomatoes if needed) or for company (finish under the broiler for a bubbly, restaurant-style top).
How this recipe comes together
This is the high-level game plan so you know what to expect:
- Boil your chosen tube pasta until just shy of al dente and reserve 1 cup of the cooking water.
- Season and sauté cubed chicken until cooked through, then remove.
- Sauté shallots, garlic and tomatoes, wilt spinach, and build the sauce with pesto and heavy cream.
- Toss the pasta and reserved pasta water into the pan so the sauce emulsifies and coats every piece.
- Stir in grated Parm and chicken, top with torn mozzarella, then broil briefly until bubbly and golden.
This setup keeps the skillet method quick and limits dirty pans — most of the dish is handled in a single oven-safe skillet.
What you’ll need
- 12 oz tube-shaped pasta (rigatoni, mezzi rigatoni, tortiglioni recommended)
- 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
- 1–2 Tbsp extra-virgin olive oil (or use 2 Tbsp oil from jarred roasted tomatoes)
- 3/4 cup minced shallots
- 4 garlic cloves, minced
- Pinch crushed red pepper flakes (optional)
- 1 cup jarred roasted tomatoes, thinly sliced (or 1/2 cup julienned sun-dried tomatoes)
- 2–3 handfuls fresh baby spinach
- 1/2 cup pesto (store-bought or homemade)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano, divided (reserve some for broiling)
- 3–4 oz fresh mozzarella, torn
- Chopped fresh basil for garnish
Ingredient notes: use tube pasta so sauce clings inside the ridges. If you prefer lower fat, swap half-and-half for heavy cream but reduce the amount of reserved pasta water to keep the sauce from thinning too much. For a more intense tomato hit, use sun-dried tomatoes.
Step-by-step instructions
- Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente (usually 1–2 minutes less than package directions). Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
- In a large bowl, toss the cubed chicken with 2 Tbsp oil (or 2 Tbsp oil from the jar of roasted tomatoes), Italian seasoning, paprika, 3/4 tsp kosher salt, and 1/2 tsp black pepper.
- Heat a large oven-safe skillet over medium heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes depending on cube size. Transfer chicken to a plate.
- Add the shallots to the skillet (add an extra drizzle of oil if the pan is dry) and cook until soft, about 3 minutes. Add the garlic and crushed red pepper flakes; sauté until fragrant, about 1 minute.
- Stir in the roasted tomatoes (or sun-dried tomatoes) and the spinach. Cook until the spinach wilts, about 2–3 minutes. Season with the remaining 1/2 tsp kosher salt.
- Stir in the pesto and heavy cream until combined and slightly warmed.
- Add the cooked pasta and 1/2 cup of the reserved pasta water. Stir continuously, letting the sauce emulsify and thicken. Add more pasta water a little at a time until the sauce is thick and creamy (you’ll likely use the full cup).
- Stir in 1/3 cup Parmigiano-Reggiano and the cooked chicken so everything is evenly coated.
- Preheat your oven broiler to HIGH. Scatter torn mozzarella over the pasta and sprinkle with the remaining Parm. Place the skillet under the broiler for about 3–4 minutes, watching closely, until the mozzarella melts and begins to brown.
- Remove from oven, garnish with chopped basil, and serve immediately.
Safety note: chicken should reach an internal temperature of 165°F (74°C). If your skillet isn’t oven-safe, transfer the pasta to a broiler-safe baking dish before topping and broiling.
Best ways to enjoy it
Serve this bake straight from the skillet so the cheese stays molten and impressive. Pairings that complement the richness:
- A crisp green salad with lemon vinaigrette to cut through the creaminess.
- Roasted asparagus or garlic green beans for a simple vegetable side.
- Crusty garlic bread or focaccia to mop up the sauce.
For wine, a chilled Pinot Grigio or a medium-bodied Chardonnay balances the pesto and cream. For beer lovers, a light pilsner or saison works nicely. For a buttery, richer riff on chicken pasta, see our take on cowboy butter chicken pasta for inspiration.
Storage and reheating tips
- Refrigerator: Cool to room temperature and store covered for up to 3–4 days.
- Freezer: Portion into airtight containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating (oven): Add a splash of milk or reserved pasta water to loosen the sauce, cover with foil, and bake at 350°F until warmed through (about 15–20 minutes). Remove foil and broil briefly if you want to re-melt the cheese.
- Reheating (stovetop): Warm gently in a skillet over medium-low with a tablespoon or two of water or cream, stirring until heated. This preserves texture better than high heat.
Do not leave the dish at room temperature for more than two hours to avoid food-safety issues.
Pro chef tips
- Reserve pasta water: the starchy water is your emulsifier — add slowly until the sauce clings to the pasta.
- Size matters: cut chicken into even, bite-sized pieces for consistent cooking.
- Use high-quality pesto: it really impacts flavor. Homemade is best, but a good jar is fine.
- Broil carefully: broilers vary widely — stay within arm’s reach and watch for flare-ups so the mozzarella melts and browns without burning.
