Ingredients for Creamy Pesto Chicken Pasta Bake

• 1 pound penne pasta: The essential foundation for this comforting pasta bake. Penne’s ridges perfectly capture the creamy pesto sauce. Cook al dente.
• 1.5 pounds boneless, skinless chicken breasts: Our tender protein star. Chicken breasts absorb flavors beautifully, remaining juicy. Slice evenly for best results.
• 1 cup (8 oz) prepared basil pesto: The vibrant, aromatic heart of our creamy pesto chicken pasta bake. A good quality brand is essential.
• 1.5 cups heavy cream: Creates the luxurious, velvety creaminess that defines this dish. Don’t substitute; full-fat heavy cream is key for richness.
• 2 cups shredded mozzarella cheese: Provides that irresistible, gooey, melty top. Freshly shredded mozzarella melts smoother. Shred your own for best results.
• 1 cup chicken broth: Adds depth and helps create a silky, cohesive sauce. Use low-sodium broth for better control of the overall saltiness.
• 1 tablespoon olive oil: Essential for sautéing aromatics and browning the chicken. Extra virgin olive oil adds a lovely subtle flavor.
• 1 small yellow onion, diced: Builds a crucial aromatic base for rich flavor development. Sauté until translucent for sweetness, not browned.
• 3 cloves garlic, minced: Infuses the sauce with pungent, savory depth. Freshly minced garlic delivers the most robust flavor and aroma.
• 0.5 cup grated Parmesan cheese: Adds a salty, umami kick to the creamy sauce. Use freshly grated Parmesan for superior flavor and texture.
• 1 teaspoon salt: Balances and enhances all the flavors in the dish. Adjust to taste, especially if using salted broth or pesto.
• 0.5 teaspoon black pepper: Adds a subtle warmth and peppery bite. Freshly ground black pepper offers the best aroma and taste.
• 1 teaspoon Italian seasoning: A convenient blend of herbs to deepen the Italian-American flavor profile. It truly brings all the elements together.
• 0.25 cup fresh basil leaves, chopped: A bright, fragrant garnish that elevates the dish with fresh herbaceousness. Add right before serving for best impact.

How to Make Creamy Pesto Chicken Pasta Bake

Prep & Boil:

Bring a large pot of salted water to boil. Cook penne pasta according to package directions until al dente, then drain. While pasta cooks, dice onion, mince garlic, and cut chicken into bite-sized pieces.

Sauté Chicken:

Heat olive oil in a large skillet over medium heat. Add diced onion, cooking until softened, about 3-4 minutes. Stir in minced garlic for one minute until fragrant. Add chicken, salt, pepper, and Italian seasoning. Cook until browned.

Make Sauce:

Pour chicken broth and heavy cream into the skillet, bringing to a gentle simmer. Stir in the prepared basil pesto and half of the Parmesan cheese. Gently emulsify the sauce until smooth and heated through.

Combine & Layer:

Preheat oven to 375°F (190°C). In a large baking dish, combine the cooked penne pasta with the chicken and creamy pesto sauce. Stir gently to coat everything evenly. This forms the base of your Creamy Pesto Chicken Pasta Bake.

Bake Dish:

Sprinkle the shredded mozzarella cheese and the remaining Parmesan cheese evenly over the pasta mixture. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Finish & Serve:

Remove the Creamy Pesto Chicken Pasta Bake from the oven. Let it rest for 5 minutes before serving. Garnish generously with fresh chopped basil leaves. Enjoy this comforting family favorite!

How to Store Creamy Pesto Chicken Pasta Bake

To store leftover Creamy Pesto Chicken Pasta Bake, transfer it to an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. If left out too long, the dairy can spoil quickly, leading to an unpleasant taste – don’t do what I did and leave it on the counter overnight! Discard if it smells sour or looks discolored.

For make-ahead convenience, you can prepare the sauce and cook the chicken a day in advance, storing them separately in the fridge. Assemble and bake the dish just before serving for the best texture. When reheating, cover with foil to prevent drying out.

What to Serve with Creamy Pesto Chicken Pasta Bake

Serve this comforting Creamy Pesto Chicken Pasta Bake warm, straight from the oven. For a beautiful presentation, garnish with extra fresh basil. It’s perfect on its own, but you can also pair it with a simple side salad or some crusty garlic bread. Enjoy with a glass of crisp white wine or sparkling water for a complete meal.

My personal favorite way to serve this is alongside a light, peppery arugula salad with a lemon vinaigrette. The brightness of the salad beautifully cuts through the richness of the bake, making each bite even more satisfying.

Frequently Asked Questions

→ Can I use different pasta shapes or cheeses in this Creamy Pesto Chicken Pasta Bake?

Yes, absolutely! While penne holds the sauce well, rotini or ziti work too. For cheese, cheddar or provolone can replace mozzarella for a different flavor profile. Just ensure the cheese melts well for that gooey finish.

→ How do I make this Creamy Pesto Chicken Pasta Bake ahead or freeze it for later?

You can prep the sauce and chicken a day in advance, storing separately. Assemble and bake just before serving for best texture. Freezing the baked dish isn’t ideal due to cream separating, but leftovers refrigerate well for 3-4 days.

→ How do I prevent dry chicken or mushy pasta in my Creamy Pesto Chicken Pasta Bake?

Cook pasta only until al dente, as it will continue cooking in the oven, trust me. For chicken, sear until just browned, it will finish cooking in the sauce. Overcooking either leads to an unpleasant texture.

→ Can I make this Creamy Pesto Chicken Pasta Bake gluten-free for dietary needs?

Yes, easily! Simply substitute regular penne pasta with your favorite gluten-free pasta option. Ensure your prepared basil pesto is also certified gluten-free, as some brands may contain hidden ingredients. The rest of the recipe is naturally gluten-free.

→ How long can I store leftover Creamy Pesto Chicken Pasta Bake in the refrigerator?

You can store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently, covered with foil, to prevent drying out. I once left it out overnight, and it definitely spoiled, so refrigerate promptly!