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
Scale
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.
