Can I make Pesto Chicken Pasta Bake ahead of time?

Yes! Prepare everything up to broiling, cover, and refrigerate. Broil when ready to serve.

Can I use a different type of pasta?

Absolutely! Short pasta shapes like penne or rigatoni work great.

How can I make this dish dairy-free?

Use coconut cream instead of heavy cream and dairy-free cheese alternatives.

Can I freeze Pesto Chicken Pasta Bake?

Yes! Freeze before broiling for up to 3 months. Thaw overnight and broil when ready to enjoy.

What can I serve with Pesto Chicken Pasta Bake?

Pair it with a fresh salad, garlic bread, or roasted veggies.

Can I use store-bought pesto instead of homemade?

Definitely! High-quality store-bought pesto works just as well.

Pesto Chicken Pasta Bake

Description

A creamy, cheesy, one-pan pasta bake with tender chicken, fresh spinach, roasted tomatoes, and a rich pesto sauce. Perfect for busy weeknights or family gatherings.

Ingredients

Scale

12 oz. Tortiglioni Pasta
1 lb. Chicken Breasts, cubed
1 Tbsp. Italian Seasoning
1 tsp. Paprika
1 1/4 tsp. Kosher Salt, divided
1/2 tsp. Black Pepper
1–2 Tbsp. Olive Oil
3/4 cup Shallots, minced
4 Garlic Cloves, minced
Pinch of Red Pepper Flakes
1 cup Roasted Red Tomatoes, sliced
2–3 handfuls Fresh Spinach
1/2 cup Pesto
1/2 cup Heavy Cream
1/2 cup Parmigiano-Reggiano, grated
3–4 oz. Fresh Mozzarella, torn
Chopped Fresh Basil for garnish

Instructions

Boil pasta in salted water until just al dente. Reserve 1 cup of pasta water before draining.
Toss chicken with olive oil, Italian seasoning, paprika, salt, and pepper. Sauté in a large oven-safe skillet over medium heat until cooked through (about 8 minutes). Transfer to a plate and set aside.
Add shallots and cook until softened, about 3 minutes. Stir in garlic and red pepper flakes, cooking for another minute. Add roasted tomatoes and spinach, cooking until spinach wilts.
Stir in pesto and heavy cream. Add cooked pasta and reserved water, stirring until the sauce thickens. Return chicken to the skillet and mix with 1/3 cup Parmigiano-Reggiano.
Top with mozzarella and remaining cheese. Broil on high for 3-4 minutes, until cheese is bubbly and golden. Garnish with fresh basil and serve hot!

Notes

For a dairy-free option, use coconut cream and dairy-free cheese. To make it gluten-free, swap with chickpea or brown rice pasta.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 530
Sugar: 4g
Sodium: 780mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 36g
Cholesterol: 110mg

Keywords: pesto chicken pasta bake, creamy chicken pesto, easy pasta bake, one-pan chicken pasta