Introduction
Baked creamy pesto chicken pasta is a delightful fusion dish that marries the fresh, herbaceous flavors of basil pesto with the rich creaminess of a baked pasta casserole, complemented perfectly by tender, juicy chicken pieces. This recipe is a comforting and satisfying meal that brings together vibrant green pesto, smooth cream sauce, and hearty pasta, all baked to golden perfection with a melted cheesy topping. Ideal for weeknight dinners or casual gatherings, this dish offers a fresh take on traditional baked pasta, balancing brightness and indulgence in every bite. It is simple enough for home cooks but impressive enough to serve guests, making it a versatile addition to any recipe repertoire.
The History of Baked Pesto Pasta with Chicken
Pesto, originating from Liguria in northern Italy, has been a beloved sauce for centuries, traditionally made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. Its vibrant, aromatic qualities have inspired countless adaptations worldwide. Combining pesto with baked pasta and chicken is a more modern innovation that reflects the fusion of Italian culinary tradition with American-style comfort food baking techniques. Baked pasta casseroles have long been favored for their ease and crowd-pleasing nature, and the addition of creamy elements alongside pesto enhances richness while maintaining the herbaceous character. Over the years, this dish has gained popularity in home kitchens as a delicious way to enjoy the classic flavors of pesto in a hearty, oven-baked form.
Ingredients Breakdown
- Pasta: Typically penne or rigatoni, which hold sauce well and offer a pleasant texture after baking.
- Chicken: Boneless, skinless chicken breasts or thighs, cooked and sliced or cubed, providing protein and a tender bite.
- Pesto: Traditional basil pesto made from fresh basil, garlic, pine nuts or walnuts, Parmesan, and olive oil. Store-bought pesto can be used for convenience.
- Cream Sauce: Often a béchamel or cream-enriched sauce that adds lusciousness and balances the intensity of the pesto. This may include butter, flour, milk or cream, and seasoning.
- Cheese: Mozzarella for melting and Parmesan for flavor depth are common choices for topping.
- Seasonings and Extras: Garlic, salt, pepper, and optional herbs like thyme or oregano can enhance the overall flavor. Vegetables such as spinach or sun-dried tomatoes may be added for color and nutrition.
Step-by-Step Recipe
- Preheat the oven to 375°F (190°C).
- Cook pasta in salted boiling water until just al dente; drain and set aside.
- Prepare the chicken by seasoning and cooking it thoroughly, then slice or cube.
- In a saucepan, prepare the creamy sauce by making a roux with butter and flour, then gradually whisking in milk or cream until thickened. Season with salt and pepper.
- Stir in the pesto sauce into the cream sauce until fully combined and smooth.
- In a large bowl, combine the cooked pasta, chicken, and pesto cream sauce, mixing gently to coat evenly.
- Transfer the mixture to a greased baking dish, then sprinkle shredded mozzarella and grated Parmesan evenly over the top.
- Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and golden brown.
- Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
Tips for the Perfect Baked Creamy Pesto Chicken Pasta
Use fresh pesto if possible for the brightest flavor; however, high-quality store-bought pesto works well. Don’t overcook the pasta during boiling since it will continue cooking in the oven. Ensure the cream sauce is thick enough to coat the pasta well but not too heavy. Brown the chicken nicely to add flavor before combining. Stir ingredients gently to avoid breaking the pasta. Top with a mix of cheeses for balanced flavor and texture. For added texture, sprinkle breadcrumbs on top before baking. Let the dish rest briefly after baking to enhance the consistency.
Variations and Customizations
This dish is highly flexible: swap chicken for shrimp or tofu to suit dietary preferences. Add vegetables like roasted cherry tomatoes, mushrooms, or steamed broccoli to increase nutrition and color. Experiment with different nuts in the pesto such as walnuts or almonds. Use dairy-free cream and cheese alternatives to make the recipe vegan-friendly. For a spicy twist, add red pepper flakes or a splash of hot sauce. Incorporate sun-dried tomatoes or olives for extra Mediterranean flair.
