Pesto Chicken Pasta Bake

There’s something truly comforting about a warm, cheesy casserole, and that’s exactly what you’ll find in this Pesto Chicken Pasta Bake. I remember the first time I made it; I was looking for an easy dish that could please a crowd, and this one absolutely hit the spot. The aroma of the baking cheese mixed with the rich scent of pesto filled my kitchen, drawing my family in like a magnet. When we finally sat down to enjoy it, there were smiles all around, and every plate was wiped clean. It’s the kind of meal that brings you together, perfect for those busy weeknights or cozy family gatherings.

Ingredients Required for Pesto Chicken Pasta Bake

Let’s dive into the ingredients that make this Pesto Chicken Pasta Bake so special. Each component plays a crucial role, creating a harmonious blend of flavors and textures. The fragrant pesto, creamy heavy cream, and tender chicken work together beautifully, while the peas add a nice pop of color and nutrition.

• 16 oz pasta, any shape: Choose your favorite pasta shape—penne, rigatoni, or fusilli all work wonderfully and hold onto the sauce.
• 8 oz pesto, prepared (about 1 cup): This is the star of the dish, infusing every bite with that fresh, herby flavor.
• 1/2 cup heavy cream: Adds richness and creaminess, balancing the flavors beautifully.
• 2 cups shredded chicken: I recommend using rotisserie chicken for convenience, but any cooked chicken will do.
• 12 ounces frozen peas: No need to thaw; these add a lovely sweetness and color.
• 1 jar julienne cut sun-dried tomatoes in oil, 8.5-ounce jar, drained: These contribute a burst of flavor and a nice texture.
• 1 cup shredded mozzarella cheese, or Italian blend: This melts beautifully on top, creating that irresistible cheesy crust.

Pesto Chicken Pasta Bake Instructions

Making this Pesto Chicken Pasta Bake is a breeze, and you’ll be amazed at how quickly it comes together. Follow these simple steps, and you’ll have a delicious meal on the table in no time!

1. Preheat your oven to 350˚F (175˚C). This ensures that your casserole will bake evenly and come out perfectly cooked.
2. In a large pot, boil the pasta in salted water according to package directions. Stir occasionally to prevent sticking. You want it al dente, so keep an eye on it!
3. Once the pasta is cooked, drain it well in a colander. Remember to save a little pasta water in case you need to adjust the consistency later.
4. In the same pot, stir in the pesto and heavy cream. Mix them together until well combined. This creates the creamy sauce base that will coat your pasta.
5. Add in the shredded chicken, frozen peas, and sun-dried tomatoes. Gently fold everything together until the pasta is well coated with the sauce.
6. Pour the mixture into a 9×13-inch casserole dish, spreading it out evenly. This helps it cook uniformly.
7. Sprinkle the shredded mozzarella cheese generously over the top. This cheesy layer creates a delicious golden crust when baked.
8. Bake in your preheated oven for about 20 minutes, or until the cheese is melted and the casserole is piping hot. It should be bubbly around the edges.
9. Once baked, remove from the oven and let it cool for a few minutes. This allows the flavors to settle and makes serving easier.
10. Serve immediately, and enjoy! This Pesto Chicken Pasta Bake is best enjoyed fresh, but it also makes for great leftovers.

Recipe Variations about Pesto Chicken Pasta Bake

If you’re looking to shake things up, here are some creative variations on the Pesto Chicken Pasta Bake:

• Vegetarian Version: Swap the chicken for chickpeas or a medley of your favorite roasted vegetables.
• Cheesy Spinach Addition: Toss in some fresh spinach for added nutrition and flavor.
• Gluten-Free Option: Use gluten-free pasta to make this dish accessible for everyone.
• Spicy Kick: Add red pepper flakes or diced jalapeños for a spicy version.
• Herb Infusion: Mix in fresh herbs like basil or parsley to enhance the flavor.

Great Combinations for Pesto Chicken Pasta Bake

When it comes to serving your Pesto Chicken Pasta Bake, it pairs beautifully with a variety of sides and occasions:

• Garden Salad: A fresh garden salad with a light vinaigrette complements the richness of the casserole perfectly.
• Garlic Bread: Serve with warm garlic bread for a true Italian-inspired meal.
• Family Gatherings: This dish is ideal for potlucks and family gatherings, as it can be made in advance and served warm.
• Casual Weeknight Dinner: It’s effortless for a weeknight dinner when you want something comforting yet easy to prepare.
• Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to five days.

FAQ

Conclusion

The Pesto Chicken Pasta Bake is a dish that combines comfort, flavor, and ease, making it a winner for any occasion. I encourage you to try it out—you won’t be disappointed. It’s one of those meals that not only fills the stomach but also warms the heart.

Pesto Chicken Pasta Bake

The ultimate comfort food, this Pesto Chicken Pasta Bake is creamy, cheesy, and packed with flavor. Perfect for an easy weeknight dinner, it's a dish that everyone will love. Make it tonight for a satisfying meal that will leave you craving more!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 16 oz pasta any shape
• 8 oz pesto prepared (about 1 cup)
• 1/2 cup heavy cream milk or half and half will also work
• 2 cups shredded chicken (or chopped) Rotisserie works well
• 12 oz frozen peas
• 1 jar julienne cut sun dried tomatoes in oil, 8.5 ounce jar, drained
• 1 cup shredded mozzarella cheese or Italian blend

Equipment

• Chef's Knife
• Blender
• Large Pot
• Wooden Spoon
• Baking Sheet
• Oven

Method

 

1. Preheat your oven to 350˚F (175˚C). This ensures that your casserole will bake evenly and come out perfectly cooked.
2. In a large pot, boil the pasta in salted water according to package directions. Stir occasionally to prevent sticking. You want it al dente, so keep an eye on it!
3. Once the pasta is cooked, drain it well in a colander. Remember to save a little pasta water in case you need to adjust the consistency later.
4. In the same pot, stir in the pesto and heavy cream. Mix them together until well combined. This creates the creamy sauce base that will coat your pasta.
5. Add in the shredded chicken, frozen peas, and sun-dried tomatoes. Gently fold everything together until the pasta is well coated with the sauce.
6. Pour the mixture into a 9×13-inch casserole dish, spreading it out evenly. This helps it cook uniformly.
7. Sprinkle the shredded mozzarella cheese generously over the top. This cheesy layer creates a delicious golden crust when baked.
8. Bake in your preheated oven for about 20 minutes, or until the cheese is melted and the casserole is piping hot. It should be bubbly around the edges.
9. Once baked, remove from the oven and let it cool for a few minutes. This allows the flavors to settle and makes serving easier.
10. Serve immediately, and enjoy! This Pesto Chicken Pasta Bake is best enjoyed fresh, but it also makes for great leftovers.

Notes

Recipe can be halved and made in an 8×8 or 9×9 baking dish.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.