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Creamy Pesto Chicken Pasta Bake: The Ultimate Comfort Food for Busy Weeknights

This creamy pesto chicken pasta bake combines tender chicken, al dente pasta, and rich pesto cream sauce baked to golden perfection with melted cheese. It's a comforting, family-friendly dish that delivers restaurant-quality flavor with minimal effort for busy weeknights.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz penne or fusilli pasta
  • 1 lb boneless, skinless chicken breast, cubed
  • 1 cup basil pesto (store-bought or homemade)
  • 1 cup heavy cream or half-and-half
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Cook the pasta according to package directions until al dente. Drain and set aside.
  3. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6-8 minutes. Add minced garlic during the last minute of cooking.
  4. In a large mixing bowl, combine cooked pasta, cooked chicken, pesto, heavy cream, 1 cup of mozzarella cheese, and Parmesan cheese. Stir until everything is evenly coated.
  5. Transfer the mixture to your prepared baking dish and spread evenly. Top with remaining 1 cup of mozzarella cheese.
  6. Bake for 20-25 minutes, or until the cheese is melted and bubbly with golden spots. For extra browning, broil for the last 2-3 minutes.
  7. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves.

Notes

Use sturdy pasta shapes like penne or fusilli that hold up to baking. Cook pasta 1-2 minutes less than package directions since it continues cooking in oven. Can substitute chicken with shrimp, turkey, or roasted vegetables. Assemble up to 24 hours ahead and refrigerate before baking.