Creamy Pesto Chicken Pasta Bake – Easy Weeknight Family Dinner
Creamy Pesto Chicken Pasta Bake – Your New Favorite Family Dinner
This creamy pesto chicken pasta bake is the ultimate comfort food that comes together in just a few simple steps. Perfect for busy weeknights, this dish combines tender chicken, al dente pasta, and vibrant basil pesto in a rich, cheesy sauce that will have everyone asking for seconds.
What makes this recipe so special is how easily it adapts to your schedule. You can prepare it fresh, or make it ahead for those extra-hectic days. The combination of creamy sauce and golden-baked cheese topping creates a texture and flavor profile that feels gourmet but requires minimal effort.
Ingredients
- 1 lb penne pasta
- 2 cups cooked chicken breast, cubed
- 1 cup basil pesto
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/4 cup breadcrumbs (optional, for topping)
Step-by-Step Instructions
Step 1: Prepare the Pasta
Cook the penne pasta according to package directions until al dente. Drain well and set aside. While the pasta cooks, preheat your oven to 375°F (190°C).
Step 2: Create the Creamy Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chicken broth and bring to a simmer. Stir in the basil pesto and heavy cream, mixing until well combined.
Step 3: Combine Ingredients
Add the cooked chicken cubes to the sauce, followed by the drained pasta. Stir gently to coat everything evenly. Mix in 1 cup of the mozzarella cheese and all the Parmesan cheese until melted and creamy.
Step 4: Assemble and Bake
Transfer the pasta mixture to a greased 9×13 inch baking dish. Top with remaining mozzarella cheese and sprinkle with breadcrumbs if using. Cover with foil and bake for 20 minutes, then remove foil and bake for another 10-15 minutes until bubbly and golden brown.
Step 5: Rest and Serve
Let the pasta bake rest for 5-10 minutes before serving. This allows the sauce to thicken slightly for perfect serving consistency.
Expert Tips for Perfection
Make Ahead Friendly: Assemble the entire dish up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding an extra 5-10 minutes to the cooking time since it’s starting cold.
Pasta Selection: Penne works perfectly because its ridges hold the sauce well, but you can use rigatoni, ziti, or any short pasta shape you prefer.
Customize the Protein: While we’ve used chicken breast, this recipe works beautifully with salmon or even chopped beef sausage for variation.
Freezer Instructions: This bake freezes beautifully. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw in refrigerator overnight before baking.
Frequently Asked Questions
Can I use fresh basil instead of pesto?
While pesto provides the concentrated flavor and creaminess, you can make your own by blending fresh basil with olive oil, garlic, Parmesan, and pine nuts.
What sides go well with this pasta bake?
A simple green salad or roasted vegetables complement this rich dish perfectly. For a complete meal, try pairing it with our Instant Pot chicken and rice as a side.
Can I make this vegetarian?
Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. You might also enjoy our creamy Mexican-inspired dishes for more vegetarian options.
How do I prevent the pasta from drying out?
Make sure to slightly undercook the pasta since it will continue cooking in the oven. Also, don’t skimp on the sauce ingredients – the cream and broth keep everything moist.
This creamy pesto chicken pasta bake is sure to become a regular in your dinner rotation. It’s the perfect combination of comfort food and convenience that satisfies both adults and children alike. Whether you’re looking for an easy weeknight dinner or a make-ahead meal for busy days, this recipe delivers every time.
Creamy Pesto Chicken Pasta Bake
Ingredients
Method
- Cook the penne pasta according to package directions until al dente. Drain well and set aside. While the pasta cooks, preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chicken broth and bring to a simmer. Stir in the basil pesto and heavy cream, mixing until well combined.
- Add the cooked chicken cubes to the sauce, followed by the drained pasta. Stir gently to coat everything evenly. Mix in 1 cup of the mozzarella cheese and all the Parmesan cheese until melted and creamy.
- Transfer the pasta mixture to a greased 9×13 inch baking dish. Top with remaining mozzarella cheese and sprinkle with breadcrumbs if using. Cover with foil and bake for 20 minutes, then remove foil and bake for another 10-15 minutes until bubbly and golden brown.
- Let the pasta bake rest for 5-10 minutes before serving. This allows the sauce to thicken slightly for perfect serving consistency.
