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Creamy Pesto Chicken Pasta Bake: Easy Weeknight Dinner Recipe

This creamy pesto chicken pasta bake combines tender chicken, al dente pasta, and vibrant basil pesto in one delicious casserole that comes together in under 45 minutes. The dish features a creamy pesto sauce that coats every piece of pasta, while melted cheese creates a perfect golden crust, making it an ideal family-friendly weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz penne pasta (or your favorite short pasta)
  • 2 cups cooked chicken breast, cubed
  • 1 cup basil pesto (homemade or store-bought)
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Method
 

Instructions
  1. Cook the pasta: Bring a large pot of salted water to boil. Cook the penne according to package directions until al dente. Drain well and return to the pot.
  2. Prepare the creamy pesto sauce: In a medium bowl, combine the basil pesto, heavy cream, minced garlic, and half of the mozzarella cheese. Mix until well combined.
  3. Combine everything: Add the cooked chicken, cherry tomatoes, and creamy pesto sauce to the pasta. Stir gently to coat everything evenly. Season with salt and pepper to taste.
  4. Assemble and bake: Transfer the mixture to a greased 9x13 inch baking dish. Top with remaining mozzarella and all the Parmesan cheese. Bake at 375°F (190°C) for 20-25 minutes, until bubbly and golden brown.
  5. Serve and enjoy: Let the bake rest for 5 minutes before serving. Garnish with fresh basil leaves.

Notes

Make ahead option: Assemble the casserole up to a day in advance. Cover and refrigerate, then add an extra 5-10 minutes to baking time. For extra creamy texture, stir in ¼ cup of cream cheese along with the pesto sauce.