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Pesto Chicken Pasta Bake

This Pesto Chicken Pasta Bake is a comforting weeknight delight! Creamy, cheesy, and bursting with flavor, it’s sure to please everyone at the table.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

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 oz Frozen Peas
  • 1 jar Julienne Cut Sun-Dried Tomatoes (8.5 ounce jar, drained)
  • 1 cup Shredded Mozzarella Cheese (or Italian blend)

Instructions

  • Step 1: 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: 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: 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: Pour the pasta mixture into a greased baking dish. Spread it out evenly with a spatula.
  • Step 5: 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: 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: 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.

Equipment

  • Large Pot
  • Baking Dish
  • Mixing Bowl
  • Spoon or Spatula

Notes

  • Feel free to use whole wheat or gluten-free pasta for a healthier option.
  • You can prepare everything in advance and keep it in the fridge until you’re ready to bake.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days.