If there’s one dish that truly brings together the comforting magic of pasta and the vibrant freshness of pesto, it’s this Pesto Pasta Bake with Chicken Recipe. Imagine tender chicken chunks mingling with perfectly cooked pasta, all enveloped in a luscious, creamy pesto sauce, then lovingly topped with bubbling cheese and toasted pine nuts. It’s a heartwarming, crowd-pleasing meal that feels fresh enough for weeknights but special enough for that cozy weekend dinner. Whether you’re a seasoned home cook or just craving that satisfying pasta bake sensation, this recipe will quickly become a kitchen favorite you’ll want to share with everyone you know.

Ingredients You’ll Need

The image shows a black pan filled with cooked chicken pieces that are light golden brown and slightly crispy on the edges, scattered unevenly across the pan. Mixed in with the chicken are thin slices of translucent cooked onions, some slightly caramelized. The pan is placed on a white marbled surface with a few fresh green basil leaves nearby and a white cloth partially under the pan handle. The lighting highlights the texture of the chicken and onions, making them look tender and juicy photo taken with an iphone --ar 4:5 --v 7

This recipe is surprisingly simple, yet every ingredient plays a crucial role in creating the rich flavor and inviting texture of the dish. From the tender chicken to the fresh herbs and cheeses, each element builds layers of taste and color that come together effortlessly.

500 grams dry pasta: Choose spirals, penne, or any small pasta that holds the sauce well for perfect bites every time.
2 tablespoons olive oil: Helps to sauté the onions and garlic while adding a subtle richness.
1 medium brown onion, sliced: Adds sweet depth and balance to the savory flavors.
4 cloves garlic, crushed: Brings aromatic warmth that infuses the entire dish.
½ teaspoon salt (plus extra for pasta water): Essential to season the savory layers.
Black pepper, to taste: Adds a subtle kick that complements the creamy pesto beautifully.
500 grams chicken breast, cut into chunks: Tender protein that soaks up the sauce; thighs can be swapped for juicier bites.
300 grams cherry tomatoes: Burst of sweetness and freshness that lightens the bake.
230 grams basil and pine nut pesto: The star flavor of the dish; save 2 tablespoons for topping so every forkful tastes vibrant.
⅓ cup thickened cream: Creates a velvety, luscious sauce that binds everything together.
1 cup fresh basil leaves: Brighten the dish with their herbal aroma.
¼ cup fresh oregano leaves: Adds a subtle earthiness, balancing the pesto’s basil notes.
120 grams fresh parmesan cheese, grated: Sharp and salty, enhancing every savory bite.
350 grams fresh mozzarella, grated: Melts beautifully, giving that irresistible gooey top layer.
¼ cup pine nuts: Toasted for crunch and a nutty finish that elevates the dish.
⅔ cup reserved pasta water: Harnesses the starchy goodness to loosen the sauce perfectly.

How to Make Pesto Pasta Bake with Chicken Recipe

Step 1: Prepare the Pasta

Start by cooking your chosen pasta in well-salted boiling water until just al dente—you want it firm enough to hold its shape during baking. Reserve about ⅔ cup of the pasta water before draining, as this starchy liquid will be key to achieving the ideal sauce consistency later on.

Step 2: Sauté the Aromatics and Chicken

While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the sliced onion and sauté until translucent and slightly caramelized, about 5 minutes. Then, toss in the crushed garlic and cook for another 30 seconds to release those irresistible aromas. Next, add the chicken chunks with salt and pepper, cooking until golden and cooked through—about 8 to 10 minutes. This step builds a robust flavor base that makes the bake truly satisfying.

Step 3: Add Tomatoes and Herbs

Once the chicken is ready, fold in the cherry tomatoes along with the fresh basil and oregano leaves. The tomatoes should soften just enough to release their juices while keeping their shape, adding freshness and color. This vibrant mix lifts the dish beyond a simple bake into something lively and flavorful.

Step 4: Combine Pesto, Cream, and Cheese

Turn off the heat and stir in the pesto, reserving 2 tablespoons for the topping. Add the thickened cream and half the parmesan and mozzarella, blending everything into a creamy, inviting sauce. If the mixture feels too thick, gradually add some of the reserved pasta water until it reaches a velvety, luscious consistency—perfect for coating every piece of pasta and chicken.

