Baked Chicken Pesto Pasta Recipe – creamy, cheesy, and packed with fresh basil flavor! Tender pasta and juicy chicken are tossed in a garlicky pesto sauce, then baked to perfection with a melty mozzarella and Parmesan topping. Easy to make and perfect for a cozy weeknight dinner! Serve it with a side salad and garlic bread for a restaurant-worthy meal at home.
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Chicken Pesto Spaghetti Casserole
This Baked Chicken Pesto Pasta hits the spot. Pasta and chicken tossed in a cheesy, garlicky pesto sauce and topped with mozzarella and parmesan cheese. The pesto adds tons of great flavor and that cheesy layer on top that makes every bite super rich and delicious. It’s easy to throw together and tastes like something you’d get at your favorite Italian spot!
How to Make Chicken Pesto Pasta Bake
This baked pasta is easy to make with only a few simple ingredients. Bring a large pot of water to a boil over medium-high heat. Add uncooked pasta to the boiling water and cook according to the package instructions for al dente. Drain and set aside.
Stir together heavy cream, ricotta cheese, pesto sauce, garlic powder, mozzarella cheese, and parmesan cheese in a large bowl. Add cooked spaghetti and toss to combine – season with kosher salt and black pepper to taste.
Transfer the pasta mixture to a 9×13-inch baking dish that has been sprayed with nonstick cooking spray. Top the casserole with more mozzarella and parmesan cheese. Bake in a preheated oven until bubbly and the cheese has melted. Garnish with fresh parsley.
Helpful Tips & Frequently Asked Questions
- I use rotisserie chicken in this recipe. You can substitute any cooked chopped chicken you have on hand – chicken breast, chicken thighs, or chicken tenderloins.
- Add your favorite veggies to the casserole:
- cherry tomatoes
- sundried tomatoes
- spinach
- mushrooms
- Add a dash of red pepper flakes for a little kick!
- My favorite brand of store-bought pesto is Rao’s.
- I use spaghetti. You can substitute linguine or fettuccine.
- You can use gluten-free pasta.
- Can I make Chicken Pesto Pasta ahead of time? Yes! Assemble the casserole, cover the pan with plastic wrap, and store in the fridge until you are ready to bake.
- Can I freeze Pesto Chicken Pasta? Yes. Assemble the casserole and cover the dish with plastic wrap and aluminum foil. Store in the freezer for up to four months.
- Thaw and bake as directed.
- Store leftovers in an airtight container in the refrigerator.
What to Serve with Pesto Chicken Pasta
This pasta is a favorite at our house. We make it at least once a month. This dish is easy enough for a hectic weeknight and fancy enough for a dinner party. Baked Chicken Pesto Pasta is rich, cheesy, and packed with flavor, so pairing it with a light, fresh side is a great way to balance the meal.
- A simple green salad with a homemade vinaigrette adds a crisp contrast to the creamy pasta.
- Garlic bread or a warm baguette is perfect for soaking up any extra pesto sauce (because you won’t want to waste a drop!).
- If you’re looking for a veggie side, roasted asparagus, baked zucchini, or a tomato and mozzarella Caprese salad would complement the flavors beautifully.
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Baked Chicken Pesto Pasta
Yield: 8 people
Baked Chicken Pesto Pasta Recipe – creamy, cheesy, and packed with fresh basil flavor! Tender pasta and juicy chicken are tossed in a garlicky pesto sauce, then baked to perfection with a melty mozzarella and Parmesan topping. Easy to make and perfect for a cozy weeknight dinner! Serve it with a side salad and garlic bread for a restaurant-worthy meal at home.
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Preheat oven to 400ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
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Bring a large pot of water to a boil over medium-high heat. Add uncooked pasta to the boiling water and cook according to the package instructions for al dente. Drain and set aside.
-
Stir together heavy cream, ricotta cheese, pesto sauce, garlic powder, 1 cup mozzarella cheese, and ½ cup of parmesan cheese. Add cooked spaghetti and toss to combine – season with kosher salt and black pepper to taste.
-
Transfer the pasta mixture to the prepared pan. Top the casserole with remaining mozzarella and parmesan cheese.
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Bake for 25-30 minutes, until the cheese is melted.
- I use rotisserie chicken in this recipe. You can substitute any cooked chopped chicken you have on hand – chicken breast, chicken thighs, or chicken tenderloins.
- Add your favorite veggies to the casserole:
- cherry tomatoes
- sundried tomatoes
- spinach
- mushrooms
- Add a dash of red pepper flakes for a little kick!
- My favorite brand of store-bought pesto is Rao’s.
- I use spaghetti. You can substitute linguine or fettuccine.
- You can use gluten-free pasta.
- Can I make Chicken Pesto Pasta ahead of time? Yes! Assemble the casserole, cover the pan with plastic wrap, and store in the fridge until you are ready to bake.
- Can I freeze Pesto Chicken Pasta? Yes. Assemble the casserole and cover the dish with plastic wrap and aluminum foil. Store in the freezer for up to four months.
- Thaw and bake as directed.
- Store leftovers in an airtight container in the refrigerator.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
