I have to tell you, making this creamy pesto chicken pasta bake was such a treat! The first time I tried it, I couldn’t believe how all the flavors melded together so perfectly. The pesto gives it a fresh, herby punch, while the creamy sauce wraps everything in comfort. I love that it’s all cooked in one skillet, which makes cleanup a breeze.
Honestly, this dish has quickly become a favorite for weeknight dinners in my house. You can also enjoy a chicken piccata with lemon sauce recipe for another flavorful chicken option, or try this easy bourbon chicken recipe for a sweet-savory twist.
Ingredients
Here’s what you’ll need to bring this creamy pesto pasta bake to life:
- Rigatoni – About 12 ounces. I love Rigatoni because its ridges hold the creamy sauce beautifully. Any short pasta shape works, though.
- Chicken tenderloins – 1 pound, cut into bite-sized pieces. Boneless chicken breasts or thighs work too if you prefer.
- Prepared pesto – ½ cup. Homemade is fantastic, but store-bought saves time.
- Shredded mozzarella – 1 cup. Freshly shredded cheese melts better and avoids clumping.
- Grated Parmesan – ½ cup. Freshly grated adds a nutty depth.
- Unsalted butter – 2 tablespoons. Gives a creamy base without making the dish too salty.
- Yellow onion – 1 medium, diced. You can swap with red onion or shallots for a slightly different flavor.
- Garlic cloves – 3, minced. Fresh garlic gives the sauce a fragrant, bold aroma.
- Seasonings – 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, 1 teaspoon Cajun seasoning. These layers of seasoning build a rich, flavorful sauce.
- Whole milk – 1 cup. For a richer sauce, use half-and-half or heavy cream.
- Sun-dried tomatoes – ¼ cup, drained. Adds a tangy, sweet punch that complements the pesto.
- Broccoli – 1 cup, cut into small florets. Avoid frozen broccoli; fresh cooks better and stays tender.
- Baby spinach – 1 cup. Always use fresh for a vibrant color and texture.
Note: several servings as per the ingredients quantity.
Variations
This recipe is versatile and can easily accommodate dietary needs or flavor tweaks:
- Dairy-free: Replace mozzarella and Parmesan with plant-based cheese and use coconut cream or oat milk.
- Low-carb: Swap Rigatoni with zucchini noodles or cauliflower pasta.
- Extra protein: Add cooked bacon or Italian sausage for more depth.
- Spice lovers: Increase the red pepper flakes or Cajun seasoning for a bolder kick.
- Flavor enhancer: A splash of lemon juice at the end brightens the creamy sauce beautifully.
Cooking Time
Here’s how long it takes to make this dish from start to finish:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
Making this creamy pesto chicken pasta bake is easy if you have the right tools:
- Large oven-safe skillet – For cooking chicken, sauce, and finishing in the oven.
- Medium pot – To boil the pasta.
- Cutting board & knife – For chopping veggies and chicken.
- Measuring cups & spoons – Ensures accurate ingredient amounts.
- Wooden spoon – For stirring sauce and combining pasta.
How to Make Creamy Pesto Chicken Pasta Bake
Let’s break it down into simple, easy-to-follow steps.
Season the Chicken
Start by tossing your chicken pieces with olive oil, Italian seasoning, salt, and pepper. This ensures every bite is flavorful and juicy before hitting the skillet.
Cook the Chicken
Heat olive oil in your oven-safe skillet and cook chicken over medium heat for about 8 minutes, flipping halfway. Reduce heat slightly if the chicken browns too fast.
Sauté Aromatics
Add butter to the same skillet, then sauté onions until translucent. Stir in garlic and cook until fragrant—this builds a flavorful base for your creamy sauce.
Build the Sauce
Pour in milk and stir in Cajun seasoning, red pepper flakes, salt, and pepper. Let it simmer gently, creating a creamy, spicy sauce that clings to the pasta.
Add Veggies
Stir in broccoli and sun-dried tomatoes. Cook until broccoli is tender but still crisp, and flavors meld together.
Combine Pasta and Chicken
Add the cooked Rigatoni and chicken back to the skillet. Mix in pesto, mozzarella, and Parmesan until everything is coated in that rich, creamy goodness.
Bake to Perfection
Place the skillet in a preheated oven at 375°F (190°C) for 10 minutes. This allows the cheese to melt fully and the top to turn slightly golden.
Additional Tips for Making this Recipe Better
From my experience, these tips really make the dish shine:
- I like to toast the Cajun seasoning briefly in butter to enhance its flavor.
- Adding a bit of pasta water when mixing the sauce keeps it silky and prevents it from drying.
- I always use fresh grated cheese—it melts better and tastes so much more flavorful.
- Don’t overcook the broccoli; a slight crunch adds texture contrast.
How to Serve Creamy Pesto Chicken Pasta Bake
Serving this pasta bake is almost as fun as making it! I love sprinkling extra Parmesan and a few fresh basil leaves on top for a vibrant finish. It pairs perfectly with a crisp green salad or garlic bread. For extra presentation points, serve in the skillet itself—the rustic look is so inviting.
Nutritional Information
Here’s a snapshot of what each serving provides:
- Calories: Around 480 kcal
- Protein: 28g
- Carbohydrates: 42g
- Fat: 20g
This creamy pesto pasta bake is a balanced meal with a good mix of protein, carbs, and healthy fats.
Make Ahead and Storage
Storing
You can store leftovers in an airtight container in the fridge for up to 3 days. I usually separate the pasta from the sauce for best texture.
Freezing
This pasta bake freezes well. Freeze in portions in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
I reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Adding a splash of milk helps the sauce stay creamy.
Why You’ll Love This Recipe
I love this recipe, and here’s why you’ll fall for it too:
- Packed with flavor – The combination of pesto, Parmesan, and Cajun spices creates bold, unforgettable taste.
- All-in-one meal – Chicken, veggies, and pasta make this a complete dinner.
- Minimal cleanup – One skillet does it all!
- Versatile – Easily tweak it for dietary preferences or add-ins.
- Comfort food at its best – Creamy, cheesy, and perfect for weeknights or meal prep.
Creamy Pesto Chicken Pasta Bake Recipe
Ingredients
Method
- Start by tossing your chicken pieces with olive oil, Italian seasoning, salt, and pepper. This ensures every bite is flavorful and juicy before hitting the skillet.
- Heat olive oil in your oven-safe skillet and cook chicken over medium heat for about 8 minutes, flipping halfway. Reduce heat slightly if the chicken browns too fast.
- Add butter to the same skillet, then sauté onions until translucent. Stir in garlic and cook until fragrant—this builds a flavorful base for your creamy sauce.
- Pour in milk and stir in Cajun seasoning, red pepper flakes, salt, and pepper. Let it simmer gently, creating a creamy, spicy sauce that clings to the pasta.
- Stir in broccoli and sun-dried tomatoes. Cook until broccoli is tender but still crisp, and flavors meld together.
- Add the cooked Rigatoni and chicken back to the skillet. Mix in pesto, mozzarella, and Parmesan until everything is coated in that rich, creamy goodness.
- Place the skillet in a preheated oven at 375°F (190°C) for 10 minutes. This allows the cheese to melt fully and the top to turn slightly golden.
Notes
- I like to toast the Cajun seasoning briefly in butter to enhance its flavor.
- Adding a bit of pasta water when mixing the sauce keeps it silky and prevents it from drying.
- I always use fresh grated cheese—it melts better and tastes so much more flavorful.
- Don’t overcook the broccoli; a slight crunch adds texture contrast.
