Pesto Chicken Pasta Bake

Pasta bakes are the epitome of comfort food, and when you combine delicious pasta with the vibrant flavors of pesto and tender chicken, you create a dish that’s not only hearty but also incredibly satisfying. This Pesto Chicken Pasta Bake is perfect for weeknight dinners or meal prep, delivering a burst of flavor in every cheesy, creamy bite. Whether you’re feeding a family or just craving something cozy, this dish is sure to hit the spot.

Why This Recipe Belongs in Your Rotation

There’s something about a pasta bake that brings people together. It’s easy to prepare, can be made ahead of time, and is always a crowd-pleaser. The combination of pesto, chicken, and cheese creates a delightful medley of flavors that makes this Pesto Chicken Pasta Bake a must-have in your recipe collection. Plus, with the use of rotisserie chicken and frozen peas, it comes together quickly, making it an ideal choice for busy weeknights.

Ingredient List

To make this delicious Pesto Chicken Pasta Bake, you’ll need the following ingredients:

• 16 oz pasta (any shape you prefer)
• 8 oz pesto (prepared, about 1 cup)
• 1/2 cup heavy cream (milk or half and half will also work)
• 2 cups shredded chicken (or chopped; rotisserie works well)
• 12 ounces frozen peas
• 1 jar julienne cut sun-dried tomatoes in oil (8.5 ounce jar, drained)
• 1 cup shredded mozzarella cheese (or Italian blend)

Gear Checklist

Before you start cooking, ensure you have the following kitchen essentials:

• Large pot – for boiling the pasta.
• Baking dish – a 9×13 inch dish works great for this recipe.
• Mixing bowl – to combine all your ingredients.
• Spoon or spatula – for mixing and spreading the ingredients.

Directions: Pesto Chicken Pasta Bake

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This will ensure the pasta bake is cooked evenly and bubbly when it’s time to eat.

Step 2: Cook the Pasta

In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.

Step 3: Combine the Ingredients

In a large mixing bowl, combine the cooked pasta, pesto, heavy cream, shredded chicken, frozen peas, and sun-dried tomatoes. Stir until everything is well coated and evenly distributed.

Step 4: Transfer to Baking Dish

Pour the pasta mixture into a greased baking dish. Spread it out evenly with a spatula.

Step 5: Add Cheese

Sprinkle the shredded mozzarella cheese generously over the top of the pasta mixture. This will create a delicious, gooey topping as it bakes.

Step 6: Bake

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.

Step 7: Serve and Enjoy

Once baked, remove the dish from the oven and let it cool for a few minutes before serving. This Pesto Chicken Pasta Bake pairs wonderfully with a fresh salad or some garlic bread.

Texture-Safe Substitutions

If you’re looking to switch things up or need to accommodate dietary preferences, consider these substitutions:

• Pasta: Use whole wheat or gluten-free pasta for a healthier option.
• Pesto: Try a vegan pesto or make your own with nuts, basil, and olive oil for a fresher taste.
• Chicken: Substitute with cooked turkey or a plant-based protein for a different flavor.
• Cheese: Use dairy-free cheese for a vegan version or nutritional yeast for a cheesy flavor without the dairy.

Avoid These Traps

While making this Pesto Chicken Pasta Bake, keep these common pitfalls in mind:

• Don’t overcook the pasta. Remember that it will continue to cook while baking, so al dente is the way to go.
• Be mindful of salt. The pesto and sun-dried tomatoes can be salty, so taste before adding extra seasoning.
• Avoid using low-quality pesto. The flavor of pesto is central to this dish, so choose a good brand or make your own.

Storing Tips & Timelines

If you have leftovers (which is rare because it’s so delicious), here’s how to store them properly:

• Store in an airtight container in the refrigerator for up to 4 days.
• To reheat, place the pasta bake in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• You can also freeze the pasta bake before baking. Just cover it tightly and it will last for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.

FAQ

Can I use a different type of chicken?

Absolutely! You can use grilled chicken, sautéed chicken breast, or even shredded turkey. Rotisserie chicken is just a convenient option that works well.

What if I don’t like peas?

If peas aren’t your thing, feel free to omit them or substitute with another vegetable, such as spinach or broccoli, for added nutrition.

Can this recipe be made ahead of time?

Yes! You can prepare everything in advance and keep it in the fridge until you’re ready to bake. Just add an extra few minutes to the baking time if it’s cold from the fridge.

Is there a way to make this dish spicier?

If you’re looking for some heat, try adding crushed red pepper flakes or some diced jalapeños to the mix for an extra kick!

Similar Recipes

If you love this Pesto Chicken Pasta Bake, you might also enjoy:

• Creamy Chicken Pesto Pasta
• Caprese Chicken Pesto Pasta Bake
• Creamy Pesto Chicken

Serve & Enjoy

This Pesto Chicken Pasta Bake is more than just a meal; it’s an experience filled with flavor, comfort, and the warmth of home-cooked goodness. Serve it up hot, with a side of crusty bread or a light salad, and watch as it quickly becomes a family favorite. The creamy texture, combined with the savory notes of pesto and the satisfying bite of pasta, creates a dish that’s both indulgent and nourishing. Enjoy every flavorful bite!