Pesto Chicken Pasta Bake (Printable)
Baked penne with chicken, basil pesto cream sauce, and melted mozzarella—ready in 50 minutes.
# What You’ll Need:
→ Pasta
01 - 10 oz penne or rigatoni
→ Chicken
02 - 2 medium boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Sauce & Flavorings
06 - 1/2 cup basil pesto (homemade or store-bought)
07 - 2/3 cup heavy cream
08 - 2 cloves garlic, minced
09 - 1/2 cup sun-dried tomatoes, chopped
→ Cheese
10 - 1 cup shredded mozzarella
11 - 1/3 cup grated Parmesan cheese
→ Garnish
12 - Fresh basil leaves
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a large baking dish with oil or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook pasta until just al dente, then drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper, then sauté for 5 to 6 minutes until golden brown and cooked through. Remove from heat.
04 - In a large mixing bowl, toss together the cooked pasta, seared chicken, basil pesto, heavy cream, minced garlic, and chopped sun-dried tomatoes until evenly coated.
05 - Transfer the pasta mixture to the prepared baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
06 - Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden on top.
07 - Remove from the oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving.
# Expert Tips:
01 -
- The cream and pesto create an incredibly silky sauce that clings to every piece of pasta
- Everything happens in one dish, making cleanup almost nonexistent
- It reheats beautifully for lunch the next day, sometimes tasting even better
02 -
- Do not overcook the pasta initially because it will become mushy after baking
- The sauce will look too thick before baking but the cream releases moisture as it heats
- Letting the dish rest is crucial or you will end up with a runny, less satisfying texture
03 -
- Add a handful of breadcrumbs mixed with a little olive oil on top for extra crunch
- Use freshly grated Parmesan instead of pre-grated for better melting and flavor