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Creamy Pesto Chicken Pasta Bake

A comforting and flavorful pasta bake featuring tender chicken tossed with al dente pasta in a rich, creamy pesto sauce, topped with melted mozzarella and Parmesan cheese. Perfect for a satisfying family dinner.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For the Seasoned Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Pasta
  • 16 oz penne or rotini pasta or other medium-short pasta
  • 1 tbsp olive oil for boiling water
  • to taste Salt for pasta water
For the Creamy Pesto Sauce
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup basil pesto store-bought or homemade
  • 4 oz cream cheese softened and cut into cubes
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper freshly ground
For the Topping & Garnish
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • as desired Fresh basil leaves chopped, for garnish (optional)

Equipment

  • Large Pot
  • Large Skillet (oven-safe preferred)
  • 9x13 inch baking dish
  • Mixing Bowls
  • Cutting board
  • Knife
  • Whisk

Method
 

Prepare the Chicken
  1. Pat the chicken cubes dry with paper towels. In a medium bowl, toss the chicken with 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside.
Cook the Pasta
  1. While the chicken cooks, bring a large pot of generously salted water to a rolling boil. Add 1 tbsp olive oil and the penne or rotini pasta. Cook according to package directions until al dente (about 8-10 minutes). Drain well, do not rinse, and set aside.
Make the Creamy Pesto Sauce
  1. In the same large skillet (no need to clean it), add 1 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant. Pour in the chicken broth and heavy cream, bringing it to a gentle simmer.
  2. Reduce heat to low. Add the softened cream cheese cubes and whisk continuously until the cream cheese is fully melted and the sauce is smooth. Stir in 1/2 cup basil pesto and 1/2 cup grated Parmesan cheese. Season with 1/4 tsp black pepper and adjust salt to taste, if needed (pesto and broth can be salty).
Assemble and Bake
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Add the cooked chicken and drained pasta to the creamy pesto sauce in the skillet. Stir gently until everything is well combined and coated in the sauce.
  3. Pour the pasta mixture into the prepared baking dish. Sprinkle evenly with 2 cups shredded mozzarella cheese and an additional 1/2 cup grated Parmesan cheese.
  4. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
Serve
  1. Remove from oven and let it rest for 5 minutes before serving. Garnish with fresh chopped basil leaves, if desired.

Notes

For a richer flavor, consider using chicken thighs instead of breasts. You can also add a cup of fresh spinach or sun-dried tomatoes to the pasta mixture before baking for added nutrition and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.