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Creamy Pesto Chicken Pasta Bake - Cozy, Comforting, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Short pasta (like penne, rigatoni, or fusilli) — 12 ounces
  • Cooked chicken (shredded or cubed) — about 3 cups; rotisserie works well
  • Pesto (store-bought or homemade) — 1/2 cup to 3/4 cup, to taste
  • Heavy cream or half-and-half — 1 cup
  • Chicken broth — 1/2 cup
  • Garlic — 2 to 3 cloves, minced
  • Olive oil — 1 to 2 tablespoons
  • Mozzarella cheese, shredded — 1 1/2 cups
  • Parmesan cheese, grated — 1/2 cup (plus extra for serving)
  • Baby spinach — 2 cups (optional but recommended)
  • Cherry tomatoes, halved — 1 cup (optional)
  • Red pepper flakes — a pinch (optional)
  • Salt and black pepper — to taste
  • Lemon — 1, for zest and a squeeze of juice (optional, for brightness)

Method
 

  1. Heat the oven. Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar casserole pan.
  2. Cook the pasta. Boil in well-salted water until just shy of al dente (about 1 to 2 minutes less than package directions). Reserve 1/2 cup pasta water, then drain.
  3. Sauté the garlic. In a large skillet, warm olive oil over medium heat. Add minced garlic and cook for 30 to 60 seconds until fragrant, not browned.
  4. Build the sauce. Stir in the chicken broth and bring to a gentle simmer. Add cream, reduce heat, and let it bubble softly for 2 to 3 minutes to thicken slightly. Season with salt, pepper, and a pinch of red pepper flakes if you like heat.
  5. Add pesto. Stir in the pesto until the sauce turns a uniform green. Taste and adjust seasoning. If it’s very thick, loosen with a splash of pasta water.
  6. Combine. In a large bowl, mix the drained pasta, cooked chicken, baby spinach, and cherry tomatoes. Pour the creamy pesto sauce over the top. Add half the mozzarella and half the Parmesan. Toss gently to coat. If the mixture seems tight, add more pasta water a few tablespoons at a time. You want it saucy—baking will thicken it.
  7. Assemble. Transfer to the prepared baking dish. Top with the remaining mozzarella and Parmesan. Add a light zesting of lemon over the top if using.
  8. Bake. Place on the center rack and bake for 18 to 22 minutes, until the cheese is melted and the edges are bubbling. For extra color, broil for 1 to 2 minutes at the end, watching closely.
  9. Finish and serve. Remove from the oven and rest for 5 minutes. Add a squeeze of lemon if desired. Serve hot with extra Parmesan and a crack of black pepper.