Pesto Chicken Pasta Bake (Printable)
Tender chicken and penne tossed in creamy basil pesto, topped with melted mozzarella and Parmesan.
# What You'll Need:
→ Pasta
01 - 10 oz penne or rigatoni
→ Chicken
02 - 2 medium boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Sauce & Flavorings
06 - 1/2 cup basil pesto (homemade or store-bought)
07 - 2/3 cup heavy cream
08 - 2 cloves garlic, minced
09 - 1/2 cup sun-dried tomatoes, chopped (optional)
→ Cheese
10 - 1 cup shredded mozzarella cheese
11 - 1/3 cup grated Parmesan cheese
→ Garnish
12 - Fresh basil leaves (optional)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a large baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a rolling boil. Add penne or rigatoni and cook until just al dente according to package directions. Drain well and set aside.
03 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper, then add to the skillet. Sauté for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through to an internal temperature of 165°F. Remove from heat.
04 - In a large mixing bowl, combine the drained pasta, cooked chicken, basil pesto, heavy cream, minced garlic, and chopped sun-dried tomatoes. Toss until all components are evenly coated with the sauce.
05 - Transfer the pasta mixture to the prepared baking dish, spreading it into an even layer. Sprinkle shredded mozzarella evenly over the top, followed by the grated Parmesan cheese.
06 - Place in the preheated oven and bake for 20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
07 - Remove from the oven and let rest for 5 minutes to allow the sauce to set. Garnish with fresh basil leaves if desired, then serve warm.
# Cooking Tips:
01 -
- The pesto cream sauce clings to every ridge of the pasta, making each forkful feel indulgent without requiring hours of work.
- It reheats beautifully the next day, which means lunch is already sorted and somehow tastes even better.
- Everything comes together in one baking dish, so cleanup is almost nonexistent.
02 -
- Undercooking the pasta by one minute is the single most important step, because the oven will finish the job and overcooked pasta turns the whole dish gummy.
- Draining the sun dried tomatoes well before chopping prevents excess oil from making the bake greasy.
03 -
- Taste your pesto before mixing it in, since some jarred versions are far saltier than others and you may want to adjust accordingly.
- Shredding your own mozzarella from a block melts far more smoothly than pre shredded bags, which often contain anti caking agents.