Pesto Chicken Pasta Bake (Printable)
A comforting baked pasta dish featuring tender chicken, flavorful pesto, and gooey melted cheese.
# Ingredient List:
→ Pasta & Chicken
01 - 10 oz penne or rigatoni
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
07 - 2/3 cup heavy cream
08 - 2 cloves garlic, minced
09 - 1/2 cup sun-dried tomatoes, chopped
→ Cheese & Garnish
10 - 1 cup shredded mozzarella
11 - 1/3 cup grated Parmesan cheese
12 - Fresh basil leaves
# How to Make:
01 - Preheat oven to 400°F. Lightly grease a large baking dish.
02 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and sauté for 5-6 minutes until golden and cooked through.
04 - In a large bowl, combine cooked pasta, chicken, pesto, heavy cream, minced garlic, and sun-dried tomatoes. Mix until evenly coated.
05 - Transfer mixture to the baking dish. Top with mozzarella and Parmesan cheese.
06 - Bake in the preheated oven for 20 minutes or until bubbly and golden on top.
07 - Let rest for 5 minutes before serving. Garnish with fresh basil, if desired.
# Helpful Tips:
01 -
- The heavy cream tames the garlic and basil into a velvety, rich coating that clings to every bite.
- It is a total crowd pleaser that looks impressive but requires almost zero active cooking time.
02 -
- Salt your pasta water aggressively because the pasta itself is the only seasoning for the interior of the dish.
- Do not overcook the chicken during the sauté phase since it will continue to cook in the oven.
03 -
- For a crunchy topping mix breadcrumbs with a little parmesan and olive oil before sprinkling over the cheese.
- Stir a spoonful of the pasta cooking water into the sauce if it seems too thick before baking.