Chicken and Pesto Ricotta Pasta Bake Recipe

There are few dishes as comforting, satisfying, and crowd-pleasing as a baked pasta dish. Combining the rich and creamy textures of cheese with the savory flavors of protein and herbs, pasta bakes have the power to turn any meal into an event. The Chicken and Pesto Ricotta Pasta Bake is one such dish—bursting with flavor, wonderfully cheesy, and ideal for family dinners, potlucks, or special occasions. This recipe brings together tender, juicy chicken, a luscious pesto-ricotta sauce, and al dente pasta, all baked together to create a golden, bubbling, irresistible casserole.

This recipe is not only rich in flavor but also easy to prepare, making it a perfect choice for both seasoned cooks and beginners. The pesto provides a fresh, herbaceous punch, while the ricotta and mozzarella create a creamy, comforting base. Add in some marinated chicken and your favorite pasta, and you’ve got a dish that’s hearty, flavorful, and sure to leave everyone satisfied.

History and Origins of Pasta Bake Dishes

Baked pasta dishes, also known as casseroles, are beloved around the world and have been part of many culinary traditions for centuries. Originating from Italy, the concept of baked pasta can be traced back to the medieval period when pasta, cheese, and meat were combined and baked in clay ovens. The dish we know today as the “pasta bake” emerged as pasta became more widely available and accessible.

The addition of pesto and ricotta cheese into baked pasta dishes is a more recent development, influenced by Italy’s diverse regional cuisines. Pesto, traditionally made from basil, garlic, pine nuts, Parmesan cheese, and olive oil, comes from the region of Liguria, specifically from the city of Genoa. The creamy texture and herbaceous flavor of pesto make it an excellent pairing for pasta, and when combined with ricotta cheese, it adds a fresh, creamy note that elevates the dish.

This particular Chicken and Pesto Ricotta Pasta Bake combines the best of these traditional flavors, making it a modern take on classic pasta bake dishes. It’s a great example of how regional flavors can be merged to create a dish that is both comforting and fresh.

Step-by-Step Instructions for Chicken and Pesto Ricotta Pasta Bake

Now that we’ve gone through the ingredients, it’s time to dive into the cooking process. Don’t worry—this recipe is straightforward and can be prepared in under an hour, making it perfect for a weeknight dinner or a weekend gathering.

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta according to package instructions until it’s slightly al dente (it will continue cooking in the oven, so it’s best to undercook it slightly).
• Drain the pasta and set it aside. Drizzle with a little olive oil to prevent sticking.

Step 2: Prepare the Chicken

• While the pasta is cooking, season your chicken breasts with salt, pepper, and any desired spices (garlic powder, onion powder, etc.).
• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
• Add the chicken breasts and cook for about 5–7 minutes per side until golden brown and cooked through. You can check the internal temperature with a meat thermometer—it should read 165°F (74°C).
• Remove the chicken from the pan and let it rest for a few minutes. Once cooled, shred the chicken into bite-sized pieces.

Step 3: Make the Pesto Ricotta Sauce

• In a large mixing bowl, combine 1 cup of ricotta cheese, 1/2 cup of pesto, and 1/2 cup of shredded mozzarella. Stir until smooth.
• If the mixture feels too thick, add a splash of milk or cream to reach your desired consistency.
• Season with salt, pepper, and a pinch of garlic powder if needed.
• Fold in the shredded chicken and cooked pasta, ensuring everything is well-coated with the pesto ricotta mixture.

Step 4: Assemble the Pasta Bake

• Preheat your oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
• Transfer the pasta, chicken, and pesto ricotta mixture into the baking dish, spreading it out evenly.
• Top the mixture with the remaining shredded mozzarella and a generous sprinkle of Parmesan cheese.

Step 5: Bake the Pasta

• Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the top is golden brown and bubbly.
• For a crispy top, broil the pasta for an additional 2–3 minutes at the end of baking, but be sure to watch it closely so it doesn’t burn.

Step 6: Serve and Enjoy

• Remove the pasta bake from the oven and let it sit for about 5 minutes before serving.
• Garnish with fresh basil or oregano and a light drizzle of olive oil for extra flavor and a beautiful finish.

Variations and Customizations

One of the best things about pasta bakes is their versatility. Here are a few ideas for customizing the Chicken and Pesto Ricotta Pasta Bake to suit different tastes or dietary needs:

Vegetarian Option

• Swap the chicken for roasted vegetables like zucchini, eggplant, or bell peppers. You can also add some spinach or artichokes for extra flavor.
• If you’re looking for a heartier vegetarian option, consider adding chickpeas or tofu in place of the chicken.

Gluten-Free Option

• Use gluten-free pasta in place of regular pasta. Make sure to check the ingredients of your pesto, as some store-bought versions may contain gluten (though many are gluten-free).