- Make-ahead shortcut: cook the full dish through step 8, cool, cover and refrigerate. When ready to serve, add cheese and broil until bubbly.
- If sauce separates: whisk in another tablespoon of pesto or a splash of cream off the heat to bring it back together.
Creative twists
- Vegetarian: replace chicken with roasted cauliflower or sautéed mushrooms and use vegetable broth or extra cream for body.
- Chicken alternatives: swap in shredded rotisserie chicken to cut cook time.
- Lighter version: use Greek yogurt thinned with a little milk in place of some or all heavy cream (add off-heat to prevent curdling).
- Spicy pesto: stir in a few teaspoons of harissa or chili-garlic sauce for a kicked-up version.
- Crunch topping: mix panko with olive oil and a little Parmesan, sprinkle over before broiling for a crunchy finish.
- Make it smoky: use smoked mozzarella or add a teaspoon of smoked paprika.
FAQ
Q: How long does this take from start to finish?
A: Plan on about 35–45 minutes total: 10–12 minutes for prep, 15–20 minutes active cooking, and 3–4 minutes under the broiler.
Q: Can I use a different pasta shape?
A: Yes. Short, ridged tube pastas (rigatoni, mezzi rigatoni, tortiglioni) trap sauce best, but penne, ziti, or even cavatappi work well.
Q: Can I make this gluten-free?
A: Absolutely. Use a gluten-free pasta that holds up to boiling. Texture may vary, so avoid overcooking.
Q: What if I don’t have jarred roasted tomatoes?
A: Use julienned sun-dried tomatoes soaked briefly in warm water or a few halved cherry tomatoes sautéed until charred. Adjust salt since sun-dried are often saltier.
Q: How can I keep the pasta from drying when reheating?
A: Add a splash of reserved pasta water, cream, or milk when reheating. Cover while warming to retain moisture.
If you want more one-pan chicken-pasta ideas or broiled, cheesy bakes, check the recipe roundups and related dishes on the site for inspiration.
Pesto Chicken Pasta Bake
Ingredients
Pasta and Chicken
- 12 oz 12 oz tube-shaped pasta (rigatoni, mezzi rigatoni, tortiglioni recommended) Use tube pasta so the sauce clings inside the ridges.
- 1 lb 1 lb boneless, skinless chicken breasts, cubed Cut chicken into even, bite-sized pieces for consistent cooking.
- 1 Tbsp 1 Tbsp Italian seasoning
- 1 tsp 1 tsp paprika
- 1 1/4 tsp 1 1/4 tsp kosher salt, divided
- 1/2 tsp 1/2 tsp black pepper
- 1–2 Tbsp 1–2 Tbsp extra-virgin olive oil Or use 2 Tbsp oil from jarred roasted tomatoes.
Vegetables and Sauce
- 3/4 cup 3/4 cup minced shallots
- 4 cloves 4 garlic cloves, minced
- Pinch Pinch crushed red pepper flakes (optional)
- 1 cup 1 cup jarred roasted tomatoes, thinly sliced Or 1/2 cup julienned sun-dried tomatoes.
- 2–3 handfuls 2–3 handfuls fresh baby spinach
- 1/2 cup 1/2 cup pesto (store-bought or homemade) Use high-quality pesto for best flavor.
- 1/2 cup 1/2 cup heavy cream For a lighter version, use half-and-half or Greek yogurt.
Finishing Touches
- 1/2 cup 1/2 cup freshly grated Parmigiano-Reggiano, divided Reserve some for broiling.
- 3–4 oz 3–4 oz fresh mozzarella, torn
- Chopped fresh basil for garnish
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente (usually 1–2 minutes less than package directions). Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
- In a large bowl, toss the cubed chicken with 2 Tbsp oil (or oil from the jar of roasted tomatoes), Italian seasoning, paprika, 3/4 tsp kosher salt, and 1/2 tsp black pepper.
Cooking
- Heat a large oven-safe skillet over medium heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes depending on cube size. Transfer chicken to a plate.
- Add the shallots to the skillet (add an extra drizzle of oil if the pan is dry) and cook until soft, about 3 minutes. Add the garlic and crushed red pepper flakes; sauté until fragrant, about 1 minute.
- Stir in the roasted tomatoes (or sun-dried tomatoes) and the spinach. Cook until the spinach wilts, about 2–3 minutes. Season with the remaining 1/2 tsp kosher salt.
- Stir in the pesto and heavy cream until combined and slightly warmed.
- Add the cooked pasta and 1/2 cup of the reserved pasta water. Stir continuously, letting the sauce emulsify and thicken. Add more pasta water a little at a time until the sauce is thick and creamy.
- Stir in 1/3 cup Parmigiano-Reggiano and the cooked chicken so everything is evenly coated.
Broiling
- Preheat your oven broiler to HIGH. Scatter torn mozzarella over the pasta and sprinkle with the remaining Parm. Place the skillet under the broiler for about 3–4 minutes, watching closely, until the mozzarella melts and begins to brown.
Serving
- Remove from oven, garnish with chopped basil, and serve immediately.