This chicken pesto pasta bake is a comforting, year-round dinner you can make in 45 minutes with easy-to-find ingredients. Flavors like basil pesto, tender chicken, and two cheeses meld together to create a hearty, warm pasta dish perfect for weeknights.
This recipe was originally published on February 22, 2017, and was republished in March 2024 to add better quality photos, re-test the recipe, and add more helpful tips.
Pesto is a fabulous ingredient I love for its bright, herbaceous flavor and versatility. I use my homemade pesto sauce all the time to whip up delicious recipes like artichoke pesto pasta, baked pesto salmon, mozzarella pesto stuffed chicken, and, of course, this simple and delicious pasta bake.
It’s a straightforward recipe I can make all year as long as I have a good pesto on hand. Combined with perfectly cooked pasta, chicken, and creamy cheese, it’s an irresistible dinner that’s perfect for a comforting, cozy meal with loved ones.
Why You’ll Love This Recipe
- Make it in the summer with fresh basil pesto or in the winter with pesto from your freezer; it’s good all year!
- You can have it baked and on the table in just 45 minutes.
- It uses familiar, easy-to-find ingredients to create a comforting, hearty meal.
Ingredients
It only takes nine simple ingredients to make this recipe, and some are things you probably always have on hand. Here’s what you need and my best substitution suggestions.
- Chicken breast – Any boneless, skinless chicken cut into cubes can work, but we prefer breasts.
- Salt & pepper
- Oil – Olive oil is great for flavor, but canola or vegetable oil also works.
- Pasta – Penne is my recommendation, but you can also use ziti or rotini.
- Pesto – A homemade basil pesto or a good store-bought one is fine.
- Ricotta cheese – Mascarpone is a nice alternative if you need one.
- Sour cream – Plain, whole-fat Greek yogurt is a good substitute.
- Parmesan cheese – Try Romano, Asiago, or Grana Padano if you can’t find Parmesan.
Instructions
You’ll start on the stove and then transfer everything to the oven for the final bake. Start by preheating your oven to 375°F, getting two tablespoons of oil hot in a skillet, and bringing salted water to a boil in a large pot.
Season the chicken cubes with salt and pepper and cook them in the skillet until they’re evenly browned. Meanwhile, per the package instructions, cook the pasta in the salted boiling water.
Drain the pasta and toss it with the remaining tablespoon of oil, then set it aside with the chicken while you mix the pesto ingredients. Combine the ricotta, pesto, and sour cream in a large bowl, mix until smooth, then add the cooked chicken and pasta and stir to coat.
Pour the chicken and pasta into a large casserole dish and sprinkle the top with Parmesan. Place it in the oven and let it bake for 30 minutes.
Storage and Serving
Once it’s out of the oven, let your chicken pasta bake cool for 5-10 minutes to let everything set up. Then, scoop a hearty serving onto each plate with a seasonal light salad.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat it in a pan or the microwave, but add a splash of water so it doesn’t dry out.
And there it is – a simple baked pasta with tender chicken and a delicious sauce made from pesto and creamy cheeses. It’s an easy recipe to fall in love with, as are the other baked pasta dishes on the blog. I hope you get a chance to try and love them all.
- Baked Ziti with Ricotta
- Cheesy Chicken Broccoli Noodle Casserole
- Chicken Spinach Artichoke Pasta Bake
- Ground Turkey Casserole with Pasta and Mushrooms
Chicken Pesto Pasta Bake
Recipe Video
Ingredients
- 1 lb (450g) boneless skinless chicken breasts , cut into bite-sized pieces
- 1/2 teaspoon salt , to taste
- 1/4 teaspoon ground black pepper , or to taste
- 3 tablespoons olive oil , divided
- 12 oz. (340g) dry penne pasta
- 1 cup homemade or store-bought pesto
- 1 cup ricotta cheese
- 1/4 cup sour cream
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken pieces with salt and pepper. In a skillet, heat 2 tablespoons olive oil and cook the poultry for about 15 minutes, until cooked through. Set aside.
- While the chicken is cooking, prepare the pasta according to the package instructions. Toss with the remaining tablespoons of olive oil and set aside.
- In a bowl, mix the pesto, ricotta, and sour cream until smooth. Add the cooked chicken and pasta to the mix and toss to coat. Transfer the mixture to a large baking dish and sprinkle with the grated Parmesan on top.
- Bake for about 30 minutes and serve. Enjoy!
15 Comments
Just Jo
February 23, 2017 at 9:27 amOh my, I am a huge basil fan – I could eat anything dipped in pesto lol. This looks superb and the chicken would please Hungry Hubby although I’d be happy without it 😀
Jovita
February 28, 2017 at 2:16 pmYay, I am not the only one going crazy about basil and pesto 🙂 I’m happy you loved this recipe!
Kavey at Kavey Eats
February 23, 2017 at 9:39 amLove these flavours, pesto is a favourite and pasta bakes too. One to bookmark!
Jovita
February 28, 2017 at 2:16 pmThanks, Kavey!
jane @ littlesugarsnaps
February 23, 2017 at 10:10 amI’ve tried so many times to grow basil and failed, which is a shame given how often I use it in cooking too. This bake looks sensational. I know my family would enjoy those flavours in a pasta bake.
Jovita
February 28, 2017 at 2:20 pmI failed growing many things but somehow basil always grows easily in my flat. I don’t know why but I’m glad it does 🙂
Deanna
February 23, 2017 at 10:27 amI tried growing herbs but just could not get to work for me. I love to grow my own basil I am a huge fan of it too and I always making something into Caprese because I love the basil LOL. This pesto looks soooo good!
Jovita
February 28, 2017 at 2:24 pmSometimes herbs just don’t want to grow in some conditions. I got lucky with basil but since we are moving soon I am not sure if it will grow as well at another place 🙂
Sarah
February 23, 2017 at 11:51 amThis has some of my absolute favorite flavors and sounds so delicious! Never mind that…it looks so easy to make too! Talk about recipe perfection!
Jovita
February 28, 2017 at 2:24 pmThank you so much for the kind words, Sarah!
Jerri
December 22, 2018 at 4:06 pmHave you ever added sun-dried tomatoes to this? I am big fan of them with anything pesto.
Tina
July 2, 2021 at 9:46 pmCan I leave out the chicken for a vegetarian option?
Jovita
July 13, 2021 at 9:12 pmOf course! 🙂
Stephanie
August 23, 2022 at 1:32 amSo yummy! Super easy! Thanks for a great recipe! Going to add some sun dried tomatoes and mushrooms next time 🙂
Jovita
August 23, 2022 at 12:10 pmThat’s a great idea, Stephanie! 🙂