Creamy Pesto Chicken Pasta Bake
A comforting, cheesy pasta bake with shredded chicken and a rich, creamy pesto sauce. Perfect for weeknight dinners or meal prep!
Ingredients
- 1 lb penne pasta
- 2 cups cooked, shredded chicken rotisserie chicken works great
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.75 cup basil pesto store-bought or homemade
- 0.5 cup grated Parmesan cheese plus more for topping
- 2 cups shredded mozzarella cheese
- salt and black pepper
- 0.5 tsp red pepper flakes optional, for a little heat
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Step 2: Cook the pasta according to package directions, but for 2 minutes less than recommended. Drain and set aside.
- Step 3: Heat olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Step 4: Pour in chicken broth and heavy cream. Bring to a gentle simmer. Stir in pesto and 1/2 cup Parmesan. Season with salt, black pepper, and red pepper flakes if using. Simmer 2-3 minutes until slightly thickened.
- Step 5: Remove from heat. Add drained pasta and shredded chicken, stirring until coated.
- Step 6: Pour the mixture into the prepared baking dish and spread evenly. Top with mozzarella and extra Parmesan.
- Step 7: Bake 15-20 minutes until cheese is melted and bubbly. Optional: broil 1-2 minutes for a golden top.
- Step 8: Let cool a few minutes before serving.
Notes
Add vegetables like spinach, sun-dried tomatoes, or roasted red peppers with the pasta and chicken. This dish is ideal for meal prep and can be refrigerated up to 24 hours before baking; add 5-10 minutes if baking straight from the fridge.
