As I tossed the cooked penne pasta into a creamy embrace of basil pesto and cheese, a wave of nostalgia washed over me. It reminded me of cozy family dinners where laughter and stories flowed as freely as the sauce. This Creamy Pesto Chicken Pasta Bake has become one of my go-to meals, not just for its luscious flavors but also for its effortless preparation. With just a handful of fresh ingredients and minimal fuss, you can serve up a crowd-pleasing dish that warms hearts and fills bellies. Plus, it’s perfect for leftovers, making it a smart choice for busy weeknights. Are you ready to dive into this comforting classic that’s sure to steal the spotlight at your next gathering?
Why is Creamy Pesto Chicken Pasta Bake a Must-Try?
Unforgettable Flavor: The rich, creamy texture combined with the bold basil pesto and melty cheese creates a taste that lingers long after the last bite.
Effortless Preparation: With just a few simple steps, you’ll have a hearty meal ready to impress. It's perfect for busy weeknights when you crave something special without the hassle.
Crowd-Pleasing Delight: This dish serves up to 8, making it ideal for family gatherings or casual get-togethers. Your friends and family will be asking for seconds!
Versatile Ingredients: Feel free to swap in seasonal veggies or your favorite protein for a personalized twist. Need a vegan version? Check out my tips on substituting cream for a plant-based option.
Creamy Pesto Chicken Pasta Bake Ingredients
For the Pasta
• Penne Pasta – 12 ounces; this tubular pasta holds the creamy sauce perfectly, ensuring every bite is satisfying.
For the Chicken
• Diced Chicken – 1 pound; feel free to use rotisserie chicken for a quicker option!
• Olive Oil – 2 tablespoons; this adds flavor and helps to cook the chicken to a golden brown.
• Salt – 1 teaspoon; enhances the overall flavor of the dish.
• Pepper – 1 teaspoon; adds a subtle kick to the chicken.
For the Vegetables
• Fresh Spinach – 3 cups; a nutritious addition that wilts beautifully into the dish.
For the Creamy Sauce
• Basil Pesto – 1 cup; is essential for that comforting and aromatic flavor in your Creamy Pesto Chicken Pasta Bake.
• Heavy Cream – 1 cup; ensures a rich and velvety consistency.
For the Cheesy Topping
• Mozzarella Cheese – 1½ cups; melts wonderfully on top, creating a bubbly layer of goodness.
• Grated Parmesan Cheese – ½ cup; adds a sharp flavor that complements the creaminess.
Optional Spice
• Red Pepper Flakes – ½ teaspoon; use this if you enjoy a bit of heat in your dish!
Step‑by‑Step Instructions for Creamy Pesto Chicken Pasta Bake
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a rolling boil over high heat. Add 12 ounces of penne pasta and cook according to the package instructions until al dente, which will take about 11 minutes. Once cooked, drain the pasta and set it aside in a large bowl, allowing it to cool slightly while you prepare the other ingredients.
Step 2: Sauté the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 pound of diced chicken, seasoning it with 1 teaspoon of salt and 1 teaspoon of pepper. Cook for about 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Step 3: Wilt the Spinach
Using the same skillet, add 3 cups of fresh spinach and sauté on medium heat for 2–3 minutes, just until wilted. You'll know it's ready when the spinach is bright green and reduced in volume. Make sure to stir occasionally to ensure even cooking, then remove the skillet from heat and let it cool slightly before combining with other ingredients.
Step 4: Combine the Sauce
In a large mixing bowl, whisk together 1 cup of basil pesto and 1 cup of heavy cream until well combined. This creamy mixture is the star of your Creamy Pesto Chicken Pasta Bake, adding rich flavor and a velvety texture. Once mixed, stir in the cooked chicken, wilted spinach, and the drained penne pasta until everything is well coated.
Step 5: Preheat the Oven
Preheat your oven to 350°F (175°C) while you prepare your baking dish. Grease a 9x13 inch baking dish with a bit of olive oil or cooking spray to prevent sticking. Once your oven is preheated, neatly transfer the pasta mixture into the greased dish, spreading it out evenly with a spatula.
Step 6: Add the Cheesy Topping
Sprinkle 1 cup of shredded mozzarella cheese over the pasta mixture, ensuring it's evenly distributed for that perfect melty topping. Then add ½ cup of grated Parmesan cheese to enhance the flavors. If you enjoy a little heat, feel free to scatter ½ teaspoon of red pepper flakes on top before baking.