Dairy-Free Option

• Swap the ricotta cheese for a dairy-free ricotta or cashew cream. Use a dairy-free mozzarella and Parmesan alternative as well.

Chicken Thighs or Rotisserie Chicken

• For a richer flavor, use chicken thighs instead of breasts. These will provide a juicier, more flavorful result.
• For a quicker option, rotisserie chicken is a great shortcut. Simply shred it and mix it into the pesto ricotta sauce.

Tips for the Perfect Chicken and Pesto Ricotta Pasta Bake

• Don’t overcook the pasta: Remember that the pasta will continue to cook while baking. You want it to be just undercooked when you drain it.
• Make your own pesto: Fresh, homemade pesto will always give you a more vibrant and flavorful result than store-bought versions. It’s simple to make in a blender or food processor, and you can adjust the ingredients to your taste.
• Add some texture: For added crunch, consider topping the pasta bake with panko breadcrumbs or a sprinkle of parmesan cheese before baking.
• Allow the pasta to rest: After taking the pasta bake out of the oven, let it sit for a few minutes before serving. This will help the sauce set and prevent the dish from being too runny.

Final Thoughts

The Chicken and Pesto Ricotta Pasta Bake is the perfect combination of creamy, savory, and comforting flavors. This dish is sure to become a family favorite, whether you’re making it for a casual dinner or a special occasion. With the option to customize based on dietary needs or personal preferences, it’s versatile and easy to adapt.

Pairing Suggestions: Complementary Sides and Drinks

To round out your Chicken and Pesto Ricotta Pasta Bake, consider pairing it with side dishes and beverages that enhance its rich, creamy flavors while balancing the meal. Whether you prefer light, refreshing salads or something heartier to complement the baked dish, the right sides and drinks can elevate the experience. Here are some suggestions:

Side Dishes to Pair with Chicken and Pesto Ricotta Pasta Bake

1. Garlic Bread or Breadsticks:
   • Garlic bread is a classic pairing with pasta dishes, and it works beautifully with this pasta bake. The crispy, buttery, garlicky bread complements the creamy and herbaceous richness of the pesto ricotta. You can make your own garlic bread by spreading a mixture of butter, garlic, and parsley on slices of baguette or Italian bread before toasting them in the oven.
   • Alternatively, serve breadsticks on the side. These can be store-bought or homemade and offer a crispy contrast to the smoothness of the pasta bake.
2. Fresh Green Salad:
   • A light, crisp salad is a perfect counterpoint to the richness of the pasta bake. A simple arugula or mixed greens salad with a lemon vinaigrette will provide a burst of freshness and acidity that cuts through the creaminess of the dish. You can add cherry tomatoes, red onion, and cucumber for added crunch and flavor.
   • For a more indulgent salad, consider a Caesar salad with crunchy croutons and a tangy dressing, or a spinach and walnut salad with a balsamic vinaigrette.
3. Roasted Vegetables:
   • Roasted vegetables provide a delicious contrast in texture and flavor. Try zucchini, eggplant, bell peppers, carrots, or Brussels sprouts. Toss them in olive oil, salt, pepper, and your favorite herbs, then roast at 400°F (200°C) until golden brown and tender. The slight caramelization of the vegetables balances the creamy pasta and adds an earthy depth to the meal.
4. Steamed Asparagus or Green Beans:
   • Steamed asparagus or green beans are light and easy side dishes that add a pop of color and a mild, fresh flavor to the meal. Simply steam or blanch them until tender-crisp and drizzle with a little lemon juice and olive oil. The clean, vegetal notes of the greens will offset the rich flavors of the pesto pasta bake.
5. Roasted Potatoes:
   • If you’re craving something a bit heartier, serve roasted potatoes on the side. Roasted baby potatoes or fingerling potatoes are an excellent choice. They can be seasoned with garlic, rosemary, and olive oil for a fragrant and crispy accompaniment that pairs well with the creamy, cheesy pasta.

