Chicken Pesto Pasta Bake is a comforting, budget-friendly pasta dish that just might become your next family favourite!
The star of this creamy chicken pesto pasta bake recipe is the rich, cheesy and ridiculously easy basil pesto sauce.
Making meals with pesto is one of my favourite shortcuts for adding flavour to your cooking. There are many different types when it comes to pesto, such as ones with sun-dried tomatoes or rocket (arugula), but for this recipe, I have used vibrant and fresh basil pesto.
Here I'm combining it with my super simple, two-ingredient cheese sauce for that extra wow factor in this pasta bake.
There is no need to get out your pan or skillet and start cooking chicken for this easy pesto pasta bake because it uses leftover rotisserie chicken. This not only saves time on busy weeknights, but it turns those leftovers into something delicious.
Table of Contents
Why you will love this recipe
- minimal prep time
- uses leftover shredded chicken
- easy creamy comfort food
What you need to make this recipe
*Please see the recipe card below for exact quantities and detailed instructions
- pasta - I used spiral pasta but you could substitute another shape such as orecchiette or penne pasta
- olive oil
- bacon
- garlic cloves
- butter
- thickened cream - heavy cream
- basil pesto
- parmesan cheese
- salt
- shredded chicken
- grape tomatoes
- mozzarella cheese
*Please see the recipe card below for exact quantities and detailed instructions
How to make chicken pesto pasta bake
- Cook the pasta, then drain and stir through the butter.
- Fry bacon and garlic.
- Combine pesto sauce ingredients.
- Add shredded chicken, grated parmesan, tomatoes, pesto sauce and bacon to pasta.
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- Stir to coat.
- Pour pasta mixture into a casserole dish, sprinkle over mozzarella cheese and bake.
Top tips for the best result
- If you are going to substitute another pasta in this dish, I would recommend using a shaped pasta with some structure, to hold the chicken and sauce rather than a long thin pasta like spaghetti.
Storage
You can store any leftovers of this pesto chicken pasta bake in an airtight container in the fridge for up to 3 days.
Reheat any leftovers in the microwave until piping hot.
More pesto recipes you may enjoy
Creamy Pesto Pasta - quick and tasty, perfect for a busy weeknight. Penne pasta coated in an easy but luscious cream sauce with basil pesto, made in just 15 minutes.
Pesto Caprese Salad - this quick salad has only a few ingredients but packs a flavour punch with baby tomatoes and bocconcini in a pesto dressing. The perfect salad for non-lettuce eaters.
Other recipes you may enjoy
Chicken Broccoli Pasta Bake - a rich and cheesy pasta bake with broccoli and leftover rotisserie chicken in an easy creamy sauce.
Chicken Breast with Cherry Tomatoes - oven-roasted chicken breasts are basted with a sauce of burst cherry tomatoes and herbs like fresh basil and oregano, then served with pasta.
Garlic Bread - make your own garlic bread at home with my super easy recipe. A great way to round out a meal.
Pumpkin Couscous Salad - butternut squash with chargrilled capsicum (red pepper), mint & couscous.
📖 Recipe
Chicken Pesto Pasta Bake
Ingredients
- 250 g pasta I used spiral pasta (see my notes for subs)
- 2 teaspoons butter
- 200 g bacon chopped
- 2 garlic cloves crushed
- 300 ml thickened cream heavy cream
- 3 tablespoons basil pesto
- ½ teaspoon salt
- 200 g shredded chicken
- 50 g finely grated parmesan
- 200 g grape tomatoes halved
- 40 g grated mozzarella
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- Cook pasta in a large pot of salted water according to package directions (less 1 minute), then drain and return to the pot, then stir through the butter allowing it to melt and then set aside.250 g pasta2 teaspoons butter
- Meanwhile, place bacon in a small pan and fry over medium heat for 6 - 8 minutes until starting to brown.200 g bacon
- Add garlic and continue to fry for 30 seconds then remove from heat.2 garlic cloves
- In a jug or a small bowl whisk together thickened cream, basil pesto and salt.
- Add chicken, grated parmesan, tomatoes, pesto sauce and bacon to cooked pasta, stirring well to coat.50 g finely grated parmesan200 g grape tomatoes200 g shredded chicken
- Transfer the mixture to a large casserole dish (20 x 30cm/8 x 12"), sprinkle mozzarella cheese over the top and bake for 20 - 25 minutes until brown on top and heated through.40 g grated mozzarella
Notes
- The best substitute for the spiral pasta would be another "shaped" pasta with some structure such as penne or orecchiette, to hold the chicken and sauce rather than a long, thin pasta like spaghetti.
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