Creamy Pesto Chicken Pasta Bake (Printer-friendly)
Tender chicken and pasta in rich basil pesto cream sauce with bubbling golden cheese topping.
# What you'll need:
→ Pasta and Chicken
01 - 12 oz short pasta (penne or rigatoni)
02 - 2 cups cooked chicken breast, shredded or cubed
→ Creamy Pesto Sauce
03 - 1 cup heavy cream
04 - 1/2 cup basil pesto
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/2 cup chicken broth
07 - 2 cloves garlic, minced
08 - 1/2 tsp black pepper
09 - 1/4 tsp salt
→ Vegetables
10 - 1 cup cherry tomatoes, halved
11 - 1 cup baby spinach, roughly chopped
→ Topping
12 - 1 cup shredded mozzarella cheese
13 - 1/4 cup freshly grated Parmesan cheese
# Method:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish lightly with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Cook pasta until al dente, about 2 minutes less than package directions. Drain well.
03 - In a large skillet over medium heat, combine heavy cream, pesto, chicken broth, garlic, salt, and pepper. Simmer for 2-3 minutes, stirring occasionally.
04 - Stir in Parmesan cheese until completely melted and sauce is smooth and creamy.
05 - Add cooked pasta, chicken, cherry tomatoes, and spinach to the skillet. Toss gently until evenly coated with sauce.
06 - Pour the mixture into the prepared baking dish, spreading evenly.
07 - Sprinkle shredded mozzarella and additional Parmesan cheese evenly over the top.
08 - Bake for 20-25 minutes until cheese is melted, golden brown, and bubbly.
09 - Let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
# Expert Tips:
01 -
- Everything happens in one skillet then transfers to the oven for hands-off bubbling perfection
- The pesto cream sauce clings to every pasta fold and crevice like it was made to be there
02 -
- Undercook the pasta now or you will regret it later, the oven time is not optional
- Sprinkle the cheese all the way to the edges of the dish for maximum crispy bits
03 -
- Grate your own Parmesan fresh from the block, the pre-grated stuff just does not melt the same way
- Let the dish rest those five minutes before serving or you will lose all that sauce to the bottom of the pan