Beverages to Pair with Chicken and Pesto Ricotta Pasta Bake

1. White Wine:
   • The creamy, herbaceous profile of the Chicken and Pesto Ricotta Pasta Bake pairs beautifully with crisp, refreshing white wines. Some great choices include:
     • Chardonnay: An unoaked or lightly oaked Chardonnay complements the richness of the ricotta and pesto without overwhelming it.
     • Sauvignon Blanc: The bright acidity and citrusy notes of Sauvignon Blanc cut through the creaminess of the dish, offering a refreshing balance.
     • Pinot Grigio: This light, dry wine with subtle fruit notes is an excellent choice if you want something light and easy-drinking to pair with the pasta bake.
2. Red Wine:
   • Although white wine is typically preferred for creamy pasta dishes, a light red wine can also work well, especially if you’re serving a heartier version with additional proteins or richer sides. Consider:
     • Pinot Noir: A light, fruity Pinot Noir with its earthy undertones pairs nicely with the pesto sauce and chicken.
     • Chianti: A classic Italian red, Chianti has the acidity and depth to complement the richness of the dish without overpowering it.
3. Rosé:
   • Rosé is a fantastic in-between wine that brings freshness and a touch of fruitiness to the table. A dry rosé with its crisp, clean profile can balance the creamy texture of the pasta while adding a bit of fruity complexity. It’s especially perfect for a summer meal or a light, elegant dinner.
4. Non-Alcoholic Options:
   • For a non-alcoholic option, consider serving sparkling water or lemon-infused water. The fizz and acidity of sparkling water cleanse the palate between bites and enhance the flavors of the dish.
   • You could also try a citrusy iced tea, such as lemon or mint tea, for a refreshing accompaniment that doesn’t compete with the food’s flavors.

Making the Dish Ahead of Time

The Chicken and Pesto Ricotta Pasta Bake is ideal for meal prepping or make-ahead cooking, making it perfect for busy weeknights or dinner parties. Here are some tips for preparing the dish in advance:

Assembling in Advance:

• You can assemble the pasta bake up to a day before you plan to bake it. After preparing the pasta, chicken, pesto ricotta mixture, and assembling everything in the baking dish, cover the dish with plastic wrap or foil and refrigerate it. When you’re ready to bake, remove it from the fridge, uncover it, and bake as directed. It may take an extra 5–10 minutes to bake through if it’s cold from the fridge.

Creative Variations of Chicken and Pesto Ricotta Pasta Bake

While the original recipe is fantastic on its own, there are numerous ways to get creative and personalize the dish to suit your preferences. Here are a few ideas:

Add Extra Vegetables:

• Spinach: Wilted spinach adds a nice green pop of color and a nutritional boost. It works particularly well mixed into the creamy ricotta and pesto sauce.
• Mushrooms: For an earthy, umami-rich flavor, consider adding sautéed mushrooms to the dish. They pair beautifully with both the pesto and the ricotta.
• Artichokes: Marinated artichoke hearts, whether chopped or whole, bring a tangy element to the bake and complement the pesto perfectly.
• Sun-Dried Tomatoes: These add an intense, concentrated burst of tomato flavor that contrasts wonderfully with the creamy cheese and herby pesto.

Protein Variations:

• Grilled Shrimp: For a lighter twist, you can replace the chicken with grilled shrimp. The pesto and ricotta will complement the sweet, delicate shrimp beautifully.
• Italian Sausage: For a heartier meal, add crumbled Italian sausage to the dish. The savory, spiced sausage will add complexity to the dish.
• Ground Turkey or Beef: If you prefer ground meat, ground turkey or beef can work just as well as chicken. Brown the meat first before adding it to the ricotta and pesto mixture.

Noodle Variations:

• Gluten-Free Pasta: For a gluten-free version, simply swap in gluten-free pasta. There are numerous high-quality gluten-free pasta options available, including those made from brown rice or quinoa.
• Zucchini Noodles: For a low-carb or grain-free alternative, replace the pasta with spiralized zucchini noodles or butternut squash noodles. Be sure to salt and drain them first to remove excess moisture.

A Delicious Dish for Any Occasion

The Chicken and Pesto Ricotta Pasta Bake is a dish that checks all the boxes: easy to make, crowd-pleasing, and adaptable to many tastes and dietary preferences. It brings together the perfect balance of creaminess, savoriness, and freshness, and it’s guaranteed to become a staple in your recipe repertoire.

Whether you’re preparing it for a casual family dinner, a dinner party, or meal prepping for the week ahead, this dish is sure to impress. From the rich pesto and ricotta sauce to the tender chicken and gooey melted cheese, every bite is a comforting explosion of flavor. By following the detailed steps, using quality ingredients, and experimenting with different variations, you can make the Chicken and Pesto Ricotta Pasta Bake your own and tailor it to suit your taste.

Yield: 6

Chicken and Pesto Ricotta Pasta Bake Recipe

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This creamy, savory pasta bake combines tender chicken, rich pesto, and creamy ricotta cheese for a comforting and flavorful meal. It's easy to make, hearty, and perfect for a family dinner or a make-ahead meal.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 2 cups cooked chicken (diced or shredded; rotisserie chicken works well)
• 12 oz pasta (penne, rigatoni, or ziti)
• 1 cup ricotta cheese
• 1/2 cup pesto sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream or whole milk (optional, for extra creaminess)
• 1 garlic clove, minced
• Salt and pepper, to taste
• 1 tbsp olive oil (for cooking the chicken, if needed)
• Fresh basil or parsley (for garnish, optional)

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or a similar-sized casserole dish with a little olive oil or cooking spray.
   
