Pesto Chicken Pasta Bake (Print Version)
Baked penne with tender chicken, creamy basil pesto sauce, and melted mozzarella for a comforting family meal.
# What You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 10 oz), diced
→ Sauce
03 - 3/4 cup basil pesto (store-bought or homemade)
04 - 2/3 cup heavy cream
05 - 3 tablespoons whole milk
→ Cheese & Topping
06 - 1 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 tablespoon olive oil
09 - Salt and freshly ground black pepper, to taste
→ Optional Add-ins
10 - 3.5 oz cherry tomatoes, halved
11 - 2.5 oz baby spinach
# How-To Steps:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
02 - Bring a large pot of salted water to a rolling boil. Add the penne or rigatoni and cook according to package directions until al dente. Drain thoroughly and set aside.
03 - While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the diced chicken, season generously with salt and pepper, and cook for 6 to 7 minutes until golden brown and cooked through. Remove from heat and set aside.
04 - In a large mixing bowl, combine the drained pasta, seared chicken, basil pesto, heavy cream, milk, and half of the shredded mozzarella. Fold in the cherry tomatoes and baby spinach if using. Toss until everything is evenly coated.
05 - Spread the pasta mixture evenly into the prepared baking dish. Scatter the remaining mozzarella and all of the grated Parmesan over the top.
06 - Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
07 - Remove from the oven and let stand for 5 minutes to allow the sauce to settle. Garnish with fresh basil leaves if desired and serve warm.
# Expert Tips:
01 -
- The pesto cream sauce clings to every ridge of the pasta in a way that feels almost unfairly indulgent for how little effort it takes.
- Its one of those bakes that reheats beautifully the next day, maybe even better, which means lunch is sorted without thinking.
02 -
- Under cook your pasta by one minute because it finishes in the oven and nothing is sadder than a baked pasta that has turned to paste.
- Taste the pesto cream mixture before assembling because some pesto is saltier than others and you cannot fix seasoning once it is baked under cheese.
03 -
- Shred your own mozzarella from a block because pre shredded has anti caking powder that prevents it from melting into those gorgeous stretchy pulls.
- Let the assembled dish sit for ten minutes before baking if you have time because it lets the pasta absorb some sauce and the flavors meld beautifully.