Pesto chicken pasta bake has become my absolute go-to for a quick and incredibly satisfying weeknight dinner. I still remember the first time I tried a baked pesto chicken pasta dish; the aroma alone had me hooked! It’s this magical combination of tender chicken, perfectly cooked pasta, and a vibrant, herbaceous pesto all swimming in a creamy, cheesy sauce, baked until golden and bubbly. This easy pesto chicken pasta bake recipe is seriously a lifesaver when you’re short on time but craving something delicious. Get ready to impress yourself and your crew!
Why You’ll Love This Pesto Chicken Pasta Bake
This pesto chicken pasta bake is a game-changer for busy nights. It’s not just about speed; it’s about a flavor explosion that everyone will adore. Here’s why you’ll be making this chicken pesto pasta bake recipe again and again:
- Incredibly Flavorful: The combination of basil pesto, tender chicken, and creamy sauce is simply irresistible.
- One-Dish Wonder: Minimal cleanup means more time enjoying your meal and less time at the sink.
- Crowd-Pleaser: This dish is a guaranteed hit with both kids and adults, making it perfect for family dinners.
- Quick Preparation: You can have this delicious baked pesto chicken pasta ready to go in under an hour.
- Versatile: Easily adaptable with different vegetables or proteins to suit your preferences.
- Comfort Food Perfection: It’s the ultimate cozy meal, baked to golden, bubbly perfection.
- Satisfyingly Cheesy: Loads of Parmesan cheese make this a truly decadent cheesy pesto chicken pasta bake.
Ingredients for Pesto Chicken Pasta Bake
Gathering these ingredients is the first step toward making the most delicious pesto chicken pasta bake. This simple ingredient list ensures a flavorful and satisfying meal with minimal fuss. The quality of your ingredients, especially the fresh basil for the pesto, really makes this chicken pesto pasta bake recipe shine.
- 500 g chicken breast, skinless, boneless – cut into bite-sized chunks
- 400 g fusilli pasta, uncooked – we want it slightly firm before baking
- 30 g pine nuts – toasting these brings out their nutty flavor
- 1 tbsp olive oil or spray oil – for cooking the chicken
- For the Pesto:
- 1 medium bunch basil, roughly chopped – fresh is best for that vibrant green color and herbaceous punch
- 1 garlic clove, chopped – adds a little zing
- 60 ml olive oil – the base for our homemade pesto
- 30 ml water – helps achieve the perfect pesto consistency
- For the Creamy Sauce:
- 2 tbsp butter – for richness
- 2 tbsp flour – to thicken our sauce
- 500 ml milk – whole milk provides the creamiest texture
- 250 ml vegetable stock (1 cube dissolved) – adds depth of flavor
- 60 g parmesan, finely grated – essential for that cheesy goodness
- 100 g quark or yogurt/sour cream – for a smooth, tangy creaminess
- Sea salt and pepper, to taste – season as you go!
How to Make Pesto Chicken Pasta Bake
Ready to create your own delicious pesto chicken pasta bake? This recipe breaks down the process into simple steps, ensuring a fantastic result every time. Get ready for a mouthwatering chicken pesto pasta dish that will have everyone asking for seconds!
Step 1: Prepare Pasta and Pesto
First things first, let’s get that oven preheating to 375°F (190°C). While it heats up, bring a large pot of salted water to a boil for your pasta. Add the 400 g fusilli pasta and cook it for just 4 minutes. We want it al dente because it will finish cooking in the oven. Drain it well and transfer it directly into your 11×8-inch casserole dish. Now, for the star of the show: the pesto! In a food processor, combine the 1 medium bunch basil, 1 chopped garlic clove, 60 ml olive oil, and 30 ml water. Blend until it’s beautifully smooth and fragrant. This homemade pesto is what makes our baked pesto chicken pasta so incredibly vibrant.
Step 2: Cook Chicken and Make Sauce
While the pasta is doing its thing, let’s prepare the chicken. Chop the 500 g chicken breast into bite-sized pieces. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the chicken and cook for about 3-4 minutes, just until it’s no longer pink on the outside. We don’t want to fully cook it yet. In a separate pot, melt the 2 tbsp butter over medium heat. Whisk in the 2 tbsp flour and cook for a minute until it forms a paste. Gradually whisk in the 500 ml milk and the 250 ml vegetable stock (from your dissolved cube). Keep whisking until the sauce thickens and starts to bubble, creating a lovely creamy base for our pesto chicken pasta casserole.
