Creamy Pesto Chicken Pasta Bake combines tender chicken, pasta, and a rich basil pesto cream sauce topped with melted mozzarella and Parmesan, baked until golden and bubbling.
Ingredients
12 ounces penne or rigatoni pasta
2 cups cooked chicken breast, cubed
1 1/2 cups heavy cream
3/4 cup basil pesto
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/2 cup cherry tomatoes, optional
Instructions
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Preheat oven to 375°F and grease a 9×13-inch baking dish.
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Cook pasta in salted water until slightly under al dente, then drain.
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Season chicken with salt, pepper, and Italian seasoning.
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Heat olive oil in a skillet and cook chicken until fully done, then remove.
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In the same skillet, sauté garlic briefly, then add heavy cream and simmer until slightly thickened.
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Stir in pesto and Parmesan, adjusting seasoning as needed.
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Combine pasta, chicken, and sauce in a large bowl. Fold in cherry tomatoes if using.
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Transfer mixture to baking dish and top with mozzarella and additional Parmesan.
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Bake uncovered for 20 to 25 minutes until cheese is melted and bubbly.
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Let rest for 5 to 10 minutes before serving.