Step 7: Bake to Perfection
Bake your Creamy Pesto Chicken Pasta Bake in the preheated oven for 20–25 minutes. You'll know it's ready when the cheese is bubbly and golden, creating a mouthwatering crust. Keep an eye on it as it bakes to achieve that beautiful, bubbling top.
Step 8: Serve and Garnish
Once baked, carefully remove the dish from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves for a pop of color and added flavor. This comforting dish is perfect for sharing, so gather your loved ones around and enjoy every creamy, cheesy bite!
How to Store and Freeze Creamy Pesto Chicken Pasta Bake
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheating in the microwave or the oven will help retain the creamy texture.
Freezer: This dish can be frozen before or after baking. Wrap tightly in plastic wrap and foil, or use a freezer-safe container for up to 3 months.
Thawing: For best results, thaw overnight in the fridge before reheating. You can bake it straight from the freezer; just add an extra 10–15 minutes to the baking time.
Reheating: When reheating, sprinkle a little bit of water or extra cream on top to keep it moist, then cover and warm in the oven until heated through.
Creamy Pesto Chicken Pasta Bake Variations
Feel free to explore these delightful tweaks to make this dish your own!
- Dairy-Free: Replace heavy cream with coconut milk and use dairy-free cheese for a creamy, lactose-free version that still tastes amazing.
- Vegetable-Packed: Add zucchini, bell peppers, or cherry tomatoes for extra veggies. They’ll bring color and sweetness, making the dish even more vibrant!
- Spicy Twist: Incorporate diced jalapeños or a pinch of cayenne pepper for a kick. This added heat can elevate the flavors and keep things exciting.
- Whole Wheat Option: Substitute with whole wheat penne pasta for a healthier option that adds a nutty flavor and more fiber.
- Protein Variations: Swap the chicken for cooked Italian sausage or grilled shrimp. Each protein brings a unique flavor profile that completely transforms the dish.
- Nutty Pesto: For a richer flavor, blend in toasted pine nuts or walnuts with the basil pesto. This will add a delightful crunch and depth to your creamy sauce.
- Herb Infusion: Mix in fresh herbs like thyme or oregano to the sauce for an additional layer of flavor. They will infuse your bake with aromatic goodness.
- Creamy Vegan: Use cashew cream instead of heavy cream and load up on plant-based proteins like chickpeas for a wholesome vegan dish that satisfies.
With these easy variations, you’ll create a personalized, irresistible Creamy Pesto Chicken Pasta Bake that your family will love!
Make Ahead Options
These Creamy Pesto Chicken Pasta Bake is a fantastic option for busy weeknights when you want to save time without sacrificing flavor! You can prepare the entire dish up to 24 hours in advance. Simply complete Steps 1 through 6, then cover the baking dish tightly with plastic wrap and refrigerate. To maintain the quality, make sure the dish is well-sealed to prevent moisture loss. When you’re ready to bake, remove the wrap, allow it to sit at room temperature for 20 minutes, then proceed to bake at 350°F (175°C) for about 25-30 minutes. This way, you'll have a comforting, delicious meal ready with minimal effort right when you need it!
Expert Tips for Creamy Pesto Chicken Pasta Bake
-
Perfect Pasta Texture: Be sure to cook the penne pasta until al dente, as it will continue to cook while baking, preventing mushiness.
-
Season the Chicken: Don't skip seasoning the chicken with salt and pepper; it’s crucial to infuse flavor into your Creamy Pesto Chicken Pasta Bake.
-
Spinach Wilt Technique: Sauté the spinach just until it's wilted; overcooking can lead to a soggy texture in your dish.
-
Cheese Choices: Feel free to mix different types of cheese like fontina or gouda for a unique flavor twist. Just ensure to maintain the same melting qualities!
-
Bake Timing: Keep an eye on the bake time, as ovens vary. You want the cheese bubbly and golden, not burnt, so set a timer!
What to Serve with Creamy Pesto Chicken Pasta Bake
Looking to elevate your dinner experience? Pair it perfectly with these delightful accompaniments that will create a memorable meal.
-
Garlic Bread: This warm, buttery delight offers a crunchy counterpoint to the creamy pasta, perfect for wiping up every last bit of sauce.
-
Caesar Salad: Crisp romaine with a tangy dressing adds a refreshing burst, balancing the richness of the bake beautifully.
-
Roasted Vegetables: Seasoned seasonal veggies provide a colorful and nutritious side, adding a hint of caramelization that complements your dish.
-
Caprese Skewers: Cherry tomatoes, fresh mozzarella, and basil threaded on a stick deliver a bright, fresh flavor contrast, making for a fun starter.
