This Pesto Chicken Pasta Bake is the weeknight rescue you didn’t know you needed. It’s straightforward, forgiving, and comes together with pantry-friendly items plus a jar of good pesto. I turn to it when I want something cozy, packed with flavor, and quick enough to prep while the oven does the rest.

The dish balances bright basil pesto with tender shredded chicken, sweet peas, and a hit of sun-dried tomato for texture and depth. A creamy binder keeps everything silky and the mozzarella on top creates the kind of golden, gooey finish that makes everyone reach for seconds.

You’ll like how adaptable it is: rotisserie chicken works perfectly, and the pasta shape is flexible. I’ll walk you through exact ingredients and steps, then share tips, swaps, and what to avoid so your bake turns out reliably great every time.

What You’ll Gather

Before you start, get your ingredients and tools within reach. Mise en place saves time and keeps the bake stress-free—especially when you’re draining pasta and sun-dried tomatoes at the same time.

Ingredients

16 oz pasta, any shape — sturdy shapes (penne, rigatoni, shells) hold sauce and bits well.
8 oz pesto, prepared (about 1 cup) — store-bought or homemade; this is the primary flavor driver.
1/2 cup heavy cream — milk or half-and-half will also work; adds richness and smooth texture.
2 cups shredded chicken — rotisserie chicken is a big shortcut; shredded gives better distribution.
12 ounces frozen peas — add frozen directly; they defrost and heat through in the bake.
1 jar julienne cut sun dried tomatoes in oil, 8.5 ounce jar, drained — drain well; they give concentrated tomato flavor and chew.
1 cup shredded mozzarella cheese — or Italian blend; melts into a bubbly, golden top.

Method: Pesto Chicken Pasta Bake

Preheat oven to 350°F. Lightly grease a 9×13″ casserole dish or spray with nonstick spray (optional).
Bring a large pot of water to a boil and cook 16 oz pasta according to package directions until al dente.
While the pasta cooks, drain the 8.5 oz jar of julienne-cut sun-dried tomatoes and set aside.
Drain the cooked pasta well and return it to the pot or place it in a large mixing bowl. Add 8 oz prepared pesto (about 1 cup), 1/2 cup heavy cream (or milk/half-and-half), 2 cups shredded chicken, 12 oz frozen peas (add directly; no need to thaw), and the drained sun-dried tomatoes. Stir until everything is evenly combined.
Transfer the pasta mixture to the prepared 9×13″ casserole dish and spread into an even layer. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
Bake in the preheated 350°F oven for 20 minutes, or until the cheese is melted and the casserole is hot and bubbling.
Remove from the oven and serve immediately.

Why Cooks Rave About It

There’s a practical reason this bake gets praise: it’s balanced and honest. Pesto provides herbaceous, nutty flavor; the cream smooths the pesto so it coats the pasta without overpowering; shredded chicken adds protein and comfort; peas bring color, sweetness, and a pop of freshness; sun-dried tomatoes add umami and chew. The mozzarella creates a familiar, rewarding finish.

Beyond flavor, the recipe is resilient. Slightly overcooked pasta still holds up because the sauce and cheese bind everything. It reheats well, and portions stretch for lunches or an extra dinner the next day. For busy families or anyone craving a satisfying one-dish meal, it’s a reliable winner.

Ingredient Flex Options

Chicken — Swap 2 cups shredded chicken for cooked turkey or leftover roasted pork, but keep the same volume so binding and protein balance remain intact.
Pesto — If basil pesto is too intense, use 6 oz pesto and 2 oz plain ricotta stirred in to mellow flavor; keep overall sauce volume similar.
Cream — Use milk or half-and-half in place of heavy cream (as noted in the ingredient list) for lighter richness; texture will be slightly less luxurious but still cohesive.
Pasta shape — Any shape works; choose a shape that catches bits of tomato and chicken—shells and rigatoni are excellent choices.
Cheese — Mozzarella is classic. For a sharper profile, use half mozzarella and half freshly grated Parmesan under the mozzarella layer.

Gear Checklist

Large pot for boiling pasta.
9×13″ casserole dish (glass, ceramic, or metal).
Colander to drain pasta and jarred tomatoes.
Mixing bowl or the pasta pot for combining ingredients.
Measuring cups and spoons.
Spatula or large spoon for mixing and spreading.
Oven mitts and a cooling trivet for the hot casserole dish.

