Creamy Pesto Chicken Pasta Bake
Indulge in a supremely satisfying and flavor-packed dish with this Creamy Pesto Chicken Pasta Bake. Tender pieces of seasoned chicken and perfectly al dente pasta are enveloped in a luxurious, herbaceous pesto cream sauce, all baked under a golden, bubbling layer of melted cheese. It's the ultimate comfort food for a cozy weeknight or an impressive family meal.
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
65 minutes
Servings
4-6 generous servings
Keywords
Why This Recipe Delivers
- A comforting and incredibly flavorful meal that appeals to all ages.
- Combines succulent chicken, al dente pasta, and a rich, herbaceous pesto cream sauce.
- Perfect for a weeknight dinner or a satisfying family gathering.
- Offers a customizable base; easily add more vegetables or adjust spice levels.
- The cheesy, bubbly topping creates an irresistible golden crust.
Ingredients
- 300 grams (10.5 ounces) penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced (approximately 300 grams / 10.5 ounces total)
- 15 milliliters (1 tablespoon) olive oil
- Salt and freshly ground black pepper, to taste
- 14 grams (1 tablespoon) unsalted butter
- 2 cloves garlic, minced
- 210 milliliters (3/4 cup plus 2 tablespoons) heavy cream
- 120 milliliters (1/2 cup) whole milk
- 120 milliliters (1/2 cup) basil pesto (store-bought or homemade)
- 75 grams (3/4 cup) grated Parmesan cheese
- 100 grams (3.5 ounces) baby spinach (optional, for extra nutrition)
- 110 grams (1 cup) shredded mozzarella cheese
- 25 grams (1/4 cup) grated Parmesan cheese (for topping)
Instructions
- Prepare a 23×33 centimeter (9×13-inch) baking dish by lightly greasing it with butter or cooking spray. Preheat your oven to 200°C (400°F) to ensure it's ready for baking.
- In a large pot of generously salted boiling water, cook the pasta for approximately 2 minutes less than the package directions specify. This ensures the pasta is just under al dente, allowing it to finish cooking in the oven without becoming mushy. Drain the pasta thoroughly and set it aside.
- Heat the olive oil in a large skillet or frying pan over medium-high heat. Season the diced chicken pieces generously with salt and freshly ground black pepper. Sauté the chicken, stirring occasionally, for 5-6 minutes until it is cooked through and lightly golden brown on all sides. Remove the cooked chicken from the skillet and set aside.
- In the same skillet (no need to clean it), melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant, being careful not to burn it. Pour in the heavy cream and whole milk, then bring the mixture to a gentle simmer for 2-3 minutes, stirring occasionally, until it begins to slightly thicken. Remove the skillet from the heat, then stir in the basil pesto and 75 grams (3/4 cup) of grated Parmesan cheese until the sauce is smooth and the cheese is fully melted and incorporated.
- Return the cooked chicken and the drained pasta to the skillet with the creamy pesto sauce. If using, add the baby spinach at this stage. Toss all ingredients thoroughly until the pasta and chicken are evenly coated with the rich sauce and the spinach has wilted.
- Transfer the entire coated pasta and chicken mixture into the prepared baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese and the remaining 25 grams (1/4 cup) of grated Parmesan cheese uniformly over the top of the dish.
- Bake the dish uncovered in the preheated oven for 20-25 minutes, or until the cheese topping is beautifully golden brown and bubbly, and the sauce is simmering around the edges.
- Once baked, remove the Creamy Pesto Chicken Pasta from the oven and allow it to rest for 5 minutes. This resting period helps the sauce to set slightly and makes for easier serving. Serve warm and enjoy!
Tools You’ll Need
- Large pot
- Large skillet (oven-safe if preferred, but not strictly necessary for this recipe)
- 9×13-inch (23×33 cm) baking dish
- Whisk
- Spatula or large spoon
- Measuring cups and spoons
- Cheese grater (if grating your own cheese)
Essential Success Tips
- Do not overcook the pasta initially; it should be firm, as it will continue to cook in the oven.
- Ensure your chicken is cooked through but not dry before adding it to the sauce.
- For the creamiest sauce, make sure to gently simmer the cream and milk and stir continuously as you add the pesto and Parmesan.
- Use a good quality basil pesto, whether homemade or store-bought, as it's a key flavor component.
- Allowing the dish to rest after baking helps the sauce to thicken slightly and prevents it from being too runny upon serving.
Professional Cooking Secrets
- To elevate the flavor, lightly toast a handful of pine nuts in a dry pan until golden, then sprinkle them over the finished dish for added texture and nuttiness.
- If your pesto is very thick, a tablespoon or two of the starchy pasta cooking water can be added to the cream sauce to achieve a silkier consistency.
- For an extra layer of freshness, garnish the baked pasta with freshly chopped basil leaves just before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Feel free to add other vegetables like diced bell peppers, sautéed mushrooms, or cherry tomatoes when tossing with the sauce.
- For a spicier kick, add a pinch of red pepper flakes to the garlic when sautéing.
Frequently Asked Questions
Can I prepare this dish ahead of time?
Yes, you can assemble the pasta bake (up to the point of baking) and store it covered in the refrigerator for up to 24 hours. You may need to add an extra 5-10 minutes to the baking time if baking from cold.
What other types of pasta can I use?
While penne or rigatoni are excellent for holding the creamy sauce, other sturdy short pastas like fusilli, farfalle (bow-tie), or even rotini would work well.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs can be used for a slightly richer flavor and more tender texture. Cook them in the same manner as the chicken breasts until fully cooked.
Nutrition Facts (Per Serving)
Approximate per serving (6 servings): Calories: 720, Protein: 42g, Fat: 45g, Carbs: 38g, Fiber: 3g, Sodium: 850mg.
Allergy Information
Contains dairy, gluten, and tree nuts (from pesto, typically pine nuts). For a gluten-free option, use gluten-free pasta. For a nut-free version, ensure your pesto is made without nuts or use a nut-free alternative.
No comment