This Creamy Basil Pesto Chicken Pasta Bake is a hearty dish that combines tender chicken, pasta, and a rich basil pesto sauce, all baked to perfection! It’s creamy, cheesy, and oh-so-delicious.
It’s like a big warm hug in a dish! I love to toss in extra veggies for a pop of color and crunch. Plus, the leftovers taste even better the next day—if there are any left! 😄
Key Ingredients & Substitutions
Pasta: I recommend using penne or rigatoni for this dish. Their shape holds onto the creamy sauce nicely. If you need gluten-free options, consider gluten-free pasta or whole wheat pasta for a healthier choice.
Chicken: Diced chicken breasts are perfect here, but you can substitute with cooked rotisserie chicken for convenience. Shredded turkey or even cooked chickpeas works for a lighter version!
Basil Pesto: You can use store-bought pesto for ease, but homemade is amazing! If you can’t find basil, try other herbs like spinach or arugula for a different twist.
Heavy Cream: If you’re looking for a lighter option, half-and-half works well. For dairy-free alternatives, coconut milk or a cashew cream can add creaminess without the dairy.
Cheese: I love using mozzarella for its gooeyness, but you could swap in cheddar or a blend of cheeses if you prefer. For a sharper taste, try adding some crumbled feta on top!
How Do I Cook Pasta Perfectly for Baking?
Cooking pasta correctly is crucial for this bake. Under-cooking your pasta slightly is the key since it will continue to cook in the oven. Here’s how:
- Bring a large pot of salted water to a rolling boil.
- Add your pasta and cook until it’s 1-2 minutes less than the package directions for al dente (tender but with a slight bite).
- Drain the pasta and rinse with cold water quickly to stop the cooking process. This way, it won’t turn mushy in the oven!
With these tips, you’ll have a creamy basil pesto chicken pasta bake that’s absolutely satisfying! Enjoy cooking!
Creamy Basil Pesto Chicken Pasta Bake
Ingredients You’ll Need:
Pasta and Chicken:
- 12 oz penne or rigatoni pasta
- 2 tablespoons olive oil
- 2 medium chicken breasts, diced
- Salt and pepper, to taste
Vegetables and Sauces:
- 1 cup cherry tomatoes, halved (or diced large tomatoes)
- 1 cup prepared basil pesto (store-bought or homemade)
- 1 cup heavy cream or half-and-half
Cheeses:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasoning:
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy basil pesto chicken pasta bake takes about 15 minutes to prep and 25-30 minutes to cook. All in all, you’re looking at around 45 minutes from start to table. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Grab a 9×13 inch baking dish and lightly grease it with oil or cooking spray to prevent sticking.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Add your penne or rigatoni pasta and cook it according to the package instructions until it’s al dente. Remember, you’ll finish cooking it in the oven! Drain the pasta and set it aside.
3. Cook the Chicken:
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Add it to the skillet and cook until browned and cooked through, which should take about 5-7 minutes. Then, add the minced garlic and cook for 1 more minute until it smells amazing.
4. Mix Everything Together:
In a large mixing bowl, combine the cooked pasta, the chicken, halved cherry tomatoes, basil pesto, heavy cream, half of the shredded mozzarella, grated Parmesan, and red pepper flakes if you’re using them. Stir gently until everything is nicely mixed!
5. Prepare for Baking:
Take your pasta mixture and transfer it to the greased baking dish. Spread it out evenly and top it with the remaining mozzarella cheese for that gooey, melty goodness.
6. Bake the Dish:
Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is bubbling and golden brown on top. Keep an eye on it to prevent burning!
7. Garnish and Serve:
Once it’s done, take it out of the oven and let it cool for about 5 minutes. Before serving, sprinkle freshly chopped basil or parsley on top for a touch of freshness.
Enjoy your creamy, cheesy, herby basil pesto chicken pasta bake—it’s sure to be a hit!
Can I Use a Different Type of Pasta?
Absolutely! While penne or rigatoni are great choices, you can use any pasta you like, such as fusilli, macaroni, or even gluten-free pasta for a suitable alternative.
What Can I Substitute for Chicken?
If you’re looking for a meat alternative, shredded rotisserie chicken works well. You could also use cooked turkey or chickpeas for a vegetarian option, or even tofu for a plant-based twist!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm in the microwave or bake in the oven at 350°F (175°C) until heated through. You may want to add a splash of cream to keep it creamy!
Can I Make This Dish Ahead of Time?
Yes! You can prepare the entire dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to eat, just pop it in the oven without needing to thaw. You may need to adjust the baking time slightly.
