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Ultimate Creamy Pesto Chicken Pasta Bake: Your New Weeknight Favorite

A comforting and impressive pasta bake featuring tender chicken, al dente pasta, and vibrant basil pesto swirled together under a golden blanket of melted cheese. Perfect for busy weeknight dinners, this versatile dish can be customized with different pasta shapes, vegetables, or cheese blends and reheats beautifully.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb pasta (penne, rotini, or bowtie work best)
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 cup basil pesto (homemade or high-quality store-bought)
  • 1 cup heavy cream or Greek yogurt
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Method
 

Instructions
  1. Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente (about 8-10 minutes). Drain well and set aside.
  2. Prepare the chicken: While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced chicken and cook until golden brown and cooked through (5-7 minutes). Add chopped onion and garlic, cooking until fragrant (2-3 minutes). Season with Italian seasoning, salt, and pepper.
  3. Combine everything: In a large mixing bowl, combine the cooked pasta, chicken mixture, pesto, and cream. Stir gently until everything is evenly coated. Fold in 1 cup of the mozzarella cheese.
  4. Assemble and bake: Transfer the pasta mixture to a 9x13 inch baking dish. Top with remaining mozzarella and all the Parmesan cheese. Bake at 375°F (190°C) for 20-25 minutes, until cheese is melted and bubbly.
  5. Finish and serve: Broil for 2-3 minutes for extra golden topping if desired. Garnish with fresh basil leaves and let rest for 5 minutes before serving.

Notes

Choose pasta with ridges to hold sauce; cook pasta al dente to avoid mushiness; can be made ahead and refrigerated for 24 hours; freezes well for up to 3 months