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Creamy Pesto Chicken Pasta Bake: Easy Weeknight Dinner Perfection

This creamy pesto chicken pasta bake is a comforting family-friendly meal that combines tender chicken, vibrant pesto sauce, and gooey melted cheese. Perfect for weeknight dinners, it can be prepped ahead of time and reheats beautifully for leftovers.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb penne pasta (or your favorite pasta shape)
  • 2 cups cooked chicken, shredded or cubed
  • 1 cup pesto sauce (store-bought or homemade)
  • 8 oz cream cheese, softened
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt (adjust to taste)
  • Fresh basil leaves for garnish

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish and set aside.
  2. Cook the penne pasta according to package directions until al dente. Drain well and return to the pot.
  3. While pasta cooks, prepare the creamy pesto sauce. In a medium saucepan over medium heat, combine the cream cheese, pesto sauce, chicken broth, and heavy cream. Whisk continuously until the cream cheese melts and the sauce becomes smooth.
  4. Add 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, pepper, and salt to the sauce. Stir until the cheese melts and the sauce is well combined.
  5. Pour the creamy pesto sauce over the cooked pasta in the pot. Add the cooked chicken and stir until everything is evenly coated.
  6. Transfer the pasta mixture to the prepared baking dish and top with the remaining 1 cup of mozzarella cheese.
  7. Bake for 20-25 minutes, or until the cheese is melted and bubbly. For extra golden-brown cheese, broil for the last 2-3 minutes (watch closely!).
  8. Let the pasta bake rest for 5 minutes before serving. Garnish with fresh basil leaves.

Notes

Assemble ahead of time and refrigerate for up to 24 hours. Add 5-10 minutes cooking time if baking from refrigerated. Use short, sturdy pasta shapes like penne, rigatoni, or ziti for best results.