Go Back
–+ servings
Creamy Pesto Chicken Pasta

Creamy Pesto Chicken Pasta That Will Warm Your Heart

A comforting Creamy Pesto Chicken Pasta Bake that combines tender chicken, pasta, and a luscious sauce, perfect for a busy weeknight or impressing guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Bake
  • 16 ounces Pasta (penne, rigatoni, fusilli, or ziti) Choose gluten-free pasta if needed
  • 2 cups Cooked Chicken Rotisserie chicken is a convenient option
  • 2 tablespoons Olive Oil For sautéing chicken
  • to taste Salt
  • to taste Pepper
  • 4 tablespoons Butter For sauce
  • 4 cloves Garlic Minced
  • 1 cup Heavy Cream Increase for creamier texture
  • 1 cup Whole Milk Balances heavy cream
  • 1 cup Basil Pesto Homemade or store-bought
  • 1 cup Parmesan Cheese Grated, opt for aged for deeper flavor
  • 2 cups Spinach Optional, substitute with sautéed mushrooms
  • 1 cup Mozzarella Cheese For topping
  • 1/2 cup Additional Parmesan Cheese For topping

Equipment

  • large pot
  • Skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and grease a 9x13-inch baking dish.
  2. Boil salted water and cook pasta for 2 minutes less than package instructions.
  3. Sauté chicken in olive oil, seasoning with salt and pepper for about 5-6 minutes until cooked through.
  4. Make sauce by melting butter, adding garlic, then cream, milk, pesto, and Parmesan.
  5. Combine cooked chicken and drained pasta with the creamy pesto sauce.
  6. Spread mixture in the baking dish and top with mozzarella and additional Parmesan.
  7. Bake for 20-25 minutes until cheese is bubbly and golden.
  8. Let it rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 65gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 400mgIron: 3mg

Notes

This dish can be made ahead and frozen. Thaw overnight or bake from frozen, adding 10-15 minutes to the cooking time.

Tried this recipe?

Let us know how it was!