Creamy Pesto Chicken Pasta Bake: The Ultimate Easy Family Dinner Recipe
Creamy Pesto Chicken Pasta Bake: The Ultimate Easy Family Dinner Recipe
When you need a comforting, flavorful dinner that comes together in minutes, this creamy pesto chicken pasta bake delivers everything you could want. Imagine tender chicken pieces, al dente pasta, and vibrant basil pesto all baked together under a golden, cheesy crust. This dish combines the fresh flavors of Italian cuisine with the convenience of a one-pan bake that’s perfect for busy weeknights.
What makes this recipe truly special is how it transforms simple ingredients into something extraordinary. The creamy sauce clings to every piece of pasta, while the pesto infuses the entire dish with that unmistakable herby goodness. Whether you’re feeding a hungry family or meal prepping for the week ahead, this baked pasta dish will quickly become a regular in your rotation.
Ingredients
- 1 pound penne pasta
- 2 boneless, skinless chicken breasts, cubed
- 1 cup basil pesto
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to boil and cook the penne pasta according to package directions until al dente. Drain and set aside.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until golden brown and cooked through, about 6-8 minutes. Add minced garlic and cook for another minute until fragrant.
Step 3: In the same skillet, reduce heat to medium and add the chicken broth, scraping up any browned bits from the bottom. Stir in the pesto and heavy cream, then bring to a gentle simmer.
Step 4: Combine the cooked pasta with the creamy pesto sauce in the skillet. Stir in 1 cup of mozzarella cheese and all of the Parmesan cheese until everything is well coated.
Step 5: Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining mozzarella cheese and sprinkle with Italian seasoning.
Step 6: Bake for 15-20 minutes, or until the cheese is melted and bubbly with golden spots. If you want a more browned top, broil for the last 2-3 minutes.
Step 7: Let the pasta bake rest for 5 minutes before serving. Garnish with fresh basil leaves and additional Parmesan if desired.
Expert Tips
For the best results, use high-quality pesto—either homemade or a good store-bought version. The pesto is the star of this dish, so don’t skimp on quality. If you’re short on time, you can use pre-cooked rotisserie chicken instead of cooking raw chicken breasts.
Make sure to cook your pasta al dente since it will continue cooking in the oven. This prevents it from becoming mushy. For extra creaminess, you can stir in a tablespoon of cream cheese along with the heavy cream.
This dish pairs beautifully with simple sides like garlic Parmesan roasted green beans or a fresh salad. The leftovers reheat wonderfully—just add a splash of milk or cream when reheating to maintain the creamy texture.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Assemble the pasta bake up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, add an extra 5-10 minutes to the cooking time since it will be cold from the refrigerator.
Can I freeze this pasta bake?
Yes, this freezes beautifully. Bake it completely, let it cool, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F until warmed through.
What can I substitute for heavy cream?
You can use half-and-half or whole milk mixed with a tablespoon of flour or cornstarch to help thicken the sauce. For a lighter version, try using evaporated milk.
What other pasta shapes work well?
Rigatoni, fusilli, or farfalle all work wonderfully in baked pasta dishes. Choose shapes that will hold the creamy sauce well. If you love cheesy pasta bakes, you might also enjoy our Monterey chicken spaghetti recipe.
This creamy pesto chicken pasta bake proves that comfort food doesn’t have to be complicated. With its vibrant flavors, creamy texture, and cheesy topping, it’s the kind of meal that brings everyone to the table. Perfect for those nights when you want something special without spending hours in the kitchen!
Creamy Pesto Chicken Pasta Bake: The Ultimate Easy Family Dinner Recipe
Ingredients
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to boil and cook the penne pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until golden brown and cooked through, about 6-8 minutes. Add minced garlic and cook for another minute until fragrant.
- In the same skillet, reduce heat to medium and add the chicken broth, scraping up any browned bits from the bottom. Stir in the pesto and heavy cream, then bring to a gentle simmer.
- Combine the cooked pasta with the creamy pesto sauce in the skillet. Stir in 1 cup of mozzarella cheese and all of the Parmesan cheese until everything is well coated.
- Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining mozzarella cheese and sprinkle with Italian seasoning.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly with golden spots. If you want a more browned top, broil for the last 2-3 minutes.
- Let the pasta bake rest for 5 minutes before serving. Garnish with fresh basil leaves and additional Parmesan if desired.
