Creamy Pesto Chicken Pasta Bake: Easy Weeknight Oven Dinner Recipe
Creamy Pesto Chicken Pasta Bake: Your New Family Favorite Dinner
Looking for the perfect weeknight dinner that delivers both incredible flavor and ease? This creamy pesto chicken pasta bake is your answer. With tender chicken, fragrant basil pesto, al dente pasta, and melty cheese, this comforting casserole comes together in minutes and satisfies the whole family. It’s the ultimate make-ahead meal that transforms simple ingredients into something truly special.
What makes this dish stand out is its perfect balance of textures and flavors. The creamy pesto sauce coats every strand of pasta while the chicken adds protein-rich goodness, making it a complete meal in one dish. Whether you’re feeding a hungry family or meal prepping for the week, this versatile recipe adapts to your needs beautifully.
For more delicious pasta dishes that simplify your weeknight cooking, check out our Savory Chicken Penne with Creamy Ranch Sauce or explore our collection of easy chicken dinners with creamy sauces.
Ingredients
- 1 lb penne pasta or rigatoni
- 1.5 lbs boneless chicken breast, cubed
- 1 cup basil pesto (homemade or store-bought)
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons olive oil
- Salt and black 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 pasta according to package directions, but reduce cooking time by 1-2 minutes since it will continue cooking in the oven.
Step 2: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
Step 3: Add cubed chicken to the skillet and season with salt and pepper. Cook until chicken is golden brown and cooked through, approximately 6-8 minutes.
Step 4: In a large mixing bowl, combine the cooked pasta, chicken mixture, pesto, heavy cream, 1.5 cups of mozzarella cheese, and Parmesan cheese. Stir until everything is evenly coated.
Step 5: Transfer the mixture to a 9×13 inch baking dish. Top with remaining mozzarella cheese and halved cherry tomatoes.
Step 6: Bake for 20-25 minutes until cheese is melted and bubbly, and the top is lightly golden brown. Broil for the last 2 minutes if you prefer extra browning.
Step 7: Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves.
Expert Tips for Perfect Results
Make-Ahead Magic: Prepare the entire casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time when cooking from cold.
Pasta Perfection: Always slightly undercook your pasta to prevent it from becoming mushy during baking. The residual heat will finish the cooking process perfectly.
Customization Ideas: Add spinach, roasted red peppers, or mushrooms for extra vegetables. For a different flavor profile, try sun-dried tomatoes instead of fresh cherry tomatoes.
If you love creamy pasta dishes, you’ll definitely want to try our Creamy One Pot Salmon Pasta for another quick and delicious option.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely! Penne works beautifully because the ridges hold the sauce well, but fusilli, rigatoni, or farfalle also work great.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Can I make this vegetarian? Yes! Simply omit the chicken and add extra vegetables like zucchini, bell peppers, and mushrooms for a delicious meat-free version.
What’s the best way to reheat this dish? For best results, reheat in the oven at 350°F for 15-20 minutes, or microwave individual portions with a splash of water to prevent drying out.
For more family-friendly dinner inspiration, explore our easy Instant Pot chicken and rice recipe that’s perfect for busy weeknights.
Creamy Pesto Chicken Pasta Bake: Your New Family Favorite Dinner
Ingredients
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to boil and cook the pasta according to package directions, but reduce cooking time by 1-2 minutes since it will continue cooking in the oven.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add cubed chicken to the skillet and season with salt and pepper. Cook until chicken is golden brown and cooked through, approximately 6-8 minutes.
- In a large mixing bowl, combine the cooked pasta, chicken mixture, pesto, heavy cream, 1.5 cups of mozzarella cheese, and Parmesan cheese. Stir until everything is evenly coated.
- Transfer the mixture to a 9×13 inch baking dish. Top with remaining mozzarella cheese and halved cherry tomatoes.
- Bake for 20-25 minutes until cheese is melted and bubbly, and the top is lightly golden brown. Broil for the last 2 minutes if you prefer extra browning.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves.
