Can I make this Creamy Pesto Chicken Pasta bake ahead of time?

Absolutely. Assemble it fully (including cheese topping), cover, and refrigerate up to 24 hours . Bake when ready—add 5–10 extra minutes if it’s going in cold.

How long does it keep in the fridge?

Stored in an airtight container, it’s best within 3–4 days . Reheat with a splash of milk or cream to bring the sauce back to life.

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes! Skip browning and stir shredded rotisserie chicken in when you toss everything together. It’s a great shortcut for busy nights.

What pasta shape works best?

Penne and rigatoni are perfect because they hold sauce and bake well. If you’re using something thinner (like spaghetti), you may miss that hearty, scoopable texture.

Spinach is the easiest add-in, but mushrooms, peas, or roasted broccoli are also fantastic. Just don’t overload the bake with watery vegetables unless they’re cooked first.

Creamy Pesto Chicken Pasta: Irresistible 30-Min Bake

Description

Creamy Pesto Chicken Pasta is a rich, cheesy, and comforting dinner made with tender chicken, rigatoni, and a silky spinach pesto cream sauce. Finished with melted mozzarella and Parmesan, this easy pasta bake is perfect for weeknights, meal prep, or family gatherings.

Ingredients

Scale

12 oz (340 g) penne or rigatoni pasta
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
Salt and black pepper, to taste
2 tablespoons unsalted butter
3 garlic cloves, minced
1 cup heavy cream
½ cup whole milk
½ cup basil pesto
½ cup grated Parmesan cheese
1 cup baby spinach (optional)
1 cup shredded mozzarella cheese
2 tablespoons extra Parmesan cheese (for topping)

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Instructions

Preheat Oven: Preheat oven to 400°F (200°C). Lightly grease a baking dish.
Cook Pasta: Boil salted water and cook pasta 2 minutes less than package instructions. Drain and set aside.
Cook Chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Sauté until golden and cooked through. Remove and set aside.
Make Sauce: In the same pan, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
Add Cream & Milk: Pour in heavy cream and milk. Simmer 2–3 minutes until slightly thickened.
Add Pesto & Cheese: Stir in pesto and Parmesan until smooth. Adjust seasoning.
Combine: Add cooked pasta, chicken, and spinach. Toss until evenly coated.
Assemble: Transfer to baking dish. Top with mozzarella and extra Parmesan.
Bake: Bake 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

Undercook pasta slightly to prevent over-softening during baking.

Rotisserie chicken can be used for a shortcut.

Add mushrooms or roasted broccoli for extra vegetables.

If sauce thickens too much, stir in a splash of milk before baking.

Store leftovers refrigerated for up to 4 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 36 g
Saturated Fat: 18 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 135 mg