Step 3: Combine and Bake
Now for the magic! Remove the creamy sauce from the heat and stir in the 100 g quark (or yogurt/sour cream) and about two-thirds of the 60 g grated Parmesan cheese. Season with sea salt and pepper to your liking. Add the partially cooked chicken, the vibrant homemade pesto, and this luscious creamy sauce to the pasta in your casserole dish. Gently stir everything together until the pasta, chicken, and sauce are well combined. Sprinkle the 30 g toasted pine nuts and the remaining Parmesan cheese over the top. Pop it into your preheated oven and bake for 20 minutes, or until the top is beautifully golden brown and the bake is bubbling with deliciousness. Let this amazing pesto chicken pasta bake rest for a few minutes before serving hot.
Pro Tips for the Best Pesto Chicken Pasta Bake
Want to elevate your already delicious pesto chicken pasta bake? I’ve picked up a few tricks over the years that make this dish truly restaurant-worthy. Follow these simple tips for a perfect chicken pesto pasta dish every single time!
- Toast your pine nuts: A quick toast in a dry pan before adding them to the bake brings out their nutty aroma and flavor, adding an extra layer of deliciousness.
- Don’t overcook the pasta: Remember it finishes cooking in the oven! Par-boiling for just 4 minutes ensures it won’t turn mushy.
- Use fresh ingredients: Fresh basil for the pesto and good quality Parmesan cheese make a world of difference in flavor.
- Adjust sauce consistency: If your sauce seems too thick, a splash more milk or vegetable stock can loosen it up beautifully.
What’s the secret to perfect Pesto Chicken Pasta Bake?
The secret to an amazing pesto chicken pasta bake really lies in the balance of flavors and textures. Using fresh basil for a vibrant pesto and ensuring your creamy sauce is rich yet not too heavy are key. Don’t skip toasting those pine nuts!
Can I make Pesto Chicken Pasta Bake ahead of time?
Absolutely! You can assemble this baked pesto chicken pasta up to 24 hours in advance. Just cover it tightly and refrigerate. You might need to add an extra 5-10 minutes to the baking time if it’s cold straight from the fridge.
How do I avoid common mistakes with Pesto Chicken Pasta Bake?
The biggest mistake is overcooking the pasta initially, which leads to a mushy dish. Also, don’t overbake the chicken before adding it to the casserole; it should be just seared. Finally, ensure your creamy sauce isn’t too thin before combining everything.
Best Ways to Serve Pesto Chicken Pasta Bake
Serving up this delightful pesto chicken pasta bake is a joy because it pairs so well with simple, fresh sides. It’s hearty enough to be a meal on its own, but a few complementary additions really make it sing. For a vibrant and light contrast to the rich bake, I love serving it with a crisp green salad tossed with a lemon vinaigrette. This cuts through the creaminess beautifully. Another fantastic option is some steamed or roasted asparagus; its slightly bitter, earthy notes complement the pesto wonderfully. If you’re looking for a more substantial meal, crusty garlic bread is always a winner for soaking up any extra sauce. These simple pairings make your chicken pesto pasta dish feel complete and extra special.
Nutrition Facts for Pesto Chicken Pasta Bake
This pesto chicken pasta bake is a satisfying meal, and here’s a look at the estimated nutritional breakdown per serving. It’s a good source of protein and carbohydrates, perfect for a hearty dinner.
- Calories: 540 kcal
- Protein: ~35g
- Fat: ~25g
- Saturated Fat: ~8g
- Carbohydrates: ~45g
- Fiber: ~4g
- Sugar: ~5g
- Sodium: ~600mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Pesto Chicken Pasta Bake
Leftovers of this delicious pesto chicken pasta bake are a treat, and storing them properly ensures they taste great later. Once your cheesy pesto chicken pasta bake has cooled down completely, transfer it into an airtight container. This is crucial for maintaining freshness and preventing any unwanted odors from being absorbed. You can confidently store it in the refrigerator for up to 3-4 days. If you want to keep this delightful dish for longer, freezing is a fantastic option. Wrap individual portions tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy your leftovers, the best way to reheat is in the oven. Gently warm it at 350°F (175°C) until heated through, or you can microwave individual portions for a quicker reheat. Either way, you’ll get to enjoy that amazing pesto chicken pasta dish all over again!
Frequently Asked Questions About Pesto Chicken Pasta Bake
What is pesto chicken pasta bake?
A pesto chicken pasta bake is a comforting one-dish meal where pasta, chicken, and a vibrant pesto sauce are combined and baked in the oven until golden and bubbly. It’s essentially a baked pasta dish elevated with the fresh, herbaceous flavors of pesto and the savory goodness of chicken, often made creamy and cheesy.
Can I use store-bought pesto for this pesto chicken pasta bake?
Yes, you absolutely can! While homemade pesto is wonderful, a good quality store-bought pesto is a fantastic shortcut for this easy pesto chicken pasta bake. Just make sure to taste it first, as some can be saltier than others, and adjust your seasoning accordingly. It’s a great way to save time on busy nights!
