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Creamy Pesto Chicken Pasta Bake - Easy Family Dinner Recipe

This creamy pesto chicken pasta bake is the ultimate comfort food that comes together in under an hour with tender chicken, al dente pasta, and vibrant basil pesto in a rich, cheesy sauce. It's perfect for busy weeknights and can be prepared ahead of time for meal prep or entertaining.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound penne or rigatoni pasta
  • 2 boneless, skinless chicken breasts, cubed
  • 1 cup basil pesto (store-bought or homemade)
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Method
 

Instructions
  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 until al dente. Drain and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook until golden brown and cooked through, about 6-8 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Reduce heat to medium and add pesto, heavy cream, and chicken broth to the skillet. Stir until well combined and heated through. Season with Italian seasoning, salt, and pepper.
  4. Combine the cooked pasta with the creamy pesto chicken mixture. Stir in 1 cup of mozzarella cheese until everything is evenly coated.
  5. Transfer the mixture to a 9x13 inch baking dish. Top with remaining mozzarella and Parmesan cheese.
  6. Bake for 20-25 minutes until the cheese is melted and bubbly, and the edges are golden brown. For extra browning, broil for the last 2-3 minutes.
  7. Let the pasta bake rest for 5 minutes before serving. Garnish with fresh basil leaves and additional Parmesan cheese if desired.

Notes

Use high-quality pesto for best results. Can use rotisserie chicken to save time. Freezes well for up to 3 months. For a lighter version, substitute half-and-half for heavy cream. Add vegetables like spinach or sun-dried tomatoes for extra flavor.