There’s nothing quite like a warm, cheesy pasta bake to bring comfort to the table. When you add creamy pesto, tender shredded chicken, and a golden, bubbly cheese topping, you get a dish that’s impossible to resist. That’s why this Creamy Pesto Chicken Pasta Bake is a must-try. Inspired by Chef Maniac, this recipe is simple, flavorful, and perfect for busy weeknights or when you’re craving something indulgent.
Why This Recipe Works
I love pasta bakes because they’re easy to make, but this one stands out for a few reasons:
- Pesto and cream = flavor heaven – The basil-packed pesto adds freshness, while the heavy cream makes it rich and velvety.
- Cheese-loaded goodness – A blend of mozzarella and Parmesan creates that perfectly melty, golden topping.
- A great use for leftover chicken – Whether it’s rotisserie chicken or cooked chicken breast, this dish makes the most of what you already have.
- Bakes to perfection in just 20 minutes – All the flavor of a slow-cooked dish without the wait.
Ingredients You’ll Need
(Serves 6 | Prep Time: 10 mins | Cook Time: 25 mins)
- 1 lb pasta (penne or rotini work best)
- 2 cups cooked, shredded chicken
- 1 cup pesto sauce
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
Step-by-Step Instructions
1. Preheat the Oven
I preheat my oven to 375°F (190°C) so it’s ready when the pasta goes in.
2. Cook the Pasta
While the oven heats, I cook the pasta according to package instructions, making sure to keep it slightly al dente since it will continue cooking in the oven. Once done, I drain it and set it aside.
3. Mix the Creamy Pesto Sauce
In a large mixing bowl, I combine:
- Shredded chicken
- Pesto sauce
- Heavy cream
- Garlic powder
- Italian seasoning
- Salt and pepper
I stir everything together, then toss in the cooked pasta, making sure it’s well coated with the creamy pesto mixture.
4. Assemble the Pasta Bake
I transfer the pesto pasta mixture into a greased baking dish and spread it out evenly. Then, I sprinkle the shredded mozzarella and Parmesan cheese on top to create that irresistible cheesy crust.
5. Bake Until Golden & Bubbly
I bake for 20-25 minutes, until the cheese is melted, bubbly, and slightly golden on top.
6. Serve & Enjoy
After pulling it out of the oven, I let the pasta bake rest for 5 minutes before serving. For an extra touch, I garnish with fresh basil leaves or a sprinkle of red pepper flakes for a little heat.
Pro Tips for the Best Pesto Chicken Pasta Bake
- Use high-quality pesto – A good, fresh pesto (or homemade) makes a big difference in flavor.
- For extra cheesiness, mix some mozzarella into the pasta before baking.
- Want a crispy top? Broil the dish for the last 2-3 minutes for an extra golden finish.
- Make it ahead of time – Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours before baking.
- Swap the protein – Try shrimp, Italian sausage, or even roasted veggies for a different twist.
What to Serve with This Pasta Bake
This dish is satisfying on its own, but if you want to round out your meal, I love pairing it with:
- A simple side salad with balsamic vinaigrette
- Garlic bread to scoop up all that creamy pesto goodness
- Roasted vegetables like zucchini, asparagus, or cherry tomatoes
FAQs (From My Kitchen to Yours)
Q: Can I use a different type of pasta?
A: Absolutely! Short pastas like fusilli, rigatoni, or farfalle work just as well.
Q: Can I make this dish lighter?
A: Yes! Swap the heavy cream for half-and-half or Greek yogurt for a lighter version.
Q: Can I freeze leftovers?
A: Definitely! Store leftovers in an airtight container and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warm.
Why You Need to Make This Pasta Bake Tonight
If you’re looking for a quick, easy, and insanely delicious dinner, this Creamy Pesto Chicken Pasta Bake is the answer. It’s loaded with cheesy, creamy, herby flavors that make every bite irresistible. Whether you’re feeding a family or meal-prepping for the week, this dish is guaranteed to become a favorite.
For more delicious recipes, check out Chef Maniac. If you try this recipe, let me know how you make it your own—I’d love to hear your favorite twists and additions!
Easy Weeknight Dinner: Creamy Pesto Chicken Pasta Bake in Under 30 Minutes
Ingredients
- 1 lb pasta (penne or rotini)
- 1 cup pesto sauce
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 2 cups cooked shredded chicken
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
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 large bowl, combine the cooked pasta, pesto sauce, heavy cream, shredded chicken, salt, and pepper. Mix until well combined.
- Transfer the pasta mixture to a greased baking dish.
- Top with shredded mozzarella cheese and grated Parmesan cheese.
- Drizzle with olive oil.
- Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
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