why make this recipe
This creamy pesto chicken pasta bake is fast, tasty, and feeds a small family. It uses simple store-bought pesto and common ingredients. It makes a warm, filling meal that many people like.
introduction
This recipe blends cooked pasta, shredded chicken, spinach, and creamy pesto sauce. It bakes until the cheese melts and the top turns golden. For a full written recipe and photos you can check the detailed recipe on Lillian Recipes for extra tips.
how to make Creamy Pesto Chicken Pasta Bake
Cook the pasta until just al dente. Sauté garlic, cook the chicken, and wilt the spinach in the same pan. Mix pasta, chicken, spinach, pesto, cream, and cheeses in a large bowl. Put the mix in a greased baking dish, top with extra cheese, and bake until bubbly and golden.
Ingredients :
- 2 Chicken breasts, medium boneless skinless
- 3 1/2 oz Baby spinach
- 2 cloves Garlic
- 1/2 cup Basil pesto, store bought or homemade
- 10 1/2 oz Penne or rigatoni pasta
- Salt and freshly ground black pepper
- 1 tbsp Olive oil
- 1 tbsp Butter, unsalted
- 7/8 cup Heavy cream
- 1 cup Mozzarella cheese
- 1 cup Parmesan, grated
- 1/2 cup Whole milk
Directions :
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente, drain and set aside.
- In a skillet, heat the olive oil and butter over medium heat. Add the garlic and sauté until fragrant.
- Add the chicken breasts and cook until browned and cooked through. Remove the chicken, let it cool, then shred or cut into pieces.
- In the same skillet, add the baby spinach and cook until wilted.
- In a large bowl, combine the pasta, chicken, spinach, basil pesto, heavy cream, mozzarella cheese, and Parmesan. Mix well and season with salt and pepper.
- Pour the mixture into a greased baking dish and top with additional mozzarella and Parmesan if desired.
- Bake in the preheated oven for about 25-30 minutes or until bubbly and golden.
- Serve warm and enjoy your creamy pesto chicken pasta bake!
how to serve Creamy Pesto Chicken Pasta Bake
Serve hot from the oven. Add a light green salad or steamed vegetables on the side. A squeeze of lemon or a few fresh basil leaves make a nice fresh touch.
how to store Creamy Pesto Chicken Pasta Bake
Cool the bake to room temperature. Store in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short bursts. For longer storage, freeze for up to 2 months in a freezer-safe container and thaw in the fridge before reheating.
tips to make Creamy Pesto Chicken Pasta Bake
- Do not overcook the pasta; slight firmness holds up in the bake.
- Use cooked rotisserie chicken to save time.
- Stir in a splash of pasta water or milk if the sauce seems too thick.
- For more flavor, brown the chicken well before shredding. You can also see a similar twist in this creamy garlic parmesan chicken pasta bake for ideas on cheese and seasoning swaps.
variation (if any)
- Make it vegetarian: skip chicken and add mushrooms or roasted vegetables.
- Add sun-dried tomatoes for a tangy bite.
- Use whole wheat pasta for more fiber.
- Swap pesto for sun-dried tomato pesto for a different flavor.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out excess water before adding.
Q: Can I make this ahead?
A: Yes. Assemble in a baking dish, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to baking time if cold.
Q: Is store-bought pesto okay?
A: Yes. Store-bought pesto works well and saves time.
Q: Can I use another cheese instead of mozzarella?
A: Yes. Fontina or provolone melt well. Adjust salt as needed.
Q: How do I keep the top from burning?
A: Cover loosely with foil for the first 15–20 minutes, then remove foil to brown the top.
Conclusion
If you want a slightly different take, see the original inspiration from Bad Batch Baking’s Creamy Pesto Chicken Pasta Bake for presentation and notes. For another easy weeknight pesto bake idea, check the Chicken Pesto Pasta Bake (Easy Weeknight Dinner) page for more tips.
Print
Creamy Pesto Chicken Pasta Bake
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A creamy and filling pasta bake blending pasta, chicken, spinach, and store-bought pesto, topped with melted cheese.
Ingredients
- 2 medium boneless skinless chicken breasts
- 3 1/2 oz baby spinach
- 2 cloves garlic
- 1/2 cup basil pesto, store bought or homemade
- 10 1/2 oz penne or rigatoni pasta
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 7/8 cup heavy cream
- 1 cup mozzarella cheese
- 1 cup grated Parmesan
- 1/2 cup whole milk
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a skillet, heat the olive oil and butter over medium heat. Add garlic and sauté until fragrant.
- Add the chicken breasts and cook until browned and cooked through. Remove and let cool, then shred.
- In the same skillet, add baby spinach and cook until wilted.
- In a large bowl, combine pasta, chicken, spinach, basil pesto, heavy cream, mozzarella, and Parmesan. Mix and season with salt and pepper.
- Pour mixture into a greased baking dish, topping with extra mozzarella and Parmesan if desired.
- Bake for about 25-30 minutes or until bubbly and golden.
Notes
For best results, do not overcook the pasta. Use rotisserie chicken to save time. For thicker sauce, add a splash of pasta water or milk.
- 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: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: pasta bake, pesto chicken, creamy pasta, family meal, weeknight dinner