Creamy Pesto Chicken Pasta Bake
A comforting creamy pasta bake filled with tender chicken and rich pesto, perfect for family gatherings or a cozy weekday meal.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
Scale
- 8 oz pasta (fusilli or penne)
- 2 cups cooked chicken, shredded
- 1 cup pesto sauce
- 1 cup heavy cream
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to the package instructions until al dente, then drain.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, pesto sauce, heavy cream, garlic powder, salt, and pepper.
- Stir in half of the mozzarella cheese and half of the Parmesan cheese.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Top with the remaining mozzarella and Parmesan cheese.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven, garnish with fresh basil if desired, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg