I grew up on gooey, cheesy bakes that spooned straight from the oven onto plates and into waiting mouths. This creamy pesto chicken pasta bake is one of those comfort-forward dishes: tender chicken, al dente pasta, bright basil pesto, and a lush cream-cheese sauce all browned under a cheesy top. It’s the kind of recipe I turn to when I want a reliable weeknight supper that also impresses guests. If you love rich, skillet-to-oven pasta dishes, you might also enjoy a tangy twist like buffalo chicken dip with cottage cheese for game days or potlucks.
Why you’ll love this dish
This bake hits a lot of home-cook sweet spots. It’s quick to assemble, uses pantry-friendly ingredients, and feeds a crowd without fuss. The pesto gives an herbal lift so the dish never tastes heavy, and the combination of mozzarella and Parmesan creates that irresistible golden crust. It’s perfect for busy weeknights, easy Sunday dinners, and potlucks where you want comfort food that still feels a little elevated.
How this recipe comes together
- Poach or pan-sear chicken until cooked, then slice.
- Boil pasta until al dente and drain.
- Sauté garlic quickly in olive oil and butter to flavor the fat.
- Toss pasta, sliced chicken, baby spinach, pesto, cream, milk, and cheeses in a bowl until evenly coated.
- Transfer to a baking dish, top with remaining Parmesan, and bake until bubbly and golden.
This overview gives you the timeline: protein and pasta first, mix and assemble next, oven finish at the end for browning and melded flavors.
What you’ll need
- 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
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 7/8 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Notes/substitutions: swap penne for rigatoni for extra sauce pockets. Use a light cream or whole milk only if you prefer a less rich bake. For a lower-fat option, reduce heavy cream and increase milk, but the texture will be slightly less silky.
Step-by-step 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 skillet over medium heat, warm the olive oil and unsalted butter until the butter melts. Add the minced garlic and sauté for 30–45 seconds until fragrant.
- Season the chicken breasts with salt and freshly ground black pepper. Add them to the skillet and cook until browned and cooked through (about 6–8 minutes per side depending on thickness). Remove from the skillet and slice into pieces.
- In a large mixing bowl, combine the cooked pasta, sliced chicken, baby spinach, basil pesto, heavy cream, whole milk, shredded mozzarella, and half of the grated Parmesan. Stir until everything is evenly coated. Taste and adjust salt and pepper.
- Transfer the mixture to a greased baking dish and spread it evenly.
- Sprinkle the remaining Parmesan evenly over the top.
- Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbly and the center is heated through.
- Let the bake rest for a few minutes before serving so it firms up slightly and is easier to portion.
Best ways to enjoy it
Serve hearty spoonfuls straight from the dish. A crisp green salad with lemon vinaigrette cuts through the richness nicely, and roasted vegetables like asparagus or broccolini add color and a crunchy contrast. For a casual meal, offer warm crusty bread or garlic bread to scoop up sauce. If you want lighter sides, a simple cucumber and tomato salad keeps things fresh.
Storage and reheating tips
Refrigerate leftover pasta bake within two hours of cooking in an airtight container for up to 3–4 days. To reheat: place portions in a microwave-safe dish and heat until steaming, or rewarm in a 350°F (175°C) oven for 12–15 minutes covered with foil, removing the foil for the last 5 minutes to re-crisp the top. You can freeze the assembled (but unbaked) dish for up to 2 months—cover tightly with foil and thaw overnight in the fridge before baking as directed.
Food-safety note: always reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Helpful cooking tips
- Pat chicken dry and season well before cooking to get a good sear and better flavor.
- Don’t overcook pasta in the boiling step; it should be slightly undercooked (al dente) because it will finish in the oven and absorb sauce.
- If your pesto is very salty, reduce added salt in the sauce mix and adjust after tossing everything together.
- To speed things up, use pre-cooked rotisserie-style chicken (remove skin and shred) instead of pan-searing breasts. This is a great shortcut without sacrificing flavor.
- For an extra creamy texture, stir in a spoonful of cream cheese when mixing the sauce. For other creamy pasta inspiration try this cottage cheese pasta technique that swaps dairy profiles for a lighter texture.
Creative twists
- Vegetarian: replace chicken with roasted cauliflower florets or sautéed mushrooms and add a handful of toasted pine nuts.
- Gluten-free: use your favorite gluten-free pasta; shake off excess water before mixing so the bake isn’t watery.
- Lighter version: reduce heavy cream to 1/2 cup and increase milk; use part-skim mozzarella.
- Extra herbaceous: fold fresh basil ribbons into the mix just before baking for a brighter basil hit.
- Crunchy topping: mix panko with a little olive oil and sprinkle over the cheese before baking for textural contrast.
Helpful answers
Q: How long does this take to make from start to finish?
A: Plan about 45–55 minutes total: 10–15 minutes for prep (pasta boiling and chicken cooking), 10 minutes assembly, and 25–30 minutes baking.
Q: Can I use pre-cooked chicken?
A: Yes. Chop or shred pre-cooked chicken and fold it in at step 5. Reduce oven time slightly if the dish is fully heated through sooner.
Q: Is this dish freezer-friendly?
A: Yes. Freeze the assembled but unbaked dish for up to 2 months. Thaw overnight in the fridge and bake until heated through and bubbly.
Q: Any tips for preventing a watery bake?
A: Make sure pasta is well-drained and slightly undercooked. If your pesto or cream is watery, reduce the milk a bit. Let the dish rest after baking to allow excess liquid to absorb.
Q: Can I make this ahead for a dinner party?
A: Assemble the dish up to a day ahead, cover, and refrigerate. Add the final Parmesan just before baking and allow extra oven time if very cold.
Conclusion
For a reliable, crowd-pleasing dinner that balances rich creaminess with bright basil flavor, this creamy pesto chicken pasta bake is a go-to. If you want to compare versions or see another take on the same concept, this write-up on Creamy Pesto Chicken Pasta Bake | Bad Batch Baking is a helpful external reference.
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Creamy Pesto Chicken Pasta Bake
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A rich and creamy pasta bake featuring tender chicken, al dente pasta, and a vibrant basil pesto, topped with a cheesy crust.
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
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 7/8 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
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 skillet over medium heat, warm the olive oil and unsalted butter until the butter melts. Add the minced garlic and sauté for 30–45 seconds until fragrant.
- Season the chicken breasts with salt and freshly ground black pepper. Add them to the skillet and cook until browned and cooked through (about 6–8 minutes per side). Remove from the skillet and slice into pieces.
- In a large mixing bowl, combine the cooked pasta, sliced chicken, baby spinach, basil pesto, heavy cream, whole milk, shredded mozzarella, and half of the grated Parmesan. Stir until everything is evenly coated. Taste and adjust salt and pepper.
- Transfer the mixture to a greased baking dish and spread it evenly.
- Sprinkle the remaining Parmesan evenly over the top.
- Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbly and the center is heated through.
- Let the bake rest for a few minutes before serving.
Notes
Swap penne for rigatoni for extra sauce pockets. Use a light cream or whole milk for a less rich bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian