Pesto Chicken Pasta Bake

$- 2 cups cooked pasta (penne or fusilli) - 2 cups cooked chicken, shredded - 1 cup basil pesto (homemade or store-bought) - 1 cup cherry tomatoes, halved - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 teaspoon garlic powder - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves for garnish - 9x13 inch baking dish - Mixing bowl - Cooking spray or olive oil - Aluminum foil Gather these ingredients before you start. The cooked pasta gives the dish a hearty base. Shredded chicken adds protein and texture. Basil pesto brings a fresh burst of flavor. Cherry tomatoes add a sweet touch, while the cheeses create a creamy topping. Garlic powder and red pepper flakes will spice it up. Lastly, fresh basil will make it look pretty. The kitchen tools are simple and easy to find. You will need a good baking dish to hold it all together. A mixing bowl helps combine everything smoothly. Cooking spray or olive oil makes sure nothing sticks. Aluminum foil is essential to keep it moist while baking. For the full recipe, you can refer to the earlier section. - Preheat the oven to 375°F (190°C). - In a large bowl, mix together the cooked pasta, shredded chicken, basil pesto, halved cherry tomatoes, garlic powder, and a sprinkle of salt and pepper. Stir gently until everything is coated with the vibrant green pesto. - Grease a 9x13 inch baking dish with cooking spray or olive oil. - Transfer the pasta mixture to the baking dish. Spread it evenly to ensure even cooking. - Top the mixture with shredded mozzarella cheese and grated Parmesan cheese. If you like spice, add red pepper flakes now. - Cover the baking dish with aluminum foil. Place it in the preheated oven and bake for 20 minutes. This helps the flavors blend. - After 20 minutes, remove the foil carefully. Bake for an additional 10-15 minutes until the cheese is bubbling and golden brown. - Let the dish cool for 5 minutes before serving. This step makes it easier to serve. Enjoy the rich and flavorful delight of your Pesto Chicken Pasta Bake! For detailed ingredient quantities and more, refer to the Full Recipe. - Try different pasta shapes. Use shells or bowties for fun. - Add veggies like spinach or bell peppers for color and taste. - Cook pasta al dente. This gives it the right bite. - Don’t overbake. It keeps the dish moist and tasty. - Pair with a fresh salad. It balances the rich flavors. - Serve with crusty bread. It adds a nice crunch. For more details, check the Full Recipe to create this delightful meal! {{image_4}} When you make Pesto Chicken Pasta Bake, you can change it up to fit your taste. Here are some fun ideas. If you want a vegetarian dish, simply replace the chicken. Grilled vegetables work great. You can use zucchini, bell peppers, or mushrooms. Chickpeas are another tasty choice. They add protein and a nice texture. For those who need gluten-free meals, swap in gluten-free pasta. There are many good brands out there. Just make sure to check the cooking time, as it may differ from regular pasta. This way, everyone can enjoy the dish! You can also play with different sauces. Try using sun-dried tomato pesto for a bold twist. Alfredo sauce can make it creamy and rich. Each sauce brings a new flavor, so don’t be afraid to experiment. For detailed instructions on making the base recipe, check out the Full Recipe. Store leftovers in an airtight container for up to 3 days. This keeps the flavors fresh. When you need a quick meal, just grab it from the fridge. You can freeze the pasta bake in portions for up to 3 months. This makes it easy to enjoy later. Just remember to use freezer-safe containers. Label them with the date for easy tracking. To reheat, use the oven for best results. Preheat your oven to 350°F (175°C) and bake until hot. If you’re in a hurry, the microwave works too. Just be sure to cover it to keep the moisture in. Enjoy your Pesto Chicken Pasta Bake anytime by following these simple storage tips! For the complete recipe, check out the Full Recipe above. Yes, you can prepare it in advance and store it in the fridge. Just cover it tightly to keep it fresh. When ready to eat, bake it straight from the fridge. This saves time and still tastes great. Add more red pepper flakes or include spicy sausage. You can also use spicy pesto if you want an extra kick. Just remember to balance the heat with the creamy cheese and pasta. A green salad or garlic bread complements it nicely. A fresh salad adds crunch and brightness. Garlic bread brings warmth and buttery flavor to your meal. Absolutely, rotisserie chicken is a great time-saver! Just shred it and mix it with your pasta. It adds flavor and cuts down prep time, making cooking easier and faster. Enjoy this delicious meal! This blog post covered a simple and tasty Pesto Chicken Pasta Bake. We explored essential ingredients, step-by-step instructions, and tips for flavor and texture. I also shared variations, storage tips, and common questions. This dish is easy to make and can fit any diet. Whether you want it spicy, vegetarian, or gluten-free, there’s an option for you. Enjoy this meal hot and fresh, or save leftovers for later. Making cooking enjoyable is key. Try it today and share your thoughts!$

Pesto Chicken Pasta Bake

Discover the ultimate Pesto Chicken Pasta Bake that’s sure to be a hit at your dinner table! This easy recipe features tender pasta, savory chicken, and vibrant basil pesto, all topped with gooey mozzarella and grated Parmesan for a cheesy, irresistible finish. Perfect for family meals or gatherings, this dish is quick to make and packed with flavor. Click to explore the full recipe and impress your loved ones tonight!

Print Recipe Pin Recipe

Ingredients

2 cups cooked pasta (penne or fusilli recommended for great texture)

2 cups cooked chicken, shredded into bite-sized pieces

1 cup basil pesto (homemade or your favorite store-bought variety)

1 cup cherry tomatoes, halved for a pop of freshness

1 cup mozzarella cheese, shredded for gooeyness

1/2 cup Parmesan cheese, grated for an extra savory kick

1 teaspoon garlic powder for depth of flavor

1/2 teaspoon red pepper flakes (optional, for a spicy twist)

Salt and pepper to taste, enhancing the flavors

Fresh basil leaves for a fragrant garnish

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.

Mix the Ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, basil pesto, halved cherry tomatoes, garlic powder, and a sprinkle of salt and pepper. Stir gently until all ingredients are well coated with the vibrant green pesto.

Transfer to Baking Dish: Grease a 9x13 inch baking dish with cooking spray or a little olive oil. Pour in the pasta mixture and spread it evenly to ensure uniform cooking and flavor distribution.

Cheese Topping: Generously sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the pasta mixture. For those who enjoy a little heat, add the red pepper flakes here.

Cover and Bake: Cover the baking dish tightly with aluminum foil, and place it in the preheated oven. Bake for 20 minutes to allow the flavors to meld.

Uncover and Brown the Cheese: After 20 minutes, carefully remove the foil to expose the cheese. Bake for an additional 10-15 minutes until the cheese is bubbling and beautifully golden brown.

Cool and Garnish: Once cooked, take the dish out of the oven and let it cool for about 5 minutes. Just before serving, garnish with fresh basil leaves for a touch of color and aromatic flavor.

- Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

Enjoy this delicious and comforting pasta bake as a delightful family meal or an impressive dish for gatherings!