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…
Servings: 8 servings
Ingredients
Ingredients
- 16 ozpasta any shape
- 8 ozpesto prepared (about 1 cup)
- 1/2 cupheavy cream milk or half and half will also work
- 2 cupsshredded chicken (or chopped) Rotisserie works well
- 12 ouncesfrozen peas
- 1 jarjulienne cut sun dried tomatoes in oil 8.5 ounce jar, drained
- 1 cupshredded mozzarella cheese or Italian blend
Instructions
Instructions
- 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.
Equipment
- 9x13-inch casserole dish
- Large Pot
- Large Mixing Bowl
- Colander
- Oven
Notes
Recipe can be halved and made in an 8×8 or 9×9 baking dish.