If you’ve been searching for an easy recipe that delivers truly restaurant-worthy results at home, this Creamy Pesto Chicken Pasta Bake is the one. Imagine juicy, golden-seared chicken nestled into a baking dish full of penne pasta coated in a rich, fragrant basil pesto cream sauce, studded with burst cherry tomatoes and finished with a golden cheesy crust. It is bold, beautiful, and deeply satisfying — and despite how impressive it looks and tastes, it is surprisingly straightforward to make.
The first time I made this creamy pesto chicken pasta bake, I was trying to replicate a dish I’d had at a small Italian restaurant downtown. It had that unmistakable combination of bright, herby pesto and silky cream that made every bite feel luxurious. After three attempts at home, I finally nailed it — and honestly, my version might be better because it comes out of the oven bubbly and golden in a way that restaurant pasta rarely achieves. My husband took one bite and immediately said, ‘This is going in the regular rotation.’ It has been there ever since.
The photos from this dish are stunning. In the first image, a wooden spoon lifts a beautiful forkful of penne pasta coated in creamy green pesto sauce with visible shreds of golden chicken and a burst cherry tomato, garnished with fresh green basil leaves — each element perfectly distinct and enticing. In the second image, the full baking dish is shown with more of the dish’s golden, slightly crispy top, with the same vibrant pesto-sauced pasta and chicken visible beneath. This is the kind of dish that makes everyone at the table lean forward in anticipation.
Why This Creamy Pesto Chicken Pasta Bake Is Your New Go-To Easy Recipe
There are plenty of pasta bake recipes out there, but this creamy pesto chicken pasta bake stands apart for several reasons:
- That pesto cream sauce is absolutely addictive — fragrant, rich, and perfectly balanced
- Burst cherry tomatoes add brightness and acidity that cuts through the creaminess
- Golden-seared chicken stays juicy thanks to the sauce protecting it in the oven
- Everything cooks in one baking dish — minimal cleanup
- Leftovers taste even better the next day as the flavors meld together
Ingredients for the Creamy Pesto Chicken Pasta Bake
Chicken
- 4 boneless, skinless chicken breasts or thighs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp olive oil
Creamy Pesto Sauce
- 1 cup basil pesto (homemade or good-quality store-bought)
- 1 cup heavy cream
- ½ cup chicken broth
- 3 cloves garlic, minced
- ½ cup grated parmesan cheese
- Salt and pepper to taste
Pasta Bake
- 350g (12 oz) penne pasta, cooked al dente and drained
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan for topping
- Fresh basil leaves for garnish
How to Make the Creamy Pesto Chicken Pasta Bake – Step-by-Step
Step 1 – Cook the Pasta
Cook the penne in well-salted boiling water until just al dente — about 1–2 minutes less than the package directions, since it will continue cooking in the oven. Drain and set aside. Toss with a drizzle of olive oil to prevent sticking.
Step 2 – Sear the Chicken
Season the chicken generously on both sides with garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Heat olive oil in a large oven-safe skillet or regular skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. The chicken does not need to be fully cooked through at this point — it will finish in the oven. Set aside on a plate and slice into thick strips or leave whole.
Step 3 – Make the Creamy Pesto Sauce
In the same skillet over medium heat, sauté the minced garlic in a little olive oil for 1 minute until fragrant. Pour in the chicken broth and let it reduce for 2 minutes. Add the heavy cream and stir well. Bring to a gentle simmer and stir in the basil pesto and parmesan cheese. Let the sauce bubble gently for 3–4 minutes until it thickens slightly. Taste and season with salt and pepper.
Step 4 – Assemble the Creamy Pesto Chicken Pasta Bake
Preheat oven to 375°F (190°C). Add the cooked penne to a large baking dish. Pour the creamy pesto sauce over the pasta and toss to coat every piece. Scatter the halved cherry tomatoes throughout. Nestle the seared chicken pieces on top (whole or sliced). Sprinkle the mozzarella and additional parmesan generously over the top. Bake uncovered for 20–25 minutes until the cheese is golden and bubbly. If you want an extra-golden top, broil for the final 2–3 minutes.
Step 5 – Garnish and Serve
Remove from the oven and let rest for 5 minutes — this helps the sauce set slightly. Tear fresh basil leaves over the top for color and fragrance. Serve directly from the baking dish at the table for that rustic, sharing-style presentation.
