This Creamy Basil Pesto Chicken Pasta Bake is a comforting hug in a dish! It’s filled with tender chicken, tasty pasta, and a rich, creamy basil pesto sauce that ties everything together.
Honestly, who can resist gooey cheese melting on top? I often whip this up for dinner on busy nights—it’s so easy, and everyone loves it. Plus, leftovers? Even better the next day!
Key Ingredients & Substitutions
Pasta: Penne or rigatoni works great here, but you can swap in any pasta you love! Bow tie or fusilli are fantastic alternatives. Just be sure it is sturdy enough to hold the sauce.
Chicken: I recommend using boneless, skinless chicken breasts for convenience. However, cooked shredded rotisserie chicken is a quick option too! It saves time and adds extra flavor.
Basil Pesto: You can use store-bought basil pesto for ease, but homemade is a real treat. If you’re out of basil, try swapping with sun-dried tomato pesto or any herb pesto you have on hand—each will add a unique twist.
Heavy Cream: If you’re looking for a lighter dish, half-and-half or even Greek yogurt can replace heavy cream. Just remember, Greek yogurt will give a tangy flavor!
Cheese: Mozzarella is perfect for that stretchy, melted topping, but any melting cheese like Fontina or Gouda will work too. For a stronger flavor, use Asiago instead of Parmesan.
How Can I Get the Chicken Perfectly Cooked?
Cooking chicken to juicy perfection is crucial for this dish! Here’s how to do it:
- Cut your chicken into even, bite-sized pieces. This helps them cook evenly without drying out.
- Heat olive oil until hot before adding the chicken. This gives a nice sear and lock in moisture.
- Season the chicken well with salt and pepper. Don’t skip this step; it adds a lot of flavor!
- Cook until the chicken is no longer pink in the center—about 5-7 minutes. Use a meat thermometer to ensure it reaches 165°F (75°C) if you’re unsure.
Let the chicken rest for a minute after cooking; this helps keep it juicy when baking it with the pasta.
How to Make Creamy Basil Pesto Chicken Pasta Bake
Ingredients You’ll Need:
For the Pasta Bake:
- 12 oz (340g) penne or rigatoni pasta
- 2 tbsp olive oil
- 2 large chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, roughly chopped
- 3/4 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream or half-and-half
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and 25 minutes to bake. You’ll spend around 40 minutes from start to finish, making it perfect for a cozy weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 375°F (190°C). While it warms up, lightly grease a medium-sized baking dish to prevent sticking.
2. Cook the Pasta:
Grab a large pot and fill it with salted water. Bring it to a boil, then add the pasta. Cook according to the package instructions until al dente (a little firm to the bite). Once done, drain it and set it aside.
3. Sauté the Chicken:
In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper. Add them to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned and cooked through. Remove from heat.
4. Mix Everything Together:
In a big mixing bowl, combine the cooked pasta, sautéed chicken, halved cherry tomatoes, chopped spinach, basil pesto, and heavy cream. Stir gently until everything is nicely coated with that creamy pesto goodness!
5. Assemble the Bake:
Transfer the pasta mixture to the prepared baking dish. Top it off generously with shredded mozzarella and grated Parmesan cheese, ensuring you cover it all for that delicious cheesy crust!
6. Bake to Perfection:
Place the baking dish in the oven and bake uncovered for 20-25 minutes. You’ll know it’s done when the cheese is melted, bubbly, and golden brown on top—so tasty!
7. Garnish and Serve:
Once baked, take it out of the oven and let it rest for about 5 minutes. This helps the flavors settle. Before serving, sprinkle fresh basil leaves on top for a pop of color and freshness.
Dig in and enjoy your creamy, comforting Basil Pesto Chicken Pasta Bake! It’s sure to become a favorite in your home.
Can I Use Different Types of Pasta?
Absolutely! While penne or rigatoni are great options, you can easily substitute with any pasta shape you prefer, such as fusilli, farfalle, or even whole wheat pasta for a healthier twist.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the pasta mixture and assemble the dish a day in advance. Just cover it tightly with plastic wrap and store it in the refrigerator. When ready to bake, simply pop it in the oven—add a few extra minutes to the baking time if it’s cold from the fridge.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the microwave or oven until warmed through; you might want to sprinkle a little extra cheese on top before reheating for that melty goodness!
Can I Substitute the Cream for a Lighter Option?
Yes! If you’re looking to lighten things up, you can replace heavy cream with half-and-half, Greek yogurt, or a non-dairy milk, like almond or oat milk, mixed with a bit of cornstarch to thicken it. Just be aware that using yogurt may add a slight tang to the dish.
