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Ultimate Creamy Pesto Chicken Pasta Bake | Easy Family Dinner Recipe

This Creamy Pesto Chicken Pasta Bake is the ultimate comfort food that combines tender chicken, al dente pasta, and a rich basil pesto sauce topped with melted mozzarella. Perfect for busy weeknights or cozy gatherings, this easy casserole delivers restaurant-quality flavor with minimal effort. An ideal spring dinner idea that will become your new family favorite.
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Course: Casserole, Dinner, Main Course
Cuisine: Italian-American
Keyword: cheesy casserole, creamy pasta bake, easy chicken dinner, family comfort food, Pesto Chicken Pasta, spring dinner ideas, weeknight meal
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 645kcal

Ingredients 

Pasta and Chicken

  • 12 oz penne or rigatoni pasta sturdy shape like bronze-cut Italian pasta
  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized chunks
  • 2 tbsp olive oil extra-virgin recommended
  • salt and black pepper to taste

Creamy Pesto Sauce

  • 2 tbsp unsalted butter
  • 4 cloves garlic freshly minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup basil pesto homemade or high-quality store-bought
  • 1 cup grated Parmesan cheese freshly grated
  • 2 cups baby spinach optional

Cheese Topping

  • 2 cups shredded mozzarella cheese whole-milk for best melt
  • 1/2 cup Parmesan cheese extra for topping

Instructions

  • Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish to prevent sticking and ensure golden cheese.
  • Cook the pasta in a large pot of salted boiling water for 2 minutes less than package directions until just under al dente, then drain and set aside.
  • Heat olive oil in a skillet over medium-high heat, season chicken chunks with salt and pepper, then sauté until golden brown and cooked through, about 6-8 minutes. Remove chicken and set aside.
  • In the same skillet, melt butter over medium heat, add minced garlic, and stir constantly for 30 seconds until fragrant without burning.
  • Pour in heavy cream and whole milk, scraping up browned bits from the pan, then simmer for 2-3 minutes until the sauce thickens slightly.
  • Stir in basil pesto and grated Parmesan cheese until the sauce is smooth and fully combined, then season with salt and pepper to taste.
  • Combine the cooked pasta, sautéed chicken, and baby spinach in the sauce, tossing gently until everything is evenly coated and spinach wilts.
  • Transfer the mixture to the prepared baking dish, spread evenly, then top with shredded mozzarella and extra Parmesan cheese.
  • Bake on the center rack for 20-25 minutes until the top is golden brown and bubbling, then let rest for 5 minutes before serving.

Equipment

  • Large Pot
  • Skillet
  • 9x13-inch Baking Dish
  • Mixing bowls

Notes

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire dish covered with foil in the oven. For a vegetarian version, omit chicken and add extra spinach or sautéed mushrooms. This dish freezes well either before or after baking.

Nutrition

Calories: 645kcal | Carbohydrates: 42g | Protein: 38g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 125mg | Sodium: 820mg | Potassium: 580mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1850IU | Vitamin C: 8mg | Calcium: 480mg | Iron: 3.2mg