Health Considerations and Nutritional Value
While creamy baked pesto chicken pasta is a rich and indulgent meal, it can be balanced nutritionally with modifications. Using whole-grain or legume-based pasta increases fiber content. Opt for lean chicken cuts and moderate the cheese quantities to reduce saturated fat. Incorporating vegetables boosts vitamins, minerals, and antioxidants, enhancing the overall nutrient profile. Using low-fat milk or plant-based creams can lower calories while maintaining creaminess. Controlling portion sizes is key for calorie management. This dish offers a good balance of protein, carbohydrates, and fats, making it a complete meal option when paired with a fresh salad or steamed greens.
FAQ
Can I make this dish ahead? Yes, you can assemble it a day in advance and refrigerate. Bake before serving, adding extra time if baking cold.
Can I freeze leftovers? Yes, store in airtight containers and thaw overnight before reheating.
What pasta works best? Penne, rigatoni, or other tubular pastas hold sauce well and work perfectly.
Can I use pre-cooked chicken? Absolutely, just reduce initial cooking time to avoid drying out the chicken.
How do I make it dairy-free? Use plant-based milk, vegan pesto, and dairy-free cheese alternatives.
Baked Creamy Pesto Chicken Pasta
Ingredients
- ▢ 12 oz. pasta of your choice tube-shaped pastas like rigatoni, mezzi rigatoni, or tortiglioni are recommended
- ▢ 1 lb. boneless skinless chicken breasts, cut into cubes
- ▢ 1 tablespoon Italian seasoning
- ▢ 1 teaspoon paprika
- ▢ 1¼ teaspoons kosher salt divided
- ▢ ½ teaspoon black pepper
- ▢ 1 to 2 tablespoons extra-virgin olive oil
- ▢ ¾ cup minced shallots
- ▢ 4 cloves garlic minced
- ▢ Pinch of crushed red pepper flakes
- ▢ 1 cup jarred roasted tomatoes thinly sliced (or ½ cup julienned sun-dried tomatoes)
- ▢ 2 to 3 handfuls fresh baby spinach
- ▢ ½ cup pesto
- ▢ ½ cup heavy cream
- ▢ ½ cup freshly grated Parmigiano-Reggiano cheese divided
- ▢ 3 to 4 oz. fresh mozzarella cheese torn into pieces
- ▢ Chopped fresh basil for garnis
Instructions
- Bring a large pot of generously salted water to a boil and cook the pasta until just before al dente. Before draining, reserve 1 cup of the pasta cooking water. In a large bowl, toss the chicken with 2 tablespoons of oil from the jar of roasted tomatoes (or 1 to 2 tablespoons extra-virgin olive oil), Italian seasoning, paprika, ¾ teaspoon salt, and ½ teaspoon black pepper. Heat a large oven-safe skillet over medium heat, add the chicken, and sauté until fully cooked, about 8 minutes. Remove the chicken and set aside in a bowl. Add the shallots to the skillet, adding a little more oil if necessary, and cook until softened, about 3 minutes. Stir in the garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute. Mix in the roasted tomatoes (or sun-dried tomatoes) and fresh spinach, cooking until the spinach wilts, about 2 to 3 minutes. Season with the remaining ½ teaspoon salt. Stir in the pesto and heavy cream. Add the cooked pasta and ½ cup of the reserved pasta water, stirring constantly until the sauce thickens and coats the pasta. Add more pasta water as needed until the sauce reaches a creamy, thick consistency (usually the full cup). Stir in ⅓ cup of the grated Parmigiano-Reggiano cheese and the cooked chicken. Preheat the oven broiler to HIGH. Sprinkle the torn mozzarella and the remaining Parmigiano-Reggiano cheese evenly over the pasta. Place the skillet under the broiler and broil until the mozzarella melts and starts to brown, about 3 to 4 minutes. Garnish with chopped fresh basil and serve immediately.
Notes
To Reheat: Warm larger portions in a baking dish in the oven at 350ºF, or heat individual servings in the microwave.
To Freeze: Pasta can be frozen either before or after baking. Place the desired portion into a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.