Creamy Pesto Chicken Pasta Bake is the definition of weeknight comfort: tender pasta, juicy chicken, and a silky pesto cream sauce under a blanket of bubbly cheese, all baked in one pan. Everything hits the oven in under 15 minutes and emerges 25 minutes later with golden edges and that irresistible pesto aroma. It’s beginner-friendly, uses mostly pantry staples, and reheats like a dream for tomorrow’s lunch. If you love my French Onion Chicken Orzo Casserole, you’ll adore this shortcut version with basil flair.
★★★★½ 4.5 (118 reviews)
Why You'll Love Creamy Pesto Chicken Pasta Bake (Easy One-Dish Dinner)
Creamy Pesto Chicken Pasta Bake blends juicy chicken, basil pesto, and melty cheese in 40 minutes—perfect weeknight comfort food your family will request again.
- One-dish wonder: No extra pots—cook the pasta right in the baking dish.
- Ready in 40 minutes: Perfect for busy weeknights or last-minute guests.
- Kid-approved flavor: Familiar pesto + cheesy pasta keeps picky eaters happy.
- Great for meal prep: Holds creamy texture for up to 4 days in the fridge.
Ingredients
Pasta: Rotini grabs the sauce; swap gluten-free or whole-wheat if desired.Pesto: Any jarred basil pesto works; sub sun-dried-tomato pesto for a twist.Chicken: Thighs stay extra juicy; just trim fat and dice same size.
- Pasta: Rotini grabs the sauce; swap gluten-free or whole-wheat if desired.
- Pesto: Any jarred basil pesto works; sub sun-dried-tomato pesto for a twist.
- Chicken: Thighs stay extra juicy; just trim fat and dice same size.
Full measurements are in the recipe card below.
Instructions
Preheat & prep dish: Heat oven to 425 °F. Lightly grease a 9×13-inch baking dish.
Combine raw ingredients: Add pasta, diced chicken, broth, cream, pesto, garlic powder, salt, pepper, and ½ cup mozzarella. Stir well; press pasta under liquid.
Bake covered: Cover tightly with foil and bake 20 minutes.
Expert Tips for Creamy Pesto Chicken Pasta Bake (Easy One-Dish Dinner)
- Cut chicken uniformly so every piece cooks through at the same time.
- Under the foil the pasta absorbs liquid; resist lifting early or steam escapes.
- For extra cheesiness broil 1 minute at the end—watch closely.
Creamy Pesto Chicken Pasta Bake (Easy One-Dish Dinner)
Creamy Pesto Chicken Pasta Bake blends juicy chicken, basil pesto, and melty cheese in 40 minutes—perfect weeknight comfort food your family will request again.
★★★★½ 4.5 (118 reviews)
Ingredients
Main Ingredients
- 2 cups dry rotini or penne pasta
- 1 lb boneless skinless chicken breast, diced ¾-inch
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup basil pesto (jarred or homemade)
- 1½ cups shredded mozzarella, divided
- ½ cup grated Parmesan
Seasonings & Flavor Boosters
- 1 tsp garlic powder
- ½ tsp each salt & black pepper
- Pinch red-pepper flakes (optional)
Optional Toppings
- ¼ cup panko + 1 tsp olive oil for crunch
- Fresh basil or parsley, chopped
Instructions
How to Make Creamy Pesto Chicken Pasta Bake
- Preheat & prep dish: Heat oven to 425 °F. Lightly grease a 9×13-inch baking dish.
- Combine raw ingredients: Add pasta, diced chicken, broth, cream, pesto, garlic powder, salt, pepper, and ½ cup mozzarella. Stir well; press pasta under liquid.
- Bake covered: Cover tightly with foil and bake 20 minutes.
- Add cheese & finish: Remove foil, stir, sprinkle remaining 1 cup mozzarella + Parmesan (and panko if using). Bake uncovered 5–7 minutes until bubbly and golden. Rest 5 minutes, garnish, and serve.
Nutrition
Calories: 678 kcal | Protein: 39 g
Storage
- Fridge: up to 3 days
- Freezer: not recommended
- Reheat: best fresh
FAQs
Can I make Creamy Pesto Chicken Pasta Bake ahead of time?
Yes—assemble through Step 2, cover, refrigerate up to 24 hrs, then bake adding 5 extra minutes.
What’s the best substitute for heavy cream?
Use ¾ cup half-and-half plus 2 tbsp cream cheese for richness without the fat.
How do I store leftovers?
Store in shallow airtight containers in the fridge for up to 4 days or freeze up to 2 months.
Why did my pasta turn out al dente/soggy?
Check at 20 min; if liquid is absorbed but pasta still firm, add ¼ cup hot broth and bake 3 min more. If soggy, reduce broth by ¼ cup next time.