Chicken Pesto Pasta Bake
Chicken Pesto Pasta Bake
Ingredients
- 1 1/2 pounds boneless chicken breast or thigh, diced
- 12 ounces penne or rotini protein pasta, uncooked
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1 cup pesto
- 1 pint cherry tomatoes, halved
- 3 cups fresh spinach
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Preheat the oven to 375°F.
⏱️ 10 min•🌡️ 375
- 2
In a 9x13 inch baking dish, combine the diced chicken, uncooked pasta, chicken broth, milk, garlic powder, Italian seasoning, salt, pepper, pesto, halved cherry tomatoes, and fresh spinach. Stir well to ensure all ingredients are evenly distributed and the pasta is submerged in the liquid.
⏱️ 5 min
- 3
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 4
Bake in the preheated oven for 35 minutes.
⏱️ 35 min•🌡️ 375
- 5
Carefully remove the dish from the oven. Remove the foil and sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta bake.
⏱️ 2 min
- 6
Return the uncovered dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the pasta is tender.
⏱️ 15 min•🌡️ 375
- 7
Remove the pasta bake from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set and the flavors to meld.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pesto Pasta Bake
- 1 1/2 pounds boneless chicken breast or thigh, diced
- 12 ounces penne or rotini protein pasta, uncooked
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1 cup pesto
- 1 pint cherry tomatoes, halved
- 3 cups fresh spinach
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Preheat the oven to 375°F.
⏱️ 10 min•🌡️ 375 - 2
In a 9x13 inch baking dish, combine the diced chicken, uncooked pasta, chicken broth, milk, garlic powder, Italian seasoning, salt, pepper, pesto, halved cherry tomatoes, and fresh spinach. Stir well to ensure all ingredients are evenly distributed and the pasta is submerged in the liquid.
⏱️ 5 min - 3
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 4
Bake in the preheated oven for 35 minutes.
⏱️ 35 min•🌡️ 375 - 5
Carefully remove the dish from the oven. Remove the foil and sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta bake.
⏱️ 2 min - 6
Return the uncovered dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the pasta is tender.
⏱️ 15 min•🌡️ 375 - 7
Remove the pasta bake from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set and the flavors to meld.
⏱️ 10 min