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Creamy Pesto Chicken Pasta Bake

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 10 oz pasta (penne or rigatoni)
  • 2 cups cooked chicken (shredded)
  • ½ cup basil pesto
  • 1 cup heavy cream
  • 1 cup mozzarella (shredded)
  • ½ cup Parmesan (grated)
  • 2 cloves garlic (minced)
  • Spinach, cherry tomatoes, red pepper flakes (Optional)

Method
 

  1. Step 1: Cook the Pasta
    Boil pasta until just shy of done—about 1–2 minutes less than package instructions.
    Why? Because it finishes cooking in the oven, and nobody wants mushy pasta.
  2. Step 2: Prep the Chicken
    If using rotisserie chicken, shred or chop it.
    If cooking fresh:
    Sauté diced chicken for 6–8 minutes
    Cook until internal temp hits 165°F
    Season lightly—salt, pepper, maybe a pinch of garlic powder.
  3. Step 3: Make the Creamy Pesto Sauce
    In a pan, gently heat:
    Cream
    Pesto
    Garlic
    Parmesan
    Stir until smooth and slightly thickened.
    Important tip: Keep heat medium-low. High heat can make the sauce split—and yeah, that’s frustrating.
  4. Step 4: Bring Everything Together
    Mix:
    Cooked pasta
    Chicken
    Sauce
    Half the mozzarella
    If it looks a little thick, add a splash of pasta water. That’s your secret weapon.
  5. Step 5: Bake to Perfection
    Transfer to a baking dish (9x13 works well).
    Top with remaining cheese.
    Bake at 375°F for 20–25 minutes
    Optional: Broil 2–3 minutes for that golden finish
    You’ll know it’s ready when:
    The edges bubble
    The top turns lightly golden
    The smell fills your kitchen (hard to miss)