Pesto Chicken Pasta Bake
Pesto Chicken Pasta Bake
Ingredients
For the Pasta and Chicken
- 12 ounces Penne pasta, uncooked
- 1 teaspoon Salt, for pasta water
- 1 pound Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
For the Sauce
- 1 tablespoon Olive oil
- 1 Yellow onion, medium, chopped
- 3 Garlic, cloves, minced
- 1/2 teaspoon Red pepper flakes
- 1 can Diced tomatoes, 14.5 ounces, undrained
- 1 cup Chicken broth
- 1/2 cup Heavy cream
- 1/2 cup Pesto
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
For Assembly and Topping
- 2 cups Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
🌡️ 375°F - 2
Cook the penne pasta according to package directions, adding 1 teaspoon of salt to the boiling water. Cook until al dente. Drain the pasta and set aside.
⏱️ 10 min - 3
While the pasta cooks, pat the chicken breasts dry. Heat 1 tablespoon of olive oil in a large skillet or oven-safe pot over medium-high heat. Add the chicken breasts and cook for 6 to 8 minutes per side, or until cooked through and no longer pink in the center. Remove chicken from the skillet, let cool slightly, then shred or dice into bite-sized pieces.
⏱️ 15 min - 4
In the same skillet, add another 1 tablespoon of olive oil if needed. Add the chopped yellow onion and cook over medium heat for 5 to 7 minutes, or until softened and translucent.
⏱️ 7 min - 5
Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 6
Stir in the undrained diced tomatoes, chicken broth, heavy cream, pesto, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 5 min - 7
In the prepared baking dish, combine the cooked penne pasta, shredded chicken, and the creamy pesto sauce. Stir well to ensure everything is evenly coated.
⏱️ 3 min - 8
Sprinkle 1 1/2 cups of the shredded mozzarella cheese and 1/4 cup of the grated Parmesan cheese into the pasta mixture and stir gently to combine.
⏱️ 1 min - 9
Spread the pasta mixture evenly in the baking dish. Top with the remaining 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.
⏱️ 1 min - 10
Bake for 20 to 25 minutes, or until the cheese is bubbly and lightly golden brown.
⏱️ 25 min•🌡️ 375°F - 11
Remove the baking dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped basil, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Chicken Pasta Bake
Ingredients
For the Pasta and Chicken
- 12 ounces Penne pasta, uncooked
- 1 teaspoon Salt, for pasta water
- 1 pound Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
For the Sauce
- 1 tablespoon Olive oil
- 1 Yellow onion, medium, chopped
- 3 Garlic, cloves, minced
- 1/2 teaspoon Red pepper flakes
- 1 can Diced tomatoes, 14.5 ounces, undrained
- 1 cup Chicken broth
- 1/2 cup Heavy cream
- 1/2 cup Pesto
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
For Assembly and Topping
- 2 cups Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
🌡️ 375°F - 2
Cook the penne pasta according to package directions, adding 1 teaspoon of salt to the boiling water. Cook until al dente. Drain the pasta and set aside.
⏱️ 10 min - 3
While the pasta cooks, pat the chicken breasts dry. Heat 1 tablespoon of olive oil in a large skillet or oven-safe pot over medium-high heat. Add the chicken breasts and cook for 6 to 8 minutes per side, or until cooked through and no longer pink in the center. Remove chicken from the skillet, let cool slightly, then shred or dice into bite-sized pieces.
⏱️ 15 min - 4
In the same skillet, add another 1 tablespoon of olive oil if needed. Add the chopped yellow onion and cook over medium heat for 5 to 7 minutes, or until softened and translucent.
⏱️ 7 min - 5
Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 6
Stir in the undrained diced tomatoes, chicken broth, heavy cream, pesto, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 5 min - 7
In the prepared baking dish, combine the cooked penne pasta, shredded chicken, and the creamy pesto sauce. Stir well to ensure everything is evenly coated.
⏱️ 3 min - 8
Sprinkle 1 1/2 cups of the shredded mozzarella cheese and 1/4 cup of the grated Parmesan cheese into the pasta mixture and stir gently to combine.
⏱️ 1 min - 9
Spread the pasta mixture evenly in the baking dish. Top with the remaining 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.
⏱️ 1 min - 10
Bake for 20 to 25 minutes, or until the cheese is bubbly and lightly golden brown.
⏱️ 25 min•🌡️ 375°F - 11
Remove the baking dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped basil, if desired.
⏱️ 5 min