2. Cook the Pasta:
   Bring a large pot of salted water to a boil and cook the pasta according to package directions, just until al dente. Drain and set aside.
   
3. Prepare the Chicken:
   If you're not using pre-cooked chicken, heat the olive oil in a skillet over medium heat. Add the diced chicken and cook for about 5-7 minutes, or until fully cooked and lightly browned. Season with salt, pepper, and minced garlic for extra flavor. Set aside.
   
4. Make the Sauce:
   In a large mixing bowl, combine the ricotta cheese, pesto sauce, heavy cream (if using), 1/2 cup of mozzarella, 1/2 cup of Parmesan cheese, and a pinch of salt and pepper. Mix well until smooth and creamy.
   
5. Assemble the Bake:
   Add the cooked pasta, chicken, and pesto mixture to the bowl and stir until everything is evenly coated.
   Transfer the pasta mixture to the prepared baking dish. Spread it out evenly.
   
6. Top with Cheese:
   Sprinkle the remaining 1/2 cup of mozzarella cheese and Parmesan on top of the pasta.
   
7. Bake:
   Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
   
8. Serve:
   Let the pasta bake cool for 5 minutes before serving. Garnish with fresh basil or parsley, if desired.

Notes

1. Pasta Selection:
   While penne or rigatoni are traditional choices due to their ability to hold sauce well, you can use any pasta shape that you like. Rotini or fusilli are good alternatives, as their spiral shapes catch the pesto sauce beautifully.
   If you are using gluten-free pasta, ensure it's cooked just slightly al dente, as gluten-free pasta tends to become mushy if overcooked.
   
2. Chicken Preparation:
   Marinate the chicken: To enhance the flavor of the chicken, marinate it for at least 30 minutes (or up to overnight) in olive oil, lemon juice, garlic, and herbs. This will help keep the chicken moist and flavorful.
   Rotisserie Chicken: If you're short on time, you can easily swap in shredded rotisserie chicken. This shortcut reduces prep time significantly and still provides a juicy, flavorful chicken base for your pasta bake.
   
3. Pesto Options:
   Homemade Pesto: If you have fresh basil, making your own pesto is a great way to elevate the dish. You can add extra ingredients like spinach, arugula, or parsley to the pesto to customize the flavor.
   Store-Bought Pesto: If you’re using store-bought pesto, choose a high-quality brand to get the best flavor. Some store-bought pestos can be a bit oily or salty, so you may want to adjust the seasoning in the ricotta mixture accordingly.
   
4. Ricotta Cheese:
   When using ricotta, try to find whole-milk ricotta for a richer, creamier texture. Part-skim ricotta is a lighter option if you're looking to reduce fat content.
   Draining Ricotta: Sometimes, ricotta can be a little watery. To prevent a soggy pasta bake, place the ricotta in a fine mesh strainer or cheesecloth for 10-15 minutes to drain any excess moisture.
   
5. Mozzarella Cheese:
   Fresh mozzarella will give you the softest, creamiest texture, but shredded mozzarella melts better and creates a slightly firmer top crust. If you prefer a crispy topping, consider combining the two.
   For a more intense cheese flavor, try adding a sprinkle of Parmesan or Grana Padano on top before baking.
   
6. Seasoning:
   Salt and pepper are essential to bring out the flavors of the chicken, pesto, and ricotta mixture. Be mindful of the salt content in your pesto and Parmesan cheese when seasoning.
   Consider adding crushed red pepper flakes if you like a bit of heat or fresh lemon zest for an extra layer of brightness.
   
7. Baking Tips:
   Preheat your oven to 375°F (190°C) to ensure an even bake. If you want a crispy, golden top, you can finish the dish under the broiler for 2-3 minutes at the end of baking—just keep a close eye on it to prevent burning.
   Foil Tip: If you notice the top is getting too brown before the pasta is fully cooked, cover the dish loosely with foil and continue baking. Remove the foil towards the end for a golden, bubbly top.
   
8. Serving Suggestions:
   This dish is rich, so a small side salad with a tangy vinaigrette or fresh greens is the perfect contrast. The acidity will cut through the richness of the cheese and pesto, providing a balanced meal.
   For a heartier meal, pair the pasta bake with a roasted vegetable medley (think roasted zucchini, eggplant, bell peppers, and mushrooms) for a full Italian-inspired dinner.
   
9. Customization Ideas:
   Vegan version: Replace the chicken with roasted vegetables or plant-based protein like chickpeas or tofu. Use a dairy-free ricotta and vegan mozzarella for a fully vegan version.
   Herb Variations: While traditional pesto uses basil, you can experiment with other herbs like arugula, spinach, or parsley for a different flavor profile.
   Spice It Up: Add chili flakes or even a bit of sriracha to the pesto if you like a bit of heat in your dishes.