What kind of pasta works best for a pesto chicken pasta bake?
I find that short, twisty pasta shapes like fusilli, rotini, or penne are best for a pesto chicken pasta bake. These shapes hold onto the pesto and creamy sauce wonderfully, ensuring you get a burst of flavor in every bite. They also hold up well during the baking process without getting mushy.
How do I make this a vegetarian pesto chicken pasta bake?
To make a vegetarian version of this baked pesto chicken pasta, simply omit the chicken. You can replace it with roasted vegetables like zucchini, bell peppers, broccoli florets, or even cherry tomatoes. Roasting the vegetables beforehand will add extra depth of flavor and a lovely texture to your vegetarian pesto pasta dish.
Variations of Pesto Chicken Pasta Bake You Can Try
This pesto chicken pasta bake is already amazing, but you can totally switch it up! If you’re looking for a different twist on this classic dish, here are a few ideas to get your creative juices flowing. These variations ensure there’s a perfect pesto pasta bake for everyone, no matter your preferences or dietary needs.
- Vegetarian Delight: Skip the chicken and load up on roasted vegetables! Think zucchini, bell peppers, cherry tomatoes, and even some hearty mushrooms. This makes for a fantastic healthy pesto chicken pasta bake alternative that’s packed with flavor and nutrients. For more vegetable inspiration, check out tips for a successful harvest.
- Spicy Kick: Love a little heat? Add a pinch of red pepper flakes to the pesto or the creamy sauce. You could also add a diced jalapeño to the chicken while cooking. This transforms your cheesy pesto chicken pasta bake into something with a bit more of a fiery personality.
- Gluten-Free Goodness: Easily make this a gluten-free meal by swapping out the regular pasta for your favorite gluten-free variety. Ensure your flour for the sauce is also gluten-free. This makes your baked pesto chicken pasta accessible for more people.
- Creamy Without Cream: If you’re aiming for a pesto chicken pasta bake without cream, the quark or yogurt in the sauce recipe already helps. You can also reduce the milk slightly and rely on the cheese and a bit more stock for richness, creating a lighter yet still satisfying dish.
Pesto Chicken Pasta Bake: 1 Amazing Dish
- Total Time: 55 minutes
- Yield: 5 servings 1x
- Diet: Vegetarian
Description
This Pesto Chicken Pasta Bake is a creamy, cheesy, and flavorful one-dish meal featuring tender chicken, perfectly cooked pasta, and a vibrant homemade pesto sauce, baked until golden and bubbly. It’s an easy and satisfying dinner option for the whole family.
Ingredients
- 500 g chicken breast, skinless, boneless
- 400 g fusilli pasta, uncooked
- 30 g pine nuts
- 1 tbsp olive oil or spray oil
- For the Pesto:
- 1 medium bunch basil, roughly chopped
- 1 garlic clove, chopped
- 60 ml olive oil
- 30 ml water
- For the Creamy Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 500 ml milk
- 250 ml vegetable stock (1 cube)
- 60 g parmesan, finely grated
- 100 g quark or yogurt/sour cream
- Sea salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). Boil fusilli pasta in salted water for 4 minutes, drain, and place in an 11×8-inch casserole dish.
- While pasta boils, blend fresh basil, chopped garlic, 60 ml olive oil, and 30 ml water in a food processor until finely chopped to make the pesto.
- Chop chicken breast into chunks. Heat 1 tbsp olive oil in a pan and cook chicken for 3-4 minutes until no longer pink on the outside.
- Melt butter in a pot. Whisk in flour, then slowly add milk and vegetable stock, whisking until the sauce thickens and bubbles.
- Remove sauce from heat. Stir in quark and ⅔ of the grated Parmesan.
- Add the cooked chicken, prepared pesto, and creamy sauce to the pasta in the casserole dish. Stir everything together well.
- Sprinkle the pine nuts and the remaining Parmesan cheese over the top.
- Bake for 20 minutes, or until the top is golden brown and the bake is bubbly.
- Let the pesto chicken pasta bake rest for a few minutes before serving hot.
Notes
- Toast pine nuts in a dry pan before blending for enhanced flavor.
- Avoid overcooking the pasta initially, as it will finish cooking in the oven.
- Leftovers can be stored in a sealed container in the fridge for 3-4 days.
- Consider adding frozen peas or chopped sun-dried tomatoes for extra color and taste.
- Grating your own Parmesan cheese from a block results in a creamier sauce.
- This recipe is easily adaptable to be gluten-free by using gluten-free pasta and flour.
- For a vegetarian option, omit the chicken and add roasted vegetables like zucchini or bell peppers.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Pasta Bake
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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