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Delicious pesto chicken pasta bake topped with cheese and fresh basil.

Pesto Chicken Pasta Bake

A delightful comfort food that combines tender chicken, vibrant pesto, and hearty pasta into one delicious dish, perfect for families and ideal for cooler days.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz pasta of choice (rigatoni, mezzi rigatoni, or tortiglioni) You can use any tube-shaped pasta.
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 Tbsp Italian seasoning
  • 1 tsp paprika
  • 1 ¼ tsp kosher salt, divided
  • ½ tsp black pepper
  • 1 to 2 Tbsp extra-virgin olive oil Can use oil from jarred roasted tomatoes.
  • ¾ cup minced shallots
  • 4 cloves garlic, minced
  • Pinch crushed red pepper flakes Adjust according to heat preference.
  • 1 cup jarred roasted tomatoes, thinly sliced (or ½ cup julienned sun-dried tomatoes)
  • 2 to 3 handfuls fresh baby spinach
  • ½ cup pesto Store-bought or homemade.
  • ½ cup heavy cream
  • ½ cup freshly grated Parmigiano-Reggiano cheese, divided
  • 3 to 4 oz fresh mozzarella cheese, torn
  • Chopped fresh basil for garnish

Method
 

Cooking the Pasta
  1. Boil the pasta in a large pot of generously salted water until just shy of al dente. Reserve 1 cup of cooking water before draining.
Preparing the Chicken
  1. Toss the cubed chicken with olive oil, Italian seasoning, paprika, ¾ tsp. of salt, and ½ tsp. of black pepper in a large mixing bowl.
  2. Let it marinate while preparing the other ingredients.
Sautéing the Chicken
  1. Heat a large oven-safe skillet over medium heat and sauté the marinated chicken until fully cooked, about 8 minutes.
  2. Transfer cooked chicken to a bowl and set aside.
Cooking the Aromatics
  1. In the same skillet, sauté the minced shallots until softened, about 3 minutes.
  2. Add the minced garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
Incorporating the Vegetables
  1. Stir in the roasted tomatoes (or sun-dried tomatoes) and add the fresh spinach. Sauté until spinach begins to wilt, about 2 to 3 minutes.
  2. Season with the remaining ½ tsp. of salt.
Combining the Sauce
  1. Add pesto and heavy cream to the skillet, stirring to combine and bring to a gentle simmer.
Adding the Pasta
  1. Add the drained pasta and ½ cup of reserved pasta water to the skillet. Stir continuously until the sauce thickens and coats the pasta.
  2. If too thick, gradually add more reserved pasta water.
Cheesing it Up
  1. Stir in 1/3 cup of Parmigiano-Reggiano and return the cooked chicken to the skillet. Mix well.
Broiling for Perfection
  1. Preheat the oven broiler to HIGH. Scatter torn mozzarella cheese and remaining Parmigiano-Reggiano over the pasta.
  2. Broil for 3 to 4 minutes until cheese is melted and bubbly.
Garnishing and Serving
  1. Remove from oven, garnish with chopped fresh basil, and serve hot.

Notes

Can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze tightly wrapped for up to 3 months. Broil just before serving for fresh cheese.