Pesto Chicken Pasta Bake

Let’s be honest — there are days when we all need a comforting dinner that feels like a big warm hug. That’s where Pesto Chicken Pasta Bake comes in, swooping to the rescue like a culinary superhero in a cheesy cape.

This recipe isn’t just another pasta dish—it’s a symphony of tender chicken, twirly pasta, vibrant pesto, and a glorious blanket of melty cheese. Whether you’re wrangling picky eaters, juggling work and life, or simply craving something seriously tasty, this is the weeknight wonder you’ll come back to again and again.

So grab your skillet (and maybe a glass of wine), because we’re about to make some magic!

Why You’ll Love This Pesto Chicken Pasta Bake

Here’s why this dish deserves a permanent spot in your dinner rotation:

✅ It’s Quick Yet Impressive. Looks fancy enough for guests but easy enough for Tuesday night.

✅ Packed With Flavor. Basil pesto, roasted tomatoes, garlic… need I say more?

✅ Crowd Pleaser. Even picky kids or spouses will devour it (trust me, I’ve tested it on my own crew).

✅ Leftovers Are Gold. If you’re lucky enough to have any!

Ingredients You’ll Need

Here’s your delicious lineup for Pesto Chicken Pasta Bake:

• Chicken: Boneless, skinless chicken breasts for lean protein. Prefer thighs, chicken sausage, or turkey sausage? Go for it!
• Seasonings: Italian seasoning, paprika, salt, and black pepper bring savory depth.
• Pasta: DeLallo Tortiglioni (or any short, ridged pasta that hugs sauce like it’s a long-lost friend).
• Shallots: Sweet, subtle flavor; swap with yellow or sweet onions if you like.
• Garlic: Fresh cloves for a burst of aroma and taste.
• Roasted Tomatoes: DeLallo Roasted Red Tomatoes are my fave for their smoky-sweet vibe. Sun-dried tomatoes work, too.
• Pesto: DeLallo Pesto is packed with Ligurian basil, pine nuts, and Italian cheeses—so fresh and fragrant you’ll want to eat it by the spoonful.
• Heavy Cream: For rich, silky sauce vibes.
• Cheese: Parmigiano-Reggiano and mozzarella — because cheesy pockets of goodness are non-negotiable.
• Spinach: Sneaks in some greens (the kids barely notice).
• Fresh Basil: For a pretty (and tasty) finishing touch.

For a complete list of recipe and quantities, see the recipe card below.

How to Make Pesto Chicken Pasta Bake

1. Boil Your Pasta

Cook pasta in generously salted water until just shy of al dente. Reserve 1 cup of pasta water before draining. (Don’t skip this step—the starchy water is liquid gold for the sauce!)

2. Season & Cook the Chicken

In a large bowl, toss chicken with 2 tablespoons of oil from your roasted tomatoes jar (or olive oil), Italian seasoning, paprika, ¾ tsp salt, and ½ tsp pepper.

Heat a large oven-safe skillet over medium heat. Add chicken and sauté until cooked through—about 8 minutes. Transfer to a bowl and set aside.

3. Sauté Aromatics

In the same skillet, add shallots (and a drizzle of oil if needed). Cook for about 3 minutes until soft. Add garlic and a pinch of red pepper flakes and cook until fragrant—about 1 minute.

4. Add Veggies & Sauce

Stir in roasted tomatoes (or sun-dried tomatoes) and spinach. Cook until spinach wilts—about 2 to 3 minutes. Season with the remaining ½ tsp salt.

Stir in pesto and heavy cream until everything smells divine.

5. Combine Pasta & Chicken

Add pasta and ½ cup reserved pasta water. Stir until sauce thickens and clings to the pasta. Add more pasta water gradually if needed. Stir in ⅓ cup of Parmigiano-Reggiano and your cooked chicken.

6. Make It Cheesy & Bake

Preheat broiler to HIGH. Scatter torn mozzarella over the pasta and sprinkle on the rest of the Parmigiano-Reggiano. Slide the skillet under the broiler for about 3–4 minutes, until the mozzarella is bubbly and golden.

7. Garnish & Serve

Finish with fresh basil, and dig in!

Aneta’s Personal Tip

This Pesto Chicken Pasta Bake became my secret weapon for family gatherings after my kids proclaimed it “better than pizza.” (High praise in our house!) I love that it’s both cozy and slightly fancy — and it saves my sanity on busy weeknights.

