If you’re searching for a comforting yet vibrant dish that brings together creamy, cheesy, and herbaceous flavors, then this Baked Chicken Pesto Pasta Recipe will absolutely steal your heart. Imagine tender chicken pieces mingling with perfectly cooked pasta, all enveloped in a luscious pesto-ricotta cream sauce, topped with melty mozzarella and parmesan cheeses baked to golden perfection. This recipe is a wonderful way to elevate your weeknight dinner or impress guests with a minimal fuss but maximum flavor approach.
Ingredients You’ll Need
Each ingredient in this Baked Chicken Pesto Pasta Recipe is simple yet plays a crucial role in delivering the rich flavors and satisfying textures. From the creamy cheeses that add lusciousness to the fresh pesto that infuses bright herbal notes, every component is essential.
- Cooked chopped chicken (4 cups): Tender protein to make the dish hearty and fulfilling.
- Spaghetti (16 ounces): The perfect pasta shape that holds the sauce beautifully.
- Pesto sauce (1 6-oz jar): The star ingredient lending herby, garlicky flavor depth.
- Heavy cream (¾ cup): Adds richness and silky texture to the sauce.
- Ricotta cheese (1 15-oz container): Provides creaminess and balances the pesto’s intensity.
- Garlic powder (1 tsp): Enhances the garlicky notes without overpowering.
- Mozzarella cheese (3 cups shredded): Melts nicely for that irresistibly gooey top layer.
- Parmesan cheese (1 cup grated): Adds a nutty, sharp flavor that complements the creamy elements.
How to Make Baked Chicken Pesto Pasta Recipe
Step 1: Prepare Your Baking Dish and Pasta
Start by preheating your oven to 400 degrees Fahrenheit and generously spraying a 9×13-inch baking dish with nonstick cooking spray — this ensures easy cleanup and helps your pasta bake to come out flawlessly. Meanwhile, bring a large pot of water to a boil and cook your spaghetti until al dente, following the package instructions. Drain the pasta and set it aside to cool slightly. Cooking the pasta just right sets the foundation for a perfect texture in your final dish.
Step 2: Mix the Creamy Pesto Sauce
In a large bowl, stir together the heavy cream, ricotta cheese, pesto sauce, garlic powder, one cup of shredded mozzarella, and half a cup of grated parmesan. This combination creates a velvety sauce bursting with layers of flavor that will coat every strand of pasta. The ricotta’s mild sweetness and creamy texture balance the pungent, herby pesto perfectly.
Step 3: Combine Pasta and Chicken
Add your cooked spaghetti and the chopped chicken into the pesto-cream sauce, then toss everything together until every bite will be loaded with creamy, herby goodness. This is the moment when all the flavors come together, allowing the chicken to soak up the savory sauce, and the pasta gets luxuriously glossy.
Step 4: Assemble and Top
Transfer your hearty pasta and chicken mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining mozzarella and parmesan cheeses on top to create that irresistible golden, bubbly crust after baking. Think of this cheesy topping as the crowning jewel that makes this Baked Chicken Pesto Pasta Recipe extra special.
Step 5: Bake to Perfection
Pop your assembled dish into the oven and bake for 25 to 30 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and lightly golden at the edges. The baking melds the flavors, warms everything through, and gives you that cozy baked pasta experience that’s pure comfort in every forkful.
How to Serve Baked Chicken Pesto Pasta Recipe
Garnishes
Adding a sprinkle of freshly chopped basil or a dusting of extra parmesan right before serving instantly brightens the dish. A twist of freshly ground black pepper or a handful of toasted pine nuts can add an exciting textural contrast. Garnishes really elevate this dish from great to memorable, making every bite pop with freshness.
Side Dishes
This Baked Chicken Pesto Pasta Recipe pairs beautifully with crisp green salads, such as arugula with a lemon vinaigrette or a simple mixed greens salad. Roasted or grilled vegetables like asparagus, zucchini, or cherry tomatoes also complement the creamy pasta with their vibrant flavors. Don’t forget some crusty garlic bread to scoop up every last bit of that delicious sauce!
