Creamy Pesto Chicken Pasta Bake
A creamy pasta bake featuring sautéed chicken, vibrant basil pesto, and a rich cream sauce, perfect for weeknights or casual gatherings.
Ingredients
Pasta and 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 to taste freshly ground black pepper, to taste
Cream Sauce
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 3/4 cup heavy cream
- 2 tablespoons heavy cream
- 1/2 cup whole milk
- 1/2 cup basil pesto (store-bought or homemade)
- 3/4 cup grated Parmesan cheese (for the sauce)
Toppings
- 1 cup shredded mozzarella cheese (for topping)
- 1/4 cup grated Parmesan cheese (for topping)
- 3.5 ounces baby spinach (optional, for extra nutrition)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than package directions so it’s just under al dente. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper. Sauté the chicken until cooked through and lightly golden, about 5–6 minutes. Remove the chicken from the skillet and set aside.
- Reduce heat to medium and add 1 tablespoon unsalted butter to the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in 3/4 cup plus 2 tablespoons heavy cream and 1/2 cup whole milk. Bring to a gentle simmer and cook for 2–3 minutes until the sauce slightly thickens.
- Mix in 1/2 cup basil pesto and 3/4 cup grated Parmesan cheese. Stir until the sauce is smooth and the Parmesan is melted. Taste and adjust salt and pepper.
- Return the cooked chicken and drained pasta to the skillet. Add baby spinach now if using, and toss everything thoroughly so the pasta and chicken are evenly coated.
- Transfer the mixture into the prepared baking dish. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top.
- Bake uncovered for 20–25 minutes, until the cheese is golden and bubbly.
- Allow the dish to rest for 5 minutes before serving.
Notes
This dish pairs beautifully with a peppery arugula salad or crisp green vegetables like roasted asparagus. For a crunchier topping, sprinkle toasted bread crumbs mixed with olive oil before baking. Consider serving with a chilled Sauvignon Blanc or a light-bodied Pinot Grigio.