Pesto Chicken Pasta Bake (Print Version)

A comforting baked pasta dish featuring tender chicken, flavorful pesto, and gooey melted cheese—perfect for a family dinner.

# What You Need:

→ Pasta

01 - 10 oz penne or rigatoni

→ Chicken

02 - 2 medium boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Sauce & Flavorings

06 - 1/2 cup basil pesto
07 - 2/3 cup heavy cream
08 - 2 cloves garlic, minced
09 - 1/2 cup sun-dried tomatoes, chopped

→ Cheese & Garnish

10 - 1 cup shredded mozzarella
11 - 1/3 cup grated Parmesan cheese
12 - Fresh basil leaves

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a large baking dish.
02 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and sauté for 5-6 minutes until golden and cooked through. Remove from heat.
04 - In a large bowl, combine cooked pasta, chicken, pesto, cream, minced garlic, and sun-dried tomatoes. Mix until everything is evenly coated.
05 - Transfer mixture to the baking dish. Top with mozzarella and Parmesan cheese.
06 - Bake in the preheated oven for 20 minutes or until bubbly and golden on top.
07 - Let rest for 5 minutes before serving. Garnish with fresh basil, if desired.

# Handy Tips:

01 -
  • It turns simple ingredients into something that feels fancy enough for guests but is easy enough for a Tuesday.
  • The leftovers actually taste better the next day, making it the ultimate champion for lunch prep.
02 -
  • Do not overboil the pasta in the pot because the oven heat will dry it out if it is already too soft.
  • Letting the dish rest for five minutes out of the oven helps the sauce set so it is not too runny when you serve.
03 -
  • If the sauce seems too thick before baking, splash in a little bit of the pasta cooking water to loosen it up.
  • Broil the dish for the last two minutes of cooking if you want an extra crispy cheese crust.

Go Back