why make this recipe
This pasta bake gives you a quick, warm, and creamy dinner. It mixes pesto, chicken, and cheese for a rich taste. It is easy to make and good for family meals or leftovers.
introduction
This dish uses simple ingredients and cooks fast. You get creamy sauce, tender chicken, and melted cheese in one dish. If you like other baked pasta dishes, try a similar creamy garlic parmesan chicken pasta bake for a different but simple flavor.
how to make Creamy Pesto Chicken Pasta Bake
Preheat, cook pasta, cook chicken, then mix and bake. Keep steps clear and work in order. If you want more spice ideas, see the Cajun cream cheese chicken pasta bake for ways to change the sauce.
- Cook the pasta until it is al dente.
- Sauté garlic in oil and butter, then cook the chicken until done.
- Shred the chicken and mix it with pasta, pesto, cream, milk, spinach, and cheeses.
- Put the mix in a baking dish and bake until the top is golden and bubbly.
- Let it cool a few minutes, then serve.
Ingredients :
- 2 medium boneless skinless chicken breasts
- 3 1/2 oz baby spinach
- 2 cloves garlic, minced
- 1/2 cup basil pesto (store-bought or homemade)
- 10 1/2 oz penne or rigatoni pasta
- salt and freshly ground black pepper to taste
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 7/8 cup heavy cream
- 1 cup mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- 1/2 cup whole milk
Directions :
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté until fragrant.
- Add chicken breasts to the skillet, season with salt and pepper, and cook until no longer pink in the center. Remove from heat and shred the chicken.
- In a large bowl, combine the cooked pasta, shredded chicken, baby spinach, basil pesto, heavy cream, mozzarella cheese, Parmesan cheese, and whole milk. Mix well.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy your creamy pesto chicken pasta bake!
how to serve Creamy Pesto Chicken Pasta Bake
Serve warm right from the oven. Add a green salad or steamed vegetables on the side. For a simple change, try slices of crusty bread and a light lemon salad. For other serving ideas, see a different baked pasta like the crack chicken pasta bake.
how to store Creamy Pesto Chicken Pasta Bake
Cool the bake to room temperature. Put leftovers in an airtight container. Store in the fridge for 3 to 4 days. Reheat in the oven at 350°F (175°C) until hot, or microwave in short bursts.
tips to make Creamy Pesto Chicken Pasta Bake
- Do not overcook the pasta; a little firm works best after baking.
- Shred the chicken small so it mixes well with the pasta and sauce.
- Use good pesto for a richer flavor.
- Stir the cheeses well so the sauce stays smooth.
variation (if any)
- Add sun-dried tomatoes for a tangy bite.
- Use rotisserie chicken to save time.
- Add mushrooms or roasted red peppers for more texture.
- Swap half the mozzarella for fontina for a creamier melt.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before mixing.
Q: Can I make this ahead and bake later?
A: Yes. Mix everything, cover, and refrigerate. Bake when ready, add a few extra minutes if cold.
Q: Can I use a different pasta?
A: Yes. Any tube pasta like rigatoni or penne works well.
Q: Can I make this dairy-free?
A: You can try dairy-free cream and cheese, but the texture and taste will change.
Q: How do I know the chicken is cooked?
A: Cut the thickest part to check there is no pink, or use a meat thermometer to reach 165°F (74°C).
Conclusion
For a full step-by-step from another source, try the detailed version at Bad Batch Baking’s creamy pesto chicken pasta bake. For a lighter take and nutrition tips on a similar dish, read the guide at Dishing Out Health’s pesto chicken pasta bake.
Print
Creamy Pesto Chicken Pasta Bake
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A warm and creamy pasta bake mixing pesto, chicken, and cheese for a rich family dinner.
Ingredients
- 2 medium boneless skinless chicken breasts
- 3 1/2 oz baby spinach
- 2 cloves garlic, minced
- 1/2 cup basil pesto
- 10 1/2 oz penne or rigatoni pasta
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 7/8 cup heavy cream
- 1 cup mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- 1/2 cup whole milk
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté until fragrant.
- Add chicken breasts to the skillet, season with salt and pepper, and cook until no longer pink in the center. Remove from heat and shred the chicken.
- In a large bowl, combine the cooked pasta, shredded chicken, baby spinach, basil pesto, heavy cream, mozzarella cheese, Parmesan cheese, and whole milk. Mix well.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
Do not overcook the pasta; a little firm works best after baking. Spoon out small servings for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: pasta bake, creamy, pesto, chicken, family dinner