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Here is a simple, tasty bake you can make any night.

Table of Contents

introduction

This creamy pesto chicken pasta bake is easy and filling. If you like creamy bakes, see a similar dish Creamy Garlic Parmesan Chicken Pasta Bake for another idea.

why make this recipe

Make this recipe when you want a warm, comforting meal that cooks in one dish. It has chicken, spinach, pasta, and cheese. It is quick to make and kids usually like it. You can serve it for dinner or bring it to a potluck.

how to make Creamy Pesto Chicken Pasta Bake

Follow these steps to make the bake. The steps are simple and clear.

Ingredients :

2 Chicken breasts, medium boneless skinless
3 1/2 oz Baby spinach
2 cloves Garlic, minced
1/2 cup Basil pesto, store-bought or homemade
10 1/2 oz Penne or rigatoni pasta
Salt and freshly ground black pepper, to taste
1 tbsp Olive oil
1 tbsp Butter, unsalted
7/8 cup Heavy cream
1 cup Mozzarella cheese, shredded
1 cup Parmesan, grated
1/2 cup Whole milk

Directions :

Preheat the oven to 375°F (190°C).
Cook the pasta according to package instructions, drain, and set aside.
In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté until fragrant.
Add the chicken breasts and cook until no longer pink, then remove from skillet and slice.
In the same skillet, add baby spinach and cook until wilted.
In a large bowl, combine the cooked pasta, sliced chicken, spinach, pesto, heavy cream, whole milk, salt, and pepper.
Pour the mixture into a baking dish and top with mozzarella and Parmesan cheese.
Bake for about 25-30 minutes, or until the cheese is bubbly and golden.
Let it cool slightly before serving.

This dish is like a mild pesto version of a rich bake such as Cajun Cream Cheese Chicken Pasta Bake.

how to serve Creamy Pesto Chicken Pasta Bake

Cut into portions and serve warm. A green salad or steamed vegetables go well with it. You can add a squeeze of lemon on top for a fresh touch.

how to store Creamy Pesto Chicken Pasta Bake

Let the bake cool to room temperature. Cover it with foil or place in an airtight container. Store in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until hot, or microwave in a safe dish.

tips to make Creamy Pesto Chicken Pasta Bake

Cook pasta just until al dente so it does not get too soft in the oven.
Use good quality pesto for best flavor.
Slice the chicken thin so each bite has chicken.
For a lighter version, use half-and-half instead of heavy cream.
For another baked chicken idea, try this simple recipe with tomatoes and cheese Creamy Baked Chicken with Cherry Tomatoes.

variation (if any)

Add sun-dried tomatoes or cooked mushrooms for more flavor.
Swap penne for rigatoni or fusilli.
Use spinach and arugula mix for a peppery note.
Stir in red pepper flakes for heat.

FAQs

Q: Can I use rotisserie chicken instead of cooking breasts?
A: Yes. Shred the rotisserie chicken and add it when you mix the pasta.

Q: Can I freeze this bake?
A: You can freeze it before baking. Wrap well and freeze up to 2 months. Thaw in the fridge before baking and add a few extra minutes to cook time.

Q: Is store-bought pesto OK?
A: Yes. Store-bought pesto works fine and saves time. Taste and add more if needed.

Q: Can I make this without cream?
A: Yes. Use a mix of milk and a little flour or cream cheese to thicken the sauce.

Q: How do I know when the bake is done?
A: The cheese should be melted and golden and the edges should bubble.

Conclusion

If you want another take on this bake, try the full recipe guide for a similar dish at Creamy Pesto Chicken Pasta Bake | Bad Batch Baking. For a healthy-spin version and tips, see the Pesto Chicken Pasta Bake notes at Pesto Chicken Pasta Bake – Dishing Out Health.