Creative Ways to Present
For a fun twist, serve this pasta in individual ramekins or mini cast iron skillets for a charming presentation at dinner parties. Alternatively, layering the pasta bake in a clear glass dish provides a beautiful view of all the cheesy, creamy layers. Serve family-style straight from the oven to encourage everyone to dig in and share the joy.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Baked Chicken Pesto Pasta Recipe in an airtight container in the refrigerator for up to three days. The flavors will continue to mellow, making it even more delicious the next day. Make sure to cool the dish completely before refrigerating to keep textures optimal.
Freezing
This dish freezes wonderfully, making it a perfect option for meal prep or busy nights. Assemble the pasta bake but skip the final baking step; cover tightly with foil or plastic wrap, then freeze for up to two months. When ready, bake from frozen, adding extra cooking time as needed until heated through and bubbly on top.
Reheating
To reheat, cover leftovers with foil and warm in a 350°F oven until heated through, about 20 minutes, to preserve the creamy sauce and prevent drying out. Alternatively, reheat single servings in the microwave, stirring halfway through to distribute heat evenly. A splash of cream or a sprinkle of cheese over the top before reheating can revive that freshly-baked charm.
FAQs
Can I make this recipe with another type of pasta?
Absolutely! While spaghetti works wonderfully to hold the sauce, feel free to use penne, fusilli, or rigatoni for a different shape and bite. Just adjust cooking times according to the pasta you choose.
Is it possible to use store-bought or homemade pesto?
Both options work beautifully! Store-bought pesto is a huge time-saver and often very flavorful, but homemade pesto adds a fresh, bright dimension that really shines in this recipe.
Can I substitute the heavy cream with something lighter?
You can use half-and-half or whole milk for a lighter sauce, but the texture won’t be quite as rich or creamy. For best results, stick with heavy cream or a similar full-fat dairy.
How do I know when the pasta is baked perfectly?
Look for melted, bubbly cheese topping with slight golden spots and a fully heated interior. You want the edges to be slightly browned but not burned. The sauce should be hot and creamy.
Can this dish be made vegetarian?
Definitely! Simply omit the chicken and consider adding sautéed mushrooms, spinach, or sun-dried tomatoes for added protein and flavor. The pesto and cheeses provide plenty of richness and depth on their own.
Final Thoughts
This Baked Chicken Pesto Pasta Recipe is one of those dishes that feels like a warm hug on a plate. It’s rich, flavorful, and surprisingly simple to put together, making it perfect for weeknight family dinners or casual entertaining. I encourage you to try it soon and discover how comforting and delicious combining pesto, tender chicken, and cheesy pasta baked to perfection can be!
Print
Baked Chicken Pesto Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This comforting Baked Chicken Pesto Pasta combines tender cooked chicken, al dente spaghetti, and a creamy pesto sauce baked to perfection with a cheesy topping. It’s an easy, flavorful casserole that serves 8 and is perfect for a family meal or gathering.
Ingredients
Chicken and Pasta
- 4 cups cooked chopped chicken
- 16 oz spaghetti (uncooked)
Sauce
- 1 (6-oz) jar pesto sauce
- ¾ cup heavy cream
- 1 (15-oz) container ricotta cheese
- 1 tsp garlic powder
Cheese Topping
- 3 cups shredded mozzarella cheese (divided)
- 1 cup grated parmesan cheese (divided)
Instructions
- Preheat and Prepare: Preheat your oven to 400ºF (204ºC). Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Cook Pasta: Bring a large pot of water to a rolling boil over medium-high heat. Add the uncooked spaghetti and cook according to the package instructions until al dente, usually around 8-10 minutes. Drain the pasta well and set aside.
- Make the Sauce and Combine: In a large mixing bowl, stir together the heavy cream, ricotta cheese, pesto sauce, garlic powder, 1 cup of shredded mozzarella cheese, and ½ cup of grated parmesan cheese. Add the cooked spaghetti to the sauce mixture and toss gently to coat the pasta evenly. Season with kosher salt and freshly ground black pepper to taste.
- Assemble the Casserole: Transfer the pesto pasta mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 2 cups of mozzarella cheese and ½ cup of parmesan cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese topping is melted, bubbly, and lightly golden. Remove from the oven and let it cool for a few minutes before serving.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- Adjust the seasoning based on your preference; adding a pinch of chili flakes can add a nice kick.
- To make it gluten-free, substitute regular spaghetti with gluten-free pasta.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
