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.