Pesto Chicken Pasta Bake
A comforting weeknight casserole that combines basil pesto, cream, tender chicken, and roasted tomatoes, topped with bubbling mozzarella.
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.
Notes
For a baked crunchy topping, mix panko with olive oil and a little Parmesan before broiling. This dish stores well in the refrigerator for 3-4 days or can be frozen for up to 2 months.