Pesto Chicken Pasta Bake (Printable)
A comforting baked pasta dish with tender chicken, pesto sauce, and melted cheese.
# What You'll Need:
→ Base
01 - 12 oz penne or rigatoni pasta
→ Protein
02 - 2 boneless skinless chicken breasts, diced (approx 10 oz)
→ Sauce Components
03 - 3/4 cup basil pesto
04 - 2/3 cup heavy cream
05 - 3 tbsp whole milk
→ Toppings & Seasonings
06 - 1 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 tbsp olive oil
09 - Salt and freshly ground black pepper to taste
→ Optional Add-ins
10 - 3.5 oz cherry tomatoes, halved
11 - 2.5 oz baby spinach
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Cook the pasta in a large pot of salted boiling water until al dente. Drain well and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, then add to the pan. Cook for 6–7 minutes until golden brown and cooked through. Remove from heat.
04 - In a large mixing bowl, combine the cooked pasta, cooked chicken, basil pesto, heavy cream, milk, half of the mozzarella cheese, and the optional spinach or tomatoes. Stir until evenly coated.
05 - Transfer the pasta mixture into a greased baking dish. Sprinkle the remaining mozzarella and the Parmesan cheese evenly over the top.
06 - Bake for 20 minutes, or until the cheese is bubbly and golden brown.
07 - Let the stand for 5 minutes before serving to set.
# Expert Suggestions:
01 -
- The heavy cream mellows out the sharp basil, creating a sauce that is impossibly rich without needing hours of reduction.
- It is a forgiving dish that actually tastes better if you throw in leftovers from the fridge.
02 -
- Do not rinse the pasta after draining because the starch helps the thick sauce cling to the noodles.
- If the sauce looks too thick before baking, stir in a splash of reserved pasta water to loosen it up.
03 -
- Always toast the dish under the broiler for just one minute at the very end to get that restaurant-quality cheese crust.
- Stir a handful of frozen peas into the mix for a sweet burst that cuts through the richness.