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Pesto Chicken Pasta Bake

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.