Dreamy Creamy Pesto Chicken Pasta Bake
Tender seasoned chicken and penne pasta are enveloped in a luscious, vibrant pesto cream sauce, then baked under a blanket of gooey, melted mozzarella. This rich, bubbling, and unbelievably cozy pasta bake redefines the weeknight dinner, offering a perfect harmony of herby pesto, savory chicken, and creamy, cheesy bliss.
Equipment
- Large pot
- Colander
- Large oven-safe skillet or Dutch oven
- 9x13-inch Baking Dish (if skillet is not oven-safe)
- Cutting board
- Chef's knife
- Measuring cups
- Measuring spoons
- Slotted spoon
- Wooden spoon or spatula
- Whisk
- Cheese grater
Ingredients
- 1 pound penne pasta
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup high-quality basil pesto
- 1.5 cups heavy cream
- 0.5 cup chicken broth
- 0.5 cup sun-dried tomatoes in oil, drained and chopped
- 2 cups shredded low-moisture mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt, or to taste
- 0.5 teaspoon black pepper, or to taste
- 0.25 teaspoon red pepper flakes optional
Instructions
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook penne pasta for 1-2 minutes less than the package directions for al dente. Drain well and set aside.
- While the pasta cooks, pat the chicken pieces dry with a paper towel and season generously with salt and pepper.
- Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken with a slotted spoon and set aside.
- Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for 30-60 seconds until fragrant, being careful not to let it burn.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1 minute.
- Slowly whisk in the heavy cream. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
- Remove the skillet from the heat. Stir in the basil pesto, grated Parmesan cheese, chopped sun-dried tomatoes, and optional red pepper flakes until well combined. Season the sauce with salt and pepper to taste.
- Add the cooked pasta and seared chicken back into the skillet with the sauce. Stir gently until everything is completely coated.
- If your skillet is not oven-safe, transfer the mixture to a 9x13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake for 15-20 minutes, or until the sauce is bubbly and the cheese is melted and golden brown on top.
- Remove from the oven and let the pasta bake rest for 5-10 minutes before serving. This allows the sauce to set up slightly.
Notes
Variations: Swap chicken for 1 lb of cooked Italian sausage or shrimp. For a vegetarian option, use roasted vegetables like broccoli or bell peppers. Add 1 cup of fresh spinach to the sauce at the end and allow it to wilt.
Chef's Tips: For extra flavor, deglaze the pan with a splash of dry white wine (like Pinot Grigio) after cooking the garlic. For an even richer sauce, stir in a tablespoon of mascarpone cheese with the heavy cream. Sprinkle toasted pine nuts over the top before serving for a nice crunch.
Important: Do not overcook the pasta initially, as it will continue to cook in the oven. Use a high-quality, thick pesto for the best sauce texture and to prevent it from becoming oily.
Serving Suggestion: Pairs wonderfully with a simple green salad with lemon vinaigrette and crusty garlic bread.
Chef's Tips: For extra flavor, deglaze the pan with a splash of dry white wine (like Pinot Grigio) after cooking the garlic. For an even richer sauce, stir in a tablespoon of mascarpone cheese with the heavy cream. Sprinkle toasted pine nuts over the top before serving for a nice crunch.
Important: Do not overcook the pasta initially, as it will continue to cook in the oven. Use a high-quality, thick pesto for the best sauce texture and to prevent it from becoming oily.
Serving Suggestion: Pairs wonderfully with a simple green salad with lemon vinaigrette and crusty garlic bread.