Description
How to make a comforting creamy pesto chicken pasta bake with tender chicken, vibrant pesto, and gooey cheese that your whole family will adore.
Ingredients
- Main Components:
- 1 pound penne pasta
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup (8 oz) prepared basil pesto
- 1.5 cups heavy cream
- 2 cups shredded mozzarella cheese
- 1 cup chicken broth
- Flavor Builders:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 0.5 cup grated Parmesan cheese
- Seasonings:
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- Finishing Touches:
- 0.25 cup fresh basil leaves, chopped
Instructions
- 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!
Notes
Rest the pasta bake for 5 minutes after baking to prevent it from becoming runny and falling apart when served.
Store leftover pasta bake in an airtight container in the refrigerator for up to 3-4 days; refrigerate promptly.
Feel free to swap penne for rotini or ziti, and mozzarella for cheddar or provolone for varied flavors.
Serve warm, garnished with fresh basil. Pair with a light side salad or crusty garlic bread to complement its richness.
Prepare the sauce and cook chicken a day in advance; store separately, then assemble and bake just before serving.
**Allergy Information:** Dairy, Gluten, Tree Nuts