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Creamy Pesto Chicken Pasta Bake: Your New Favorite Weeknight Meal

This creamy pesto chicken pasta bake is the perfect comfort food dinner that comes together quickly with cheesy, flavorful results. It features tender chicken, vibrant basil pesto, and creamy sauce baked with pasta for a meal that feels indulgent but takes under an hour to prepare.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz pasta (penne or rigatoni work well)
  • 1 lb halal chicken breast, cubed
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup halal basil pesto
  • 1 cup heavy cream or halal cream alternative
  • 1 cup halal mozzarella cheese, shredded
  • ½ cup halal Parmesan cheese, grated
  • 1 cup halal ricotta cheese
  • Salt and black pepper to taste
  • ¼ tsp red pepper flakes (optional)
  • Fresh basil leaves for garnish

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Cook the pasta according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper, then cook until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. In the same skillet, add diced onion and cook until softened. Add minced garlic and cook for another minute until fragrant. Reduce heat to low and stir in basil pesto and heavy cream until well combined.
  4. Add the cooked pasta, chicken, and half of the mozzarella cheese to the sauce. Stir until everything is evenly coated.
  5. Transfer the pasta mixture to a 9x13 inch baking dish. Dot the top with spoonfuls of ricotta cheese, then sprinkle with remaining mozzarella and Parmesan. Bake for 20-25 minutes until bubbly and golden brown.
  6. Let the pasta bake rest for 5 minutes before serving. Garnish with fresh basil leaves and additional Parmesan if desired.

Notes

Choose short, sturdy pasta shapes like penne; Make-ahead instructions: assemble up to 24 hours in advance, refrigerate, then bake with extra 5-10 minutes; Freezes well when assembled but unbaked; Can substitute vegetables for chicken to make vegetarian