Chicken Pesto Pasta Bake (Easy Weeknight Dinner) (2024)

This chicken pesto pasta bake is a comforting, year-round dinner you can make in 45 minutes with easy-to-find ingredients. Flavors like basil pesto, tender chicken, and two cheeses meld together to create a hearty, warm pasta dish perfect for weeknights.

This recipe was originally published on February 22, 2017, and was republished in March 2024 to add better quality photos, re-test the recipe, and add more helpful tips.

Pesto is a fabulous ingredient I love for its bright, herbaceous flavor and versatility. I use my homemade pesto sauce all the time to whip up delicious recipes like artichoke pesto pasta, baked pesto salmon, mozzarella pesto stuffed chicken, and, of course, this simple and delicious pasta bake.

It’s a straightforward recipe I can make all year as long as I have a good pesto on hand. Combined with perfectly cooked pasta, chicken, and creamy cheese, it’s an irresistible dinner that’s perfect for a comforting, cozy meal with loved ones.

Why You’ll Love This Recipe

• Make it in the summer with fresh basil pesto or in the winter with pesto from your freezer; it’s good all year!
• You can have it baked and on the table in just 45 minutes.
• It uses familiar, easy-to-find ingredients to create a comforting, hearty meal.

Ingredients

It only takes nine simple ingredients to make this recipe, and some are things you probably always have on hand. Here’s what you need and my best substitution suggestions.

• Chicken breast – Any boneless, skinless chicken cut into cubes can work, but we prefer breasts.
• Salt & pepper
• Oil – Olive oil is great for flavor, but canola or vegetable oil also works.
• Pasta – Penne is my recommendation, but you can also use ziti or rotini.
• Pesto – A homemade basil pesto or a good store-bought one is fine.
• Ricotta cheese – Mascarpone is a nice alternative if you need one.
• Sour cream – Plain, whole-fat Greek yogurt is a good substitute.
• Parmesan cheese – Try Romano, Asiago, or Grana Padano if you can’t find Parmesan.

Instructions

You’ll start on the stove and then transfer everything to the oven for the final bake. Start by preheating your oven to 375°F, getting two tablespoons of oil hot in a skillet, and bringing salted water to a boil in a large pot.

Season the chicken cubes with salt and pepper and cook them in the skillet until they’re evenly browned. Meanwhile, per the package instructions, cook the pasta in the salted boiling water.

Drain the pasta and toss it with the remaining tablespoon of oil, then set it aside with the chicken while you mix the pesto ingredients. Combine the ricotta, pesto, and sour cream in a large bowl, mix until smooth, then add the cooked chicken and pasta and stir to coat.

Pour the chicken and pasta into a large casserole dish and sprinkle the top with Parmesan. Place it in the oven and let it bake for 30 minutes.

Storage and Serving

Once it’s out of the oven, let your chicken pasta bake cool for 5-10 minutes to let everything set up. Then, scoop a hearty serving onto each plate with a seasonal light salad.

Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat it in a pan or the microwave, but add a splash of water so it doesn’t dry out.

And there it is – a simple baked pasta with tender chicken and a delicious sauce made from pesto and creamy cheeses. It’s an easy recipe to fall in love with, as are the other baked pasta dishes on the blog. I hope you get a chance to try and love them all.

• Baked Ziti with Ricotta
• Cheesy Chicken Broccoli Noodle Casserole
• Chicken Spinach Artichoke Pasta Bake
• Ground Turkey Casserole with Pasta and Mushrooms