Hey, you know that weeknight dinner hero you keep meaning to master? This is it. I fell in love with this creamy pesto chicken pasta the first time I tossed leftover rotisserie chicken and a jar of pesto together, then realized cheese makes everything 100% better. Want something comforting, bright, and stupidly easy? You’re in the right place.
I’ll walk you through the star ingredient (spoiler: basil pesto), what you’ll need, step-by-step instructions, smart tips, and fun twists. If you like bold pasta recipes, you might also enjoy this take on Cajun chicken pasta for a spicy cousin to this dish. Ready? Let’s get cooking.
Why You’ll Love This Recipe
- Fast weeknight win — ready in about 30–45 minutes depending on prep.
- Comforting and fresh — the pesto adds brightness while the cream and cheese deliver comfort.
- Versatile — swap pasta shapes, add veggies, or use leftover chicken.
- Family-friendly — picky eaters usually approve when cheese appears.
- Make-ahead friendly — great for leftovers and easy to reheat.
Ingredients You’ll Need
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 3/4 cup plus 2 tablespoons heavy cream
- 1/2 cup whole milk
- 1/2 cup basil pesto (store-bought or homemade)
- 3/4 cup grated Parmesan cheese
- 3.5 ounces baby spinach (optional, for extra nutrition)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
Bold note: use fresh-tasting pesto if possible; it makes the dish pop.
How to Make (Step-by-Step)
STEP 1 — Prep and oven
Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish. Getting the oven hot ahead of time saves you from hangry-second-guessing. Toss that baking dish with a quick spray or a little butter so nothing sticks.
STEP 2 — Cook the pasta
In a large pot of boiling salted water, cook the pasta for 2 minutes less than the package directions say. You want it just under al dente because it finishes cooking in the oven. Drain and set aside. Trust me, mushy pasta ruins vibes, so undercook intentionally.
STEP 3 — Sauté the chicken
Heat olive oil in a large skillet over medium-high. Season the diced chicken with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat and set aside. Quick tip: don’t crowd the pan or the chicken steam-cooks instead of browns.
STEP 4 — Make the creamy pesto sauce
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant — don’t burn it unless you like bitter surprises. Stir in heavy cream and whole milk, then bring to a gentle simmer for 2–3 minutes until slightly thickened. Mix in basil pesto and grated Parmesan, stirring until smooth and melted. The sauce should look glossy and clingy.
STEP 5 — Combine pasta, chicken, and spinach
Return cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated. Taste and adjust salt and pepper. Want more pesto flavor? Add a spoonful more — IMO, pesto is never too bossy.
STEP 6 — Bake
Transfer the coated mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and the extra Parmesan over the top. Bake uncovered for 20–25 minutes until cheese is golden and bubbly. If you want extra browning, pop the dish under the broiler for 1–2 minutes — watch it like a hawk.
STEP 7 — Rest and serve
Allow the dish to rest for 5 minutes before serving so the sauce settles. Sprinkle chopped basil or a quick crack of pepper if you’re feeling fancy. Serve with a green salad and maybe a glass of something chilled.
Pro Tips for the Best Results
- Under-cook the pasta by 2 minutes to avoid a soggy bake.
- Brown chicken properly for flavor; seasoning early helps.
- Use full-fat cream and milk for a lush, silky sauce.
- Freshly grated Parmesan melts better than pre-grated stuff.
- Add spinach last so it wilts but stays vibrant.
- Make it ahead: assemble, cover, refrigerate, then bake straight from the fridge adding a few extra minutes.
- FYI: if your pesto tastes dull, add lemon zest or a squeeze of lemon juice to brighten it.
Fun Variations & Topping Ideas
Variations:
- Swap chicken for shrimp for a lighter seafood version.
- Make it vegetarian by using roasted mushrooms or extra spinach.
- Try sun-dried tomatoes for a tangy, chewy twist.
- For a one-pot spin, cook everything in one pan and skip the oven. (If you want a one-pot walk-through, I’ve found some great pointers online.)
Toppings:
- Toasted pine nuts for crunch.
- Fresh basil leaves for freshness.
- Red pepper flakes for heat.
- Breadcrumbs + melted butter sprinkled and broiled for a crunchy crust.
- Extra drizzle of pesto before serving if you’re extra (guilty as charged).
(Also, if you love slow-cooker comfort, check out this cozy crock pot creamy chicken parmesan soup for another lazy-day favorite.)
Storing and Reheating
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freeze in a freezer-safe dish for up to 2 months; thaw overnight in the fridge before reheating.
- Reheat in the oven at 350°F (175°C) for 15–20 minutes covered, or microwave individual portions in 30-second bursts, stirring in between until hot.
- If the sauce thickens too much after reheating, stir in a splash of milk or cream to loosen it.
Leftover ideas
- Reheat and stuff into a toasted sandwich with extra mozzarella.
- Turn leftovers into a pasta salad by adding cherry tomatoes and a drizzle of olive oil.
- Mix with beaten eggs and bake into a savory breakfast casserole.
- Toss with extra pesto and serve cold as a picnic dish.
Frequently Asked Questions (FAQ)
Can I use a different pasta shape?
Yes — use penne, rigatoni, fusilli, or shells. Larger shapes hold sauce well. I usually pick whatever’s in my pantry.
Can I use store-bought pesto?
Absolutely. Store-bought pesto works great and saves time. If you want a brighter flavor, stir in a splash of lemon juice.
Is this recipe kid-friendly?
Totally. Most kids love cheesy pasta. You can skip the spinach or finely chop it so it blends in.
Can I make this dairy-free?
You can, but you must swap heavy cream for a dairy-free alternative that tolerates heat and use vegan cheese. The texture will differ, but it remains tasty.
How long does it keep in the fridge?
Store it for 3–4 days in a sealed container. Reheat thoroughly before eating.
Conclusion
This Creamy Pesto Chicken Pasta Bake gives you bright basil flavor, cozy creaminess, and melty cheese — all in one reliable dish. It works as a quick weeknight dinner, a leftover superstar, or a dinner-party crowd-pleaser. Try it once, and you’ll add it to your rotation. If you want a one-pot variation with slightly different timing and technique, check out One Pot Creamy Pesto Chicken Pasta Recipe – Budget Bytes for inspiration. Drop a comment, tell me how you tweaked it, and don’t forget to leave a rating if you try the recipe — I love hearing which twist became your favorite.
Creamy Pesto Chicken Pasta Bake
Ingredients
Method
- Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- In a large pot of boiling salted water, cook the pasta for 2 minutes less than the package directions state. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.
- In the same skillet, melt butter over medium heat, add minced garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and whole milk, bringing to a gentle simmer for 2–3 minutes until slightly thickened. Mix in basil pesto and grated Parmesan, stirring until smooth and melted.
- Return cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until evenly coated.
- Transfer the mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and the extra Parmesan over the top.
- Bake uncovered for 20–25 minutes until cheese is golden and bubbly. Optionally, broil for an extra 1–2 minutes for more browning.
- Allow the dish to rest for 5 minutes before serving.
