This Creamy Pesto Chicken Pasta Bake is the ultimate comfort-food dinner that feels special but is easy enough for a busy weeknight. With tender chicken, rigatoni, and a rich pesto cream sauce, this baked pasta is cozy, flavorful, and family-approved.
Why You’ll Love This Recipe
- Creamy, cheesy, and packed with bold pesto flavor
- Simple ingredients and straightforward steps
- Perfect for meal prep, potlucks, or feeding a crowd
- A balanced one-pan pasta bake with chicken and veggies
Ingredients
- 10 oz rigatoni
- 1.5 lbs chicken tenderloins, diced
- 1.5 tablespoons Italian seasoning
- 1/3 cup prepared pesto
- 1.5 cups shredded mozzarella cheese
- 1 cup Parmesan cheese, shredded or grated
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon red pepper flakes (optional)
- 3 cups whole milk (or half-and-half or cream)
- 8 oz sun-dried tomatoes, oil drained
- 1.5 cups broccoli florets
- 2 cups baby spinach
- Olive oil
- Salt and freshly ground black pepper
Instructions
- Drizzle chicken with 1 tablespoon olive oil and season with Italian seasoning, salt, and pepper. Toss well.
- Bring a large pot of salted water to a boil for the pasta.
- Heat an oven-safe skillet over medium heat with olive oil. Cook chicken for 4–5 minutes per side until cooked through. Remove and set aside.
- Lower heat to medium-low. Melt butter, then sauté onion until translucent. Add garlic and cook until fragrant.
- Pour in milk, Cajun seasoning, red pepper flakes, salt, and pepper. Stir in sun-dried tomatoes and broccoli. Simmer until broccoli softens.
- Cook rigatoni to al dente and drain.
- Stir spinach into the sauce until wilted. Add pasta, chicken, and pesto, mixing until evenly coated.
- Top with mozzarella and Parmesan. Broil for 3–5 minutes until melted and lightly golden.
Tips & Tricks
- Use half-and-half or cream for an extra-rich sauce
- Swap broccoli with zucchini or mushrooms if preferred
- Let the pasta rest 5 minutes before serving for easier slicing
Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
Serve with garlic bread or a crisp green salad. You can also prepare this Creamy Pesto Chicken Pasta Bake ahead and broil just before serving.
Nutrition (Approximate per serving)
- Calories: 520
- Protein: 38g
- Carbohydrates: 42g
- Fat: 24g
FAQ
Can I make this ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
Can I freeze pesto chicken pasta bake?
Yes, freeze tightly covered for up to 2 months.
What pasta works best?
Rigatoni or penne hold the creamy sauce best.
Is this recipe spicy?
It’s mild; adjust Cajun seasoning and red pepper flakes to taste.
Can I use rotisserie chicken?
Yes, add it when combining the pasta and sauce.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze for up to 2 months
- Reheating: Warm in oven or microwave with a splash of milk
Similar Recipes
Creamy Pesto Chicken Pasta Bake
Creamy pesto chicken pasta bake made with rigatoni, tender chicken, and cheese.Baked until bubbly and golden.Perfect for easy family dinners or meal prep.
Ingredients
- 10 oz rigatoni
- 1.5 lbs chicken tenderloins diced
- 1.5 tablespoons Italian seasoning
- 1/3 cup prepared pesto
- 1.5 cups shredded mozzarella cheese
- 1 cup Parmesan cheese shredded or grated
- 2 tablespoons butter
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon red pepper flakes optional
- 3 cups whole milk or half-and-half or cream
- 8 oz sun-dried tomatoes oil drained
- 1.5 cups broccoli florets
- 2 cups baby spinach
- Olive oil
- Salt and freshly ground black pepper
Instructions
- Drizzle chicken with 1 tablespoon olive oil and season with Italian seasoning, salt, and pepper. Toss well.
- Bring a large pot of salted water to a boil for the pasta.
- Heat an oven-safe skillet over medium heat with olive oil. Cook chicken for 4–5 minutes per side until cooked through. Remove and set aside.
- Lower heat to medium-low. Melt butter, then sauté onion until translucent. Add garlic and cook until fragrant.
- Pour in milk, Cajun seasoning, red pepper flakes, salt, and pepper. Stir in sun-dried tomatoes and broccoli. Simmer until broccoli softens.
- Cook rigatoni to al dente and drain.
- Stir spinach into the sauce until wilted. Add pasta, chicken, and pesto, mixing until evenly coated.
- Top with mozzarella and Parmesan. Broil for 3–5 minutes until melted and lightly golden.
Notes
Serve with garlic bread or a crisp green salad. You can also prepare this Creamy Pesto Chicken Pasta Bake ahead and broil just before serving.
Conclusion
This Creamy Pesto Chicken Pasta Bake is rich, satisfying, and guaranteed to become a repeat dinner favorite. It’s simple, comforting, and packed with flavor—everything a great baked pasta should be.