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Creamy Pesto Chicken Pasta Bake

High protein pasta bake with chicken, basil pesto cream sauce, sun-dried tomatoes, and melted cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American-Italian, Italian
Calories: 815
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts 450g, cut into 1-inch cubes
  • 10 oz rigatoni or penne pasta approximately 300g
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt divided (1/2 tsp for chicken, 1/2 tsp for sauce)
  • 1/2 teaspoon black pepper
  • 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 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese freshly grated
  • 2-3 tablespoons fresh basil leaves for garnish

Equipment

  • Large pot for boiling pasta
  • Large oven-safe skillet (12-inch cast iron or stainless steel)
  • medium mixing bowl
  • Tongs or large spoon
  • measuring cups and spoons
  • Cheese grater
  • Oven

Method
 

  1. Preheat oven to 205°C (400°F).
  2. Bring a large pot of salted water to a boil. Cook pasta for 2 minutes LESS than package directions for al dente. Reserve 1 cup of pasta cooking water before draining. Drain pasta and set aside.
  3. In a medium bowl, toss cubed chicken with olive oil, Italian seasoning, paprika, 1/2 teaspoon salt, and black pepper until evenly coated.
  4. Heat a large oven-safe skillet over medium-high heat. Add seasoned chicken in a single layer and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through to 165°F. Remove chicken to a plate and set aside.
  5. Reduce heat to medium. Add butter to the same skillet. Once melted, add diced onion and sauté for 3-4 minutes until translucent.
  6. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
  7. Stir in sun-dried tomatoes and baby spinach. Cook for 2-3 minutes until spinach wilts completely.
  8. Pour in heavy cream and basil pesto. Stir to combine and bring to a gentle simmer. Let simmer for 1-2 minutes to blend flavors.
  9. Add cooked pasta, cooked chicken, and 1/2 cup reserved pasta water to the skillet. Toss until everything is well-coated with sauce. Add more pasta water 1/4 cup at a time if sauce is too thick.
  10. Stir in half of the Parmesan cheese (1/4 cup). Taste and add remaining 1/2 teaspoon salt if needed.
  11. Spread pasta mixture evenly in skillet. Sprinkle mozzarella cheese over top, followed by remaining Parmesan cheese.
  12. Transfer skillet to oven and bake for 10-15 minutes until cheese is melted and bubbling. For golden-brown top, broil on high for 2-3 minutes, watching carefully.
  13. Remove from oven (handle will be hot!) and let rest for 3-5 minutes. Garnish with fresh basil leaves before serving.

Notes

Pasta Cooking: Undercooking pasta by 2 minutes is CRITICAL. Pasta continues cooking in the oven and absorbs sauce. If cooked to full al dente initially, it will be mushy after baking. Test a piece—it should be quite firm with a chalky center. Oven-Safe Skillet: Use cast iron, stainless steel, or any skillet with metal handle. If you don't have one, transfer mixture to greased 9x13 inch baking dish before topping with cheese. Pasta Water: Reserve the pasta water! The starch helps sauce cling to pasta and creates silky texture. Add gradually until sauce is creamy but not soupy. Storage: Store in airtight container in refrigerator for up to 3 days. Reheating: Reheat in oven at 180°C (350°F) covered with foil for 15-20 minutes. Add splash of cream or milk before reheating. For microwave, heat individual portions on medium power in 1-minute intervals with added water. Freezing: Freeze for up to 2 months. Thaw overnight in fridge and reheat in oven, adding cream to restore consistency. Substitutions: Use chicken thighs for more moisture. Swap heavy cream for half-and-half for lighter version. Use gluten-free pasta (undercook by 2 minutes). Part-skim mozzarella reduces fat. Make-Ahead: Assemble through step 11 up to 24 hours ahead. Cover and refrigerate. Let sit at room temperature 20 minutes before baking, then bake 20-25 minutes. Add Vegetables: Sauté mushrooms, bell peppers, or zucchini with onions for extra nutrition. Pro Tip: Pasta water is secret weapon for perfect sauce consistency. Starch helps sauce cling and creates silky texture. Add gradually until creamy.