Pesto Chicken Pasta Bake Recipe

The combination of creamy, cheesy pasta with the herby punch of pesto and tender chicken is a classic comfort dish beloved across many kitchens worldwide. Pesto Chicken Pasta Bake elevates this timeless combo into a hearty, crowd-pleasing meal that’s perfect for weeknight dinners, potlucks, or cozy family gatherings.

Originating from the Liguria region of Italy, pesto is a fragrant sauce traditionally made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. Its bright green color and bold, herbaceous flavor bring freshness and complexity to dishes. Combining pesto with chicken and pasta creates a harmonious blend of protein, carbs, and fats that’s both satisfying and nutritious.

Baking the dish after tossing the pasta with pesto and chicken adds a luscious layer of melted cheese and a slightly crisp top that appeals to both kids and adults alike. The pasta bake is flexible: you can use different pasta shapes, experiment with cheeses, or add vegetables for extra nutrition and texture.

Detailed Step-by-Step Instructions for Pesto Chicken Pasta Bake

Step 1: Prepare the Ingredients

• Pasta: 12 oz (about 340g) of a sturdy pasta like penne, rigatoni, or fusilli works best as they hold sauce well. Cook the pasta al dente according to package instructions. Drain and set aside.

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• Chicken: Use boneless, skinless chicken breasts or thighs, about 1 lb (450g). Thighs offer more moisture and flavor; breasts are leaner.

• Pesto: Use about ½ to ¾ cup of pesto. Homemade or store-bought is fine. For homemade pesto, you can blend fresh basil, pine nuts, Parmesan, garlic, and olive oil to taste.

• Cheese: Use shredded mozzarella for melting and Parmesan or Pecorino for sharpness. About 1 ½ cups shredded mozzarella and ½ cup grated Parmesan is ideal.

• Cream or cream cheese (optional): Adding ¼ cup heavy cream or cream cheese smooths the texture.

• Vegetables (optional): Cherry tomatoes, spinach, or mushrooms can be added for extra flavor and nutrients.

• Seasonings: Salt, pepper, and any herbs you prefer.

Step 2: Cook and Prepare the Chicken

1. Season chicken with salt and pepper (and optional Italian herbs).

2. Sear chicken in a hot skillet with olive oil over medium-high heat until golden brown and cooked through (about 4-5 minutes per side). Avoid overcrowding to get a good sear.

3. Rest and dice: Let chicken rest for 5 minutes, then dice into bite-sized pieces.

Step 3: Cook Pasta

• Bring a large pot of salted water to a boil. Add pasta and cook to al dente per package directions (usually 1-2 minutes less than fully cooked).

• Drain pasta and return to the pot or a large bowl.

Step 4: Prepare the Sauce

• In a large mixing bowl, combine pesto and cream (if using).

• Add half the shredded mozzarella and half the Parmesan.

• Stir to combine.

Step 5: Assemble the Bake

1. Add the cooked pasta and diced chicken to the pesto sauce. Toss gently to coat everything evenly.

2. If using vegetables like spinach or cherry tomatoes, fold them in now.

3. Transfer the mixture to a greased 9×13 inch (or similar size) baking dish.

4. Sprinkle the remaining mozzarella and Parmesan evenly over the top.

Step 6: Bake

• Preheat your oven to 375°F (190°C).

• Bake uncovered for 20-25 minutes, or until the cheese on top is melted, bubbly, and golden.

• If you want a crispier top, you can broil for 1-2 minutes—watch carefully to avoid burning.

Step 7: Serve

• Remove from oven and let rest for 5 minutes before serving. This helps the bake set and makes it easier to portion.

• Garnish with fresh basil or parsley if desired.

• Serve with a crisp green salad or garlic bread for a complete meal.

Ingredient Substitutions and Variations

Chicken:

• Vegetarian: Substitute grilled tofu, tempeh, or roasted chickpeas.

• Different proteins: Use cooked shrimp or turkey breast for a twist.

• Plant-based: Use vegan chicken substitutes or mushrooms for umami.

Pesto:

• Nut-free: Use sunflower seeds or pumpkin seeds instead of pine nuts.

• Dairy-free: Omit Parmesan or use nutritional yeast for cheesy flavor.

• Herb variations: Try parsley, cilantro, or arugula pesto.

Pasta:

• Gluten-free: Use gluten-free pasta varieties (rice, corn, or lentil-based).

• Low-carb/Keto: Swap for spiralized zucchini noodles (zoodles) or shirataki noodles.

Cheese:

• Dairy-free: Use vegan mozzarella and Parmesan alternatives.

• Different cheeses: Substitute with Asiago, Pecorino Romano, or a smoked cheese for variation.

Additional Vegetables:

• Add sautéed mushrooms, roasted red peppers, sun-dried tomatoes, or baby spinach for more flavor and nutrition.

Troubleshooting Common Issues

Problem: Dry or Overcooked Chicken

• Solution: Avoid overcooking by monitoring internal temperature with a meat thermometer. Chicken is done at 165°F (74°C). Rest chicken after cooking to redistribute juices.

Problem: Dry Pasta Bake

• Solution: Ensure pasta is cooked just al dente; it will finish cooking in the oven. Add a splash of pasta water or cream to sauce if too thick.

Problem: Sauce Separation or Greasy Bake

• Solution: Use quality olive oil and do not overheat pesto. If sauce separates, stirring in a bit of cream or cheese can re-emulsify it.

Problem: Top Burns Before Bake is Done

• Solution: Cover loosely with foil halfway through baking. Remove foil in last 5 minutes for browning.