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One-Pan Creamy Pesto Chicken & Mozzarella Bake

A rich, cheesy baked pasta with tender chicken, basil pesto cream sauce, and golden mozzarella that comes together in one dish in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 12 oz dry pasta penne, rotini, or fusilli recommended
  • 1 cup heavy cream or half-and-half
  • 0.5 cup basil pesto store-bought or homemade
  • 0.5 cup chicken broth
  • 2 cloves garlic minced
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1.5 cups shredded mozzarella cheese freshly shredded preferred
  • 0.25 cup grated Parmesan cheese
  • fresh basil leaves for garnish
  • cherry tomatoes halved, optional garnish

Equipment

  • 9x13-inch baking dish
  • Large pot for pasta
  • medium mixing bowl
  • whisk
  • Instant read thermometer

Method
 

  1. Bring a large pot of well-salted water to a boil. Cook the pasta for 2 to 3 minutes less than the package directions until firm with a visible white center. Drain and set aside without rinsing.
  2. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
  3. In a medium bowl, whisk together the heavy cream, basil pesto, chicken broth, minced garlic, salt, and pepper until smooth and fully combined.
  4. Add the drained pasta and raw chicken pieces to the baking dish. Pour the pesto cream sauce over everything and toss to coat evenly. Spread into a single even layer.
  5. Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan. Scatter halved cherry tomatoes over the cheese if using.
  6. Bake uncovered for 20 to 25 minutes until the cheese is golden and bubbling at the edges and the chicken reads 165 degrees F on an instant-read thermometer. Tent with foil if the cheese browns before the chicken is done.
  7. Remove from the oven and let the bake rest for 5 minutes before serving. Garnish with fresh basil leaves and serve hot.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat in a skillet with a splash of chicken broth over medium-low heat, or covered with foil in a 350 degree F oven for 15 minutes. Make-Ahead: Assemble up to 24 hours ahead, cover with foil, and refrigerate. Add 5 to 8 extra minutes to the bake time and a splash of broth before baking. Substitutions: Swap heavy cream for whole milk plus 1 tablespoon cornstarch for a lighter version. Add baby spinach to the dish before baking for extra greens. Shrimp can replace chicken but should be added in the last 8 minutes of baking. Pro Tip: Always undercook pasta by 2 to 3 minutes before baking to prevent a mushy final texture.