Step 5: Assemble and Bake

Combine the cooked pasta with the sauce mixture, folding gently to coat every spiral and chunk with that heavenly pesto cream. Transfer everything to a baking dish, sprinkle the remaining parmesan and mozzarella on top, dollop the reserved pesto, and scatter pine nuts for a lovely toasted crunch. Bake at 180°C (350°F) for about 20-25 minutes, or until the cheese is golden and bubbling. The aroma filling your kitchen will be almost irresistible!

How to Serve Pesto Pasta Bake with Chicken Recipe

The image shows a white rectangular baking dish filled with a colorful pasta dish. The bottom layer is made of golden-yellow rotini pasta, mixed evenly with pieces of light brown cooked chicken. Scattered throughout are bright red cherry tomatoes and fresh green spinach leaves. The pasta and ingredients have a slightly glossy texture, with the spinach leaves adding a fresh, leafy contrast. The dish is placed on a white marbled surface, with two fresh spinach leaves resting nearby. The look is fresh and inviting, with balanced colors and textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly chopped basil leaves right before serving to boost the herbal brightness and add a pop of color that’s visually stunning and fresh on the palate. A light drizzle of high-quality extra virgin olive oil just adds that final touch of richness and shine.

Side Dishes

This pesto pasta bake is quite hearty, so pairing it with a crisp, simple green salad dressed in lemon vinaigrette perfectly contrasts the richness. You could also offer some garlic bread or crusty focaccia to mop up any leftover sauce—comfort overload guaranteed!

Creative Ways to Present

For an unexpected twist at your next gathering, serve the pasta bake in individual ramekins or small cast iron skillets. Not only does this look charming, but it also keeps the cheesy top crispy and warm right to the last bite. A sprinkle of microgreens and a few toasted pine nuts on each serving elevate the presentation beautifully.

Make Ahead and Storage

Storing Leftovers

Any leftover Pesto Pasta Bake with Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually meld wonderfully overnight, making the leftovers even tastier. Be sure to cool the bake completely before sealing to maintain freshness.

Freezing

This dish freezes wonderfully if you want to prep ahead. Portion it into freezer-safe containers before baking or freeze the fully baked dish once cooled. Freeze for up to 2 months, and defrost in the fridge overnight before reheating. This makes weeknight dinners a breeze when time is tight.

Reheating

To reheat, cover the pasta bake with foil and warm it in a 175°C (350°F) oven for 15-20 minutes until heated through. If reheating from frozen, allow extra time and thaw first for best texture. Alternatively, a microwave works well for single portions, just watch to avoid drying out the creamy sauce.

FAQs

Can I use store-bought pesto for this recipe?

Absolutely! Store-bought pesto works perfectly and saves time. Just choose a high-quality pesto with fresh basil flavor, and remember to reserve a little for topping to keep that vibrant taste forward.

What pasta shape works best in a pesto pasta bake with chicken recipe?

Short, tubular or spiral pastas like penne, fusilli, or rotini are ideal because they trap the sauce and bits of chicken, ensuring each mouthful is bursting with flavor.

Is it possible to make this recipe vegetarian?

Yes! Simply omit the chicken and add extra cherry tomatoes, roasted vegetables like zucchini or bell peppers, or even chickpeas for protein. The pesto and cheeses will still make for a rich, delicious bake.

Can I prepare this dish ahead of time?

Definitely. You can assemble it fully and refrigerate it uncovered for a few hours before baking, or freeze it as mentioned earlier. Just allow extra baking time if it’s chilled or frozen before cooking.

How do I prevent the bake from drying out?

Using reserved pasta water to loosen the sauce is the key, as it adds moisture and helps the sauce cling to the pasta. Also, covering with foil during part of the bake helps keep things juicy before removing it for that perfect golden cheese topping.

Final Thoughts

There’s something so satisfying about a dish that feels like a warm hug on a plate, and this Pesto Pasta Bake with Chicken Recipe certainly delivers that in every bite. It’s approachable, packed with flavor, and adaptable enough to make your own. I can’t wait for you to try this recipe and enjoy those cheesy, herby, comforting moments that remind you why homemade food is the best kind of love.