Description
Creamy pesto chicken pasta bake is a hearty, flavorful casserole made with tender pasta, juicy chicken, and a rich pesto-infused cream sauce. Baked with melty cheese until golden and bubbly, it’s a satisfying one-dish meal perfect for family dinners or meal prep.
Ingredients
- 12 oz cooked pasta (penne, rotini, or fusilli)
- 2 cups cooked chicken (shredded or diced)
- 1/2 cup pesto (jarred or homemade)
- 4 oz cream cheese (or 1/2 cup heavy cream)
- 1/2 cup milk
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tbsp olive oil or butter
- Salt and black pepper to taste
- Optional: 1 cup cherry tomatoes, 1 cup baby spinach, or 1/4 cup sun-dried tomatoes (chopped)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook pasta until al dente, drain, and set aside.
- In a skillet, heat olive oil or butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Stir in cream cheese and milk, cooking until the mixture is smooth and creamy. Add pesto, salt, pepper, and half of the Parmesan cheese.
- In a large bowl, mix the pasta, chicken, optional add-ins, and sauce until well combined.
- Transfer the mixture to the prepared baking dish. Top with mozzarella and remaining Parmesan.
- Bake for 20–25 minutes, until bubbly and golden on top.
- Let it rest for a few minutes before serving.
Notes
- Use gluten-free pasta and check the pesto label for a gluten-free option if needed.
- To lighten the dish, use reduced-fat cream cheese or plain Greek yogurt in the sauce.
- This recipe works well with turkey, sausage, or vegetarian alternatives like roasted veggies.
- To make ahead, assemble the bake, cover, and refrigerate for up to 24 hours before baking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
