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Creamy Pesto Chicken Pasta Bake Recipe
Ash Tyrrell

Creamy Pesto Chicken Pasta Bake Recipe

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
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in broccoli and sun-dried tomatoes. Cook until broccoli is tender but still crisp, and flavors meld together.
  6. 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.
  7. 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.