Tips for Pesto Chicken Pasta Bake Success

• Don’t Overcook the Pasta: It’ll cook further in the oven, so keep it slightly underdone when boiling.
• Use Good Pesto: Quality makes a big difference. DeLallo’s pesto is my go-to because it tastes bright and herby.
• Broiler Watch: Keep an eye on your pasta while broiling so it doesn’t go from golden to charcoal in seconds.
• Mix Up Proteins: Chicken sausage, turkey sausage, or even leftover rotisserie chicken work beautifully.

FAQs About Pesto Chicken Pasta Bake

Make Dinner Magic with Pesto Chicken Pasta Bake

If your dinner routine needs a little shake-up—or if you simply crave a bubbling, cheesy, flavor-packed dish—this Pesto Chicken Pasta Bake is ready to be your new best friend. It’s comforting yet lively, easy yet impressive, and bursting with flavors that’ll have everyone asking for seconds (and thirds).

So tie on that apron, turn up your favorite kitchen playlist, and let’s make dinner magical!

More Delicious Recipes to Try Next

If you loved this Pesto Chicken Pasta Bake and want even more tasty ideas, here are some fabulous dishes from Chicken Magic Recipes you won’t want to miss:

• For another cozy, creamy dinner that’s perfect for busy weeknights, check out this crowd-pleasing Creamy Tuscan Chicken Pasta — it’s like a trip to Italy in a single skillet!
• Keep the baked pasta vibes going with this cheesy and comforting Dump and Bake Chicken Alfredo Rice Casserole that’s both easy and delicious.
• If you’re craving vibrant Mediterranean flavors, try the fresh and flavorful Caprese Chicken Zucchini Skillet for a lighter but equally satisfying option.
• And for a romantic dinner or simply an indulgent treat, you’ll adore the creamy flavors in this irresistible Marry Me Chicken Recipe — it’s earned its name for a reason!

Happy cooking, friends—and let’s keep making chicken magic together!

Pesto Chicken Pasta Bake

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• Author: Aneta
• Total Time: 40 mins
• Yield: 6 servings 1x

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Description

Pesto Chicken Pasta Bake is a creamy, cheesy, flavor-packed dish loaded with juicy chicken, roasted tomatoes, fresh spinach, and rigatoni tossed in vibrant pesto sauce. An easy weeknight dinner that’s comforting, crowd-pleasing, and ready to impress!

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Ingredients

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• 12 oz DeLallo Tortiglioni pasta (or similar short pasta)

• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces

• 2 Tbsp oil from roasted tomato jar (or extra-virgin olive oil)

• 1 ½ tsp Italian seasoning

• ½ tsp paprika

• 1 ¼ tsp salt, divided

• ½ tsp black pepper

• 1 large shallot, finely chopped (or ½ cup chopped onion)

• 4 cloves garlic, minced

• Pinch red pepper flakes (optional)

• 1 cup roasted red tomatoes, chopped (or sun-dried tomatoes)

• 3 cups fresh baby spinach

• ½ cup DeLallo pesto sauce

• ¾ cup heavy cream

• ⅔ cup freshly grated Parmigiano-Reggiano cheese, divided

• 1 ¼ cups torn mozzarella cheese

• Fresh basil, for garnish

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Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup of pasta water. Drain and set aside.

2. In a bowl, toss chicken with oil, Italian seasoning, paprika, ¾ tsp salt, and pepper.

3. Heat a large oven-safe skillet over medium heat. Add chicken and sauté for about 8 minutes until cooked through. Transfer chicken to a bowl.

4. Add shallots to the same skillet (plus extra oil if needed). Cook about 3 minutes until softened. Stir in garlic and red pepper flakes; cook 1 minute.

5. Add roasted tomatoes and spinach. Cook 2-3 minutes until spinach wilts. Season with remaining ½ tsp salt.

6. Stir in pesto and heavy cream. Add pasta and ½ cup reserved pasta water. Stir until sauce thickens and clings to pasta, adding more pasta water as needed.

7. Stir in ⅓ cup Parmigiano-Reggiano and the cooked chicken.

8. Preheat broiler to HIGH. Sprinkle mozzarella and remaining Parmigiano-Reggiano over pasta. Broil 3-4 minutes until cheese melts and is golden.

9. Garnish with fresh basil and serve!

Notes

Don’t overcook your pasta—it will bake further in the oven.
Sun-dried tomatoes are a great swap for roasted tomatoes.
Watch carefully while broiling to avoid burning the cheese.
You can substitute chicken thighs, chicken sausage, or even turkey sausage for the chicken breast.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Dinner
• Method: stove + Broiler
• Cuisine: Italian-inspired

Nutrition

• Serving Size: 1 serving
• Calories: 560 kcal
• Sugar: 4 g
• Sodium: 720 mg
• Fat: 28 g
• Saturated Fat: 13 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 115 mg