-
Dry White Wine: A chilled glass of Sauvignon Blanc enhances the herbaceous notes of the pesto, allowing you to sip and savor.
-
Lemon Sorbet: Finish the meal with a light and refreshingly tart sorbet; a delightful cleanse for your palate after the rich pasta.
-
Steamed Asparagus: Cooked until tender, asparagus adds a pop of color and a satisfying crunch that works well with the creamy dish.
Each of these pairings harmonizes beautifully with your creamy pesto chicken pasta bake, ensuring your meal is nothing short of extraordinary!
Creamy Pesto Chicken Pasta Bake Recipe FAQs
What type of penne pasta should I use?
Absolutely use standard penne pasta for this dish! Whole wheat penne can also be a great option if you want a healthier twist. Just be mindful of the cooking time, as whole wheat pasta may take a bit longer to reach that perfect al dente texture.
How long can I store the Creamy Pesto Chicken Pasta Bake in the fridge?
You can enjoy your leftovers for up to 3 days! Make sure to store them in an airtight container to keep everything fresh. When you're ready to eat, just pop it into the microwave or reheat it in the oven for that delightful creamy texture.
Can I freeze the Creamy Pesto Chicken Pasta Bake?
Yes, indeed! You can freeze it before or after baking. To do so, wrap it tightly in plastic wrap and then cover it with aluminum foil to prevent freezer burn. It will last for up to 3 months in the freezer. Just be sure to label it with the date for easy reference!
What should I do if my chicken isn't cooking through?
If you find that the chicken isn’t cooked through after the 6–8 minutes, it might need a bit more time! Simply lower the heat to medium-low and cover the skillet to help the chicken steam a bit. Remember to cut a piece open to check for doneness—the juices should run clear, and there should be no pink in the center.
Are there any dietary considerations for the Creamy Pesto Chicken Pasta Bake?
Definitely! This dish can be modified to cater to various dietary needs. For those with dairy allergies, I recommend substituting the heavy cream with a non-dairy milk and nutritional yeast for added flavor. If you’re looking to keep it gluten-free, swap the penne pasta for a gluten-free alternative. Just make sure to check the ingredients if you're serving it to friends with dietary restrictions!
Can I make this dish vegetarian?
You can easily make a vegetarian version by omitting the chicken and adding more veggies! Try using mushrooms, zucchini, or bell peppers for added texture and flavor. I recommend sautéing them just like you do with the chicken to enhance their taste.
Creamy Pesto Chicken Pasta Bake You'll Crave Again and Again
Equipment
- Large pot
- large skillet
- Mixing bowl
- Baking dish
- spatula
Ingredients
For the Pasta
- 12 ounces Penne Pasta this tubular pasta holds the creamy sauce perfectly
For the Chicken
- 1 pound Diced Chicken feel free to use rotisserie chicken for a quicker option
- 2 tablespoons Olive Oil adds flavor and helps to cook the chicken
- 1 teaspoon Salt enhances overall flavor
- 1 teaspoon Pepper adds a subtle kick
For the Vegetables
- 3 cups Fresh Spinach a nutritious addition that wilts beautifully
For the Creamy Sauce
- 1 cup Basil Pesto essential for comforting flavor
- 1 cup Heavy Cream ensures a rich and velvety consistency
For the Cheesy Topping
- 1.5 cups Mozzarella Cheese melts wonderfully on top
- 0.5 cup Grated Parmesan Cheese adds a sharp flavor
Optional Spice
- 0.5 teaspoon Red Pepper Flakes use if you enjoy a bit of heat
Instructions
Step-by-Step Instructions
- Start by bringing a large pot of salted water to a rolling boil over high heat. Add 12 ounces of penne pasta and cook until al dente, about 11 minutes. Drain the pasta and set it aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of diced chicken, seasoning with 1 teaspoon of salt and 1 teaspoon of pepper. Cook for about 6–8 minutes until golden brown. Remove and set aside.
- Using the same skillet, add 3 cups of fresh spinach and sauté on medium heat for 2–3 minutes until wilted. Stir occasionally.
- In a large mixing bowl, whisk together 1 cup of basil pesto and 1 cup of heavy cream. Stir in the cooked chicken, wilted spinach, and the drained penne pasta until well coated.
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish. Transfer the pasta mixture into the dish and spread it out evenly.
- Sprinkle 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese over the pasta mixture. Optionally, add ½ teaspoon of red pepper flakes.
- Bake your dish in the preheated oven for 20–25 minutes until the cheese is bubbly and golden.
- Let the dish rest for a few minutes before serving. Garnish with fresh basil leaves.