What Not to Do

Do not skip draining the pasta well. Excess water thins the sauce and makes the bake watery.
Avoid overfilling the casserole. A 9×13″ dish is specified; a smaller dish will be too deep and may not heat evenly.
Don’t add thawed, waterlogged peas—use frozen straight from the bag as instructed to avoid adding liquid.
Don’t omit the cream or substitute with too little liquid; you need that binder to make the pesto coat the pasta properly.
Resist shredding cheese too finely if you want a melty top—medium-shredded mozzarella gives the best texture and browning.

Customize for Your Needs

Dietary swaps are easy when you keep the structure of the dish in mind: pasta + binder + protein + veg + cheese top.

Vegetarian

Replace the 2 cups shredded chicken with 2 cups roasted mushrooms, cubed roasted squash, or a can of drained white beans for protein. The pesto and cream provide savory depth so the dish still feels satisfying.

Gluten-free

Use a 16 oz package of your favorite gluten-free pasta and follow the same cooking time guidelines on the package for al dente. Ensure any jarred pesto is labeled gluten-free.

Dairy-free

Substitute the 1/2 cup heavy cream with an unsweetened, neutral-tasting dairy-free cream or full-fat canned coconut milk for richness. Use dairy-free shredded cheese or skip the top layer and finish with a sprinkle of toasted breadcrumbs mixed with nutritional yeast for a crunchy topping.

Lower-carb / Keto-ish

Swap pasta for cooked cauliflower florets or a riced cauliflower that’s briefly steamed and well-drained. The texture will differ, and bake time may shorten—watch for bubbling rather than aiming for browned cheese.

Author’s Commentary

I started making this when I had a jar of pesto and a rotisserie chicken that needed using up. The sun-dried tomatoes were an impulsive add, and they turned the dish from “pleasant” to “memorable.” It’s one of those recipes I keep in rotation because it reliably hits comfort-food notes without feeling heavy or complicated.

When friends drop by, I’ll double the recipe and bake it in two pans so one goes home with someone. It’s that kind of crowd-pleaser—simple to scale and simple to enjoy. I prefer a basil-forward pesto, but once I made it with sun-dried tomato pesto and loved the twist.

Make Ahead Like a Pro

To make ahead, assemble the pasta through step 5 but do not add cheese on top. Cover the casserole tightly and refrigerate for up to 24 hours. When ready to serve, remove from fridge, sprinkle the 1 cup shredded mozzarella evenly, and bake at 350°F for 25–30 minutes (a bit longer since it starts cold) until hot and bubbling.

For freezing: assemble the casserole without cheese, wrap tightly with plastic and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, then add cheese and follow the reheating instructions above. Leftovers keep well in the fridge for 3–4 days and reheat in a 350°F oven or in portions in the microwave.

Reader Q&A

Q: Can I use fresh peas instead of frozen?
A: Yes. If using fresh peas, blanch them briefly until just tender, then cool and add. Keep an eye on added moisture; pat them dry if they’re wet.

Q: My pesto is very salty. What should I do?
A: Use a little less pesto—6 oz instead of 8 oz—and increase the cream slightly, or add a splash of milk to balance. You can also toss in a peeled, diced potato when mixing, then remove it before baking to absorb some salt if needed.

Q: Can I make this spicy?
A: Absolutely. Stir in red pepper flakes to taste with the pesto or use a spicy pesto variety. A drizzle of chili oil over the top after baking adds a lively finish.

Q: What if my casserole is dry after baking?
A: That usually means the pasta absorbed too much liquid or it was drained too long. Serve with a splash of cream or olive oil, or a spoonful of reserved pasta cooking water if you kept any back.

Q: Is 350°F mandatory?
A: 350°F gives even reheating and melting without over-browning. If you prefer a browner top, finish under the broiler for 1–2 minutes—watch closely.

Final Bite

This Pesto Chicken Pasta Bake is practical, forgiving, and genuinely comforting. It’s a go-to when life is busy but you still want something that feels made with care. Follow the simple steps, respect the ratios, and you’ll have a casserole that feeds a family, pleases guests, and leaves delicious leftovers. Enjoy—then tuck the recipe away for the next time you need a dependable, flavor-forward dinner.

Print Recipe Save it for later