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Creamy Pesto Chicken Pasta Bake

Cuisine

Middle Eastern

Course

Dinner

Servings

6 People

Difficulty

Easy

Cooking Time

25 min

Total Time

40 min

Tender chicken, al dente pasta, creamy pesto sauce, and melty cheese — all baked into one bubbling, golden casserole. It’s cozy, flavorful, and ready to feed a crowd or make leftovers that reheat like a dream.

Ingredients

2 cups cooked pasta (penne or rotini)
2 cups cooked shredded chicken
1 cup heavy cream
½ cup basil pesto
1 cup shredded mozzarella cheese
½ cup grated parmesan
1 tbsp olive oil
1 tbsp butter
1 tbsp minced garlic
¼ tsp black pepper
¼ tsp salt
1 tbsp chopped parsley (for garnish)

Instructions

Cook the sauce. Heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium heat. Add 1 tbsp garlic and sauté until fragrant, about 30 seconds. Stir in 1 cup heavy cream and let it bubble for 2 minutes.
Add pesto and season. Mix in ½ cup pesto, ¼ tsp salt, and ¼ tsp black pepper. Stir until smooth and creamy. Let it simmer for 2–3 minutes, then remove from heat.
Combine the bake. In a large bowl, toss together 2 cups cooked pasta, 2 cups cooked chicken, and the creamy pesto sauce. Mix well to coat everything.
Layer the cheese. Transfer the mixture to a greased baking dish. Sprinkle with 1 cup mozzarella and ½ cup parmesan evenly over the top.
Bake until bubbly. Bake at 375°F (190°C) for 20–25 minutes, until cheese is melted and golden on the edges.
Garnish and serve. Let it cool for a few minutes, then top with 1 tbsp chopped parsley before serving.

Cooking Moments

Tips & Variations

💡 Shortcut tip: Use store-bought rotisserie chicken and pre-cooked pasta to save time.
🌿 Make it vegetarian: Swap chicken for sautéed mushrooms or roasted veggies.
💡 Add crunch: Sprinkle breadcrumbs on top before baking.

The Chefta

Fonder & Ceo

Chefta’s Notes

📖 I made this on a cold Tuesday with whatever was left in the fridge — and now it’s a repeat request from everyone in the house. The creamy pesto combo never fails.