Creamy Pesto Chicken Pasta Bake

I grew up on one-pan pasta dinners, but this Creamy Pesto Chicken Pasta Bake quickly became the weeknight hero. It combines tender chicken, bright basil pesto, and a silky cream sauce baked under golden cheese — the kind of meal that feels special but is easy enough for a busy evening. It’s comfort food with fresh Italian flavors, and it reheats beautifully for lunches. If you enjoy creamy, crowd-pleasing bakes, you might also like this creamy buffalo chicken dip with cottage cheese that uses the same idea of creamy, savory layers.

Why you’ll love this dish

This bake hits a lot of marks: it’s quick to assemble, feeds a family, and uses pantry-friendly ingredients. The pesto gives an herbal punch that cuts through the richness of the cream and cheeses, so the dish never tastes heavy. Make it for a busy weeknight when you want something that feels like Sunday dinner, or double the batch for potlucks and packed lunches. Kid-friendly, easy to adapt (swap the pasta shape or dairy), and attractive on the table — that’s why people keep making this again and again.

The cooking process explained

Before you cook, here’s the simple flow so you know what to expect:

• Boil pasta until just al dente and drain.
• Sauté garlic and bite-sized chicken until browned and cooked through.
• Wilt spinach into the pan.
• Combine pasta, pesto, cream, milk and half the cheeses into the skillet.
• Transfer to a baking dish, top with remaining cheeses and bake until bubbly and golden.

This overview helps you pace the prep: pasta and stove work happen first, then the oven finishes the job.

What you’ll need

• 2 medium boneless skinless Chicken breasts (cut into bite-sized pieces)
• 3 1/2 oz Baby spinach (about a handful; can use frozen, squeezed dry)
• 2 cloves Garlic (minced)
• 1/2 cup Basil pesto (store-bought or homemade — homemade will be brighter)
• 10 1/2 oz Penne or rigatoni pasta (short tubular pasta holds sauce well)
• Salt and freshly ground black pepper
• 1 tbsp Olive oil
• 1 tbsp Unsalted butter
• 7/8 cup Heavy cream
• 1 cup Mozzarella cheese (shredded)
• 1 cup Grated Parmesan
• 1/2 cup Whole milk

Notes and swaps: use half-and-half instead of heavy cream + milk for a lighter sauce, or swap mozzarella for fontina for a nuttier melt. For a lighter protein option, use turkey breast. If you’re experimenting with dairy swaps, check out a recipe for cottage cheese pasta to see how cottage cheese can add creaminess with less fat.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Add penne or rigatoni and cook according to package directions until al dente. Drain and set aside.
3. Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30–45 seconds.
4. Season the bite-sized chicken pieces with salt and pepper. Add them to the skillet and cook, stirring occasionally, until browned and fully cooked through (internal temperature should reach 165°F / 74°C) — about 6–8 minutes depending on size.
5. Stir in the baby spinach and cook just until wilted, 1–2 minutes.
6. Add the cooked pasta back to the skillet. Pour in the basil pesto, heavy cream, whole milk, and half of the mozzarella and Parmesan. Stir until everything is evenly coated and the sauce is smooth. Taste and adjust salt and pepper.
7. Transfer the mixture to a lightly greased baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
8. Bake for about 25–30 minutes, or until the cheese is bubbly and golden and the sauce is set at the edges.
9. Remove from the oven and let cool slightly for 5 minutes before serving so the sauce thickens a bit.

Best ways to enjoy it

Scoop generous portions onto warm plates and garnish with fresh basil leaves or a drizzle of extra virgin olive oil. Serve alongside a crisp green salad or a simple Caesar to cut the richness. For texture contrast, add a side of garlic-roasted green beans or a tray of roasted cherry tomatoes. Leftovers taste great with a squeeze of lemon to brighten the dish before reheating.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of baking. The casserole keeps for 3–4 days in the fridge. To reheat, bake at 350°F (175°C) covered with foil for 15–20 minutes, or microwave single portions on medium power until hot throughout. To freeze: cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Always reheat until the center reaches 165°F (74°C) for food safety.

Pro chef tips

• Don’t overcook the pasta at the boiling stage — aim for al dente since it will finish cooking in the oven.
• Browning the chicken well adds flavor through caramelization; don’t crowd the pan.
• Use freshly grated Parmesan for better melting and flavor than pre-grated.
• If your pesto is salty, reduce added salt until after you’ve stirred everything together and tasted.
• For a creamier texture, reserve 1/4 cup of the pasta cooking water and add it to the sauce if it seems too thick before baking.

Creative twists

• Add roasted mushrooms and sun-dried tomatoes for a heartier, umami-forward bake.
• Swap half the chicken for cooked shrimp in the last 5 minutes of stovetop cooking for a surf-and-turf variation.
• Make it vegetarian by replacing chicken with roasted cauliflower or a can of drained white beans.
• For a crunchy finish, sprinkle panko mixed with a little olive oil on top before baking.
• To reduce calories, substitute part of the cream with plain Greek yogurt (stir in off heat to avoid curdling).

Common questions

Q: How long does the whole recipe take?
A: Active prep and stovetop time is about 25–30 minutes; baking adds 25–30 minutes, so plan for roughly 50–60 minutes total.

Q: Can I use rotisserie chicken instead of cooking breasts?
A: Yes — shredded rotisserie chicken works well and shortens cook time. Add it in step 6 just to warm through before baking.

Q: Is this safe to reheat more than once?
A: For safety and quality, reheat only the portion you plan to eat. Repeated cooling and reheating increases food-safety risk and degrades texture.

Q: Can I make this ahead?
A: Assemble it, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to baking time if it goes into the oven cold.

Q: What temperature should chicken reach?
A: Chicken should reach an internal temperature of 165°F (74°C) to be considered safe to eat.

Conclusion

If you want the original inspiration or a reference version of this dish, check out Creamy Pesto Chicken Pasta Bake | Bad Batch Baking for a closely related take and more photos.

Creamy Pesto Chicken Pasta Bake

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• Author: amir_hassan
• Total Time: 55 minutes
• Yield: 4 servings
• Diet: Gluten-Free (if using gluten-free pasta)

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Description

A comforting one-pan pasta bake with tender chicken, bright basil pesto, and a creamy sauce, topped with golden cheese.

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Ingredients

• 2 medium boneless skinless Chicken breasts (cut into bite-sized pieces)
• 3 1/2 oz Baby spinach (about a handful; can use frozen, squeezed dry)
• 2 cloves Garlic (minced)
• 1/2 cup Basil pesto
• 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 (shredded)
• 1 cup Grated Parmesan
• 1/2 cup Whole milk

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Add the penne or rigatoni and cook according to package directions until al dente. Drain and set aside.
3. Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30–45 seconds.
4. Season the chicken pieces with salt and pepper. Add them to the skillet and cook, stirring occasionally, for about 6–8 minutes until browned and fully cooked through.
5. Stir in the baby spinach and cook just until wilted, 1–2 minutes.
6. Add the cooked pasta back to the skillet. Pour in the basil pesto, heavy cream, whole milk, and half of the mozzarella and Parmesan. Stir until everything is evenly coated and the sauce is smooth. Taste and adjust seasoning.
7. Transfer the mixture to a lightly greased baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
8. Bake for about 25–30 minutes, or until the cheese is bubbly and golden and the sauce is set at the edges.
9. Remove from the oven and let cool slightly for 5 minutes before serving.

Notes

You can use half-and-half instead of heavy cream + milk for a lighter sauce. For lighter protein, use turkey breast. Experiment with dairy swaps if needed.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian