Creamy Pesto Chicken Pasta Bake

• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Pasta and Sauce:

• 10 oz (300g) rigatoni or penne pasta
• 2 tablespoons butter
• 1/2 cup yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (oil-packed), drained and sliced
• 1 cup baby spinach, packed
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 cup heavy cream
• 1 cup reserved pasta cooking water
• 1/2 teaspoon kosher salt

For the Topping:

• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, freshly grated
• 2-3 tablespoons fresh basil leaves for garnish

Ingredient Notes:

Rigatoni and penne work best for this recipe because their tubular shapes catch the creamy sauce inside and out. I prefer rigatoni for its larger size and ridged exterior that holds sauce beautifully. Cook the pasta 2 minutes less than the package directions since it will finish cooking in the oven.

Basil pesto is the star of the sauce. Store-bought pesto works perfectly, but homemade pesto elevates the dish even more. Look for pesto made with quality olive oil and real Parmesan. The pesto should be vibrant green and fragrant with basil.

Sun-dried tomatoes add concentrated, sweet-tart tomato flavor that balances the richness of the cream and cheese. Use oil-packed sun-dried tomatoes for the best flavor and texture. Drain them well and slice into strips so they distribute evenly throughout the pasta.

Heavy cream creates the luxurious, silky sauce that coats the pasta. Don’t substitute milk here since you need the fat content for proper consistency and richness. The reserved pasta water helps thin the sauce to the perfect coating consistency while adding starch that helps everything cling together.

How to Make High Protein Pesto Chicken Pasta Bake

The key to success is cooking the pasta slightly underdone and using an oven-safe skillet so everything can go from stovetop to oven seamlessly. This method builds flavor in layers while keeping cleanup to a minimum.

Prepare and Cook the Pasta:

1. Preheat your oven to 205°C (400°F).

2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2 minutes less than the package directions for al dente. The pasta should still have a slight bite in the center. Before draining, scoop out 1 cup of the pasta cooking water and set it aside. Drain the pasta and set aside.

Season and Cook the Chicken:

3. While the pasta cooks, place the cubed chicken in a medium bowl. Drizzle with the olive oil, then add the Italian seasoning, paprika, 1/2 teaspoon salt, and black pepper. Toss until every piece is evenly coated with the seasonings.

4. Heat a large oven-safe skillet (12-inch cast iron or stainless steel works best) over medium-high heat. Once hot, add the seasoned chicken in a single layer. Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through to 165°F internal temperature. Remove the chicken to a plate and set aside.

Build the Sauce:

5. Reduce the heat to medium and add the butter to the same skillet. Once melted and bubbling, add the diced onion. Sauté for 3-4 minutes, stirring occasionally, until the onion is translucent and softened. The onion should be tender but not browned.

6. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Don’t let the garlic brown or it will become bitter.

7. Stir in the sliced sun-dried tomatoes and baby spinach. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts completely and reduces in volume. The sun-dried tomatoes will soften and release their flavor into the mixture.

8. Pour in the heavy cream and add the basil pesto. Stir everything together until well combined. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for 1-2 minutes to blend the flavors. The sauce should be creamy and aromatic.

Combine and Assemble:

9. Add the cooked pasta and cooked chicken back to the skillet with the sauce. Pour in 1/2 cup of the reserved pasta water. Toss everything together using tongs or a large spoon, ensuring the pasta and chicken are completely coated with the creamy pesto sauce. If the sauce seems too thick, add more pasta water 1/4 cup at a time until you reach a creamy consistency that coats everything nicely.

10. Stir in half of the grated Parmesan cheese (1/4 cup). Taste and add the remaining 1/2 teaspoon salt if needed.

11. Spread the pasta mixture evenly in the skillet. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the remaining Parmesan cheese.

Bake and Serve:

12. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the cheese is completely melted and bubbling around the edges. For a golden-brown, slightly crispy cheese topping, turn on the broiler to high and broil for 2-3 minutes, watching carefully to prevent burning.

13. Remove from the oven (remember the handle will be extremely hot!) and let rest for 3-5 minutes. This allows the sauce to thicken slightly and makes serving easier. Garnish with fresh basil leaves torn or cut into ribbons.

Pro tip: The pasta water is your secret weapon for the perfect sauce consistency. The starch in the pasta water helps the sauce cling to the pasta and creates a silky texture. Add it gradually until the sauce is creamy but not soupy.

What to Serve with High Protein Pesto Chicken Pasta Bake

This rich, cheesy pasta bake is substantial on its own but pairs beautifully with a few simple sides that add freshness and balance.

Garlic Bread: Crispy, buttery garlic bread is the classic pairing. Use it to scoop up every bit of the creamy pesto sauce. Make it extra special by brushing with garlic butter and sprinkling with Parmesan before toasting. For more complete meal ideas, check out our collection of easy dinner recipes.

Arugula Salad with Lemon Vinaigrette: Peppery arugula dressed with fresh lemon juice, olive oil, and a touch of Dijon mustard provides a bright, acidic contrast to the rich pasta. The bitterness of arugula cuts through the cream and cheese perfectly.

Simple Caesar Salad: Crisp romaine lettuce with creamy Caesar dressing, croutons, and shaved Parmesan complements the Italian flavors. Keep the dressing light so it doesn’t compete with the pasta’s richness.

Roasted Vegetables: Roasted zucchini, bell peppers, and cherry tomatoes seasoned with Italian herbs and olive oil add color and nutrition. The caramelized edges provide textural contrast to the creamy pasta.

Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze brings freshness and ties in with the basil pesto flavors. The cool, fresh ingredients balance the hot, baked pasta.

Steamed Broccoli: Simple steamed broccoli with a squeeze of lemon and a sprinkle of salt adds healthy greens without much effort. The mild flavor lets the pasta bake remain the star.

Antipasto Platter: Serve a small antipasto platter with olives, marinated artichokes, roasted red peppers, and sliced salami for an Italian-inspired feast. This works especially well when entertaining.

Pro Tips & Variations

Pasta Cooking Time: Undercooking the pasta by 2 minutes is crucial. The pasta will continue cooking in the oven and absorb sauce, so if you cook it to full al dente initially, it will be mushy after baking. Test a piece before draining—it should be quite firm with a chalky center.

Oven-Safe Skillet: Using an oven-safe skillet eliminates the need to transfer everything to a baking dish, which means less cleanup and more flavor since all the browned bits from cooking the chicken stay in the pan. Cast iron, stainless steel, or any skillet with a metal handle works perfectly.

Pesto Quality: The quality of your pesto makes a huge difference. If using store-bought, look for pesto in the refrigerated section rather than shelf-stable jars. Better yet, make homemade pesto with fresh basil, pine nuts, garlic, Parmesan, and quality olive oil.

Chicken Alternatives: Boneless, skinless chicken thighs stay moister than breasts and have more flavor. They need the same cooking time when cut into cubes. You can also use rotisserie chicken—just shred it and add it when you add the pasta to save time.

Lighter Version: Swap the heavy cream for half-and-half to reduce calories and fat. The sauce will be slightly thinner but still delicious. You can also use part-skim mozzarella instead of full-fat. For even more protein, try our high protein garlic parmesan chicken for another cheesy favorite.

Add More Vegetables: Sauté sliced mushrooms, diced bell peppers, or chopped zucchini along with the onions for extra nutrition. Cherry tomatoes halved and added with the spinach also work beautifully.

Make It Ahead: Assemble the entire dish (through step 11) up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes, then bake for 20-25 minutes since it starts cold.

Gluten-Free Option: Use your favorite gluten-free pasta. Follow the same undercooking principle—cook it 2 minutes less than package directions. Gluten-free pasta can get mushy faster, so watch it carefully.

Storage & Reheating Tips

This pesto chicken pasta bake stores beautifully and makes excellent leftovers. Transfer any remaining pasta to an airtight container and refrigerate for up to 3 days. The pasta will absorb more sauce as it sits, becoming even creamier and more flavorful.

To reheat in the oven, place the pasta in an oven-safe dish, cover with foil, and warm at 180°C (350°F) for 15-20 minutes until heated through. Add a splash of cream, milk, or chicken broth before reheating to restore moisture. Remove the foil for the last 5 minutes to re-crisp the cheese.

For microwave reheating, place individual portions in microwave-safe containers. Add a tablespoon of water or cream, cover loosely, and heat on medium power in 1-minute intervals, stirring between each interval, until warmed through. The microwave won’t give you crispy cheese, but the pasta will still taste delicious.

This dish freezes reasonably well for up to 2 months. Freeze in individual portions or family-sized containers. Thaw overnight in the refrigerator, then reheat in the oven as directed above. The sauce may separate slightly when frozen, so add a splash of cream when reheating to bring it back together.

For meal prep, I prefer cooking the components separately and assembling fresh when ready to eat. Cook the chicken and store it in one container, make the sauce and store it separately, and cook pasta fresh. This gives you the convenience of prep-ahead cooking with the texture of a freshly made dish.

Common Questions

Can I use a different type of pasta? Absolutely. Short pasta shapes work best—try fusilli, rotini, farfalle (bow ties), or shells. Avoid long pasta like spaghetti or fettuccine since they don’t work well in a baked dish. Whatever shape you choose, make sure to undercook it by 2 minutes.

What if I don’t have an oven-safe skillet? No problem. Cook everything on the stovetop as directed, then transfer the pasta mixture to a greased 9×13 inch baking dish. Top with cheese and bake as directed. You’ll just have one extra dish to wash.

Can I make this without heavy cream? Yes, but the sauce will be thinner and less rich. Half-and-half works, though you may need to reduce it longer to thicken. Greek yogurt mixed with a little milk creates a tangy, lighter sauce. Avoid regular milk—it’s too thin and will make the sauce watery.

My pasta bake seems dry. What went wrong? You likely didn’t add enough pasta water or the pasta was overcooked initially. The pasta should be quite underdone when it goes into the oven. Make sure to reserve that pasta water and add it generously—the pasta absorbs a lot of liquid as it bakes.

Can I use jar pesto? Yes, store-bought pesto works great. Look for brands in the refrigerated section for better flavor. If using shelf-stable jarred pesto, you may want to brighten it up with a squeeze of fresh lemon juice and a drizzle of good olive oil.

This high protein pesto chicken pasta bake proves that comfort food can be both delicious and nutritious. The creamy pesto sauce, tender chicken, and melted cheese create a dinner that satisfies everyone at the table while delivering substantial protein. Looking for more high-protein dinners? Our high protein egg roll in a bowl is another quick favorite that comes together in under 30 minutes.