Creamy Pesto Chicken Pasta Bake Variations and Substitutions
This easy recipe is highly adaptable to your preferences and what you have on hand:
- Lighter version: Swap heavy cream for half-and-half or light coconut cream
- Different pasta: Rigatoni, farfalle, or fusilli also work beautifully
- No chicken: Make it vegetarian with roasted zucchini and bell peppers
- Sun-dried tomatoes: Swap fresh cherry tomatoes for sun-dried for a more intense flavor
- Extra greens: Stir in fresh spinach or arugula into the sauce before baking
- Nut-free pesto: Use a nut-free store-bought pesto if allergies are a concern
Nutritional Values for the Creamy Pesto Chicken Pasta Bake
Per serving (based on 4 servings, approximate):
- Calories: ~650 kcal
- Protein: ~48g
- Carbohydrates: ~55g
- Fat: ~26g
- Fiber: ~4g
- Sodium: ~680mg
This creamy pesto chicken pasta bake is indulgent comfort food — rich in protein and satisfying in every way. To lighten it up, reduce the cream by half and add extra chicken broth, or use a lighter mozzarella.
Presentation Tips for the Pesto Chicken Pasta Bake
This dish is a natural showstopper, but a few finishing touches make it extraordinary. The scattered burst cherry tomatoes create pops of vivid red against the golden, cheesy surface — so don’t skip them. Fresh basil torn over the top just before serving adds vibrant green color that photographs beautifully. Bring the whole baking dish to the table rather than plating individually — the communal, sharing aspect is part of this recipe’s charm and appeal.
Wine and Food Pairings for Creamy Pesto Chicken Pasta Bake
The herbaceous, creamy richness of this pesto pasta bake calls for wines that complement rather than compete with those flavors. A crisp Italian white like Pinot Grigio or Vermentino cuts through the cream beautifully. A light Rosé also works wonderfully — its dry fruitiness balances the pesto’s richness. For a red wine option, a light Sangiovese or Côtes du Rhône won’t overpower the delicate basil flavor. On the food side, a classic Caesar salad or a simple caprese salad with fresh mozzarella are ideal alongside this dish.
Frequently Asked Questions About Creamy Pesto Chicken Pasta Bake
Can I make this creamy pesto pasta bake ahead of time?
Yes! Assemble the entire dish up to 24 hours ahead, cover tightly with foil, and refrigerate. When ready to bake, let it come to room temperature for 20 minutes, then bake covered for 20 minutes and uncovered for 10–15 more until bubbly and golden.
Can I use store-bought pesto for this recipe?
Absolutely — good-quality store-bought basil pesto works perfectly and saves significant time. Look for refrigerated pesto in the deli section rather than shelf-stable jars; the flavor is noticeably fresher and more vibrant.
How do I prevent the pasta from getting mushy in the oven?
The key is cooking the pasta to just al dente (slightly underdone) before baking. It will absorb some sauce and finish cooking in the oven, reaching the perfect texture. Overcooked pasta before baking will become soft and lose structure.
Can I freeze the creamy pesto chicken pasta bake?
The assembled bake can be frozen unbaked for up to 2 months. Wrap tightly with two layers of foil. To bake from frozen, add 30–40 extra minutes and cover with foil for the first half of baking. Note that cream-based sauces can sometimes separate slightly upon reheating — a quick stir before serving will fix this.
Notes: Secrets to the Best Creamy Pesto Chicken Pasta Bake
Three details separate a good pesto chicken pasta bake from a truly spectacular one. First, use genuinely good pesto — this is the soul of the dish and you will taste the difference. If you have 10 minutes, making a quick homemade pesto with fresh basil, pine nuts, garlic, parmesan, and olive oil is transformative. Second, do not skip searing the chicken; those golden caramelized edges add a layer of flavor and texture that simply poaching or baking cannot replicate. Third, let the dish rest for 5 minutes after coming out of the oven — this allows the sauce to settle and thicken, making every spoonful more cohesive and creamy. Follow these tips and this pasta bake will rival any restaurant version every single time.
Conclusion: This Creamy Pesto Chicken Pasta Bake Belongs in Your Weekly Rotation
This Creamy Pesto Chicken Pasta Bake is one of those rare recipes that manages to be simultaneously easy enough for a busy weeknight and impressive enough for a dinner party. The combination of fragrant basil pesto, silky cream sauce, juicy seared chicken, burst cherry tomatoes, and golden melted cheese creates something that feels genuinely special — not like a ‘quick weeknight meal’ at all. Make it once, and you will fully understand why it deserves a permanent place in your recipe collection. Your table, your family, and your taste buds will all thank you.
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Creamy Pesto Chicken Pasta Bake – Easy Recipe for a Restaurant-Worthy Weeknight Dinner
Description
There are plenty of pasta bake recipes out there, but this creamy pesto chicken pasta bake stands apart for several reasons:
- That pesto cream sauce is absolutely addictive — fragrant, rich, and perfectly balanced
- Burst cherry tomatoes add brightness and acidity that cuts through the creaminess
- Golden-seared chicken stays juicy thanks to the sauce protecting it in the oven
- Everything cooks in one baking dish — minimal cleanup
- Leftovers taste even better the next day as the flavors meld together
Ingredients
Ingredients for the Creamy Pesto Chicken Pasta Bake
Chicken
- 4 boneless, skinless chicken breasts or thighs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp olive oil
Creamy Pesto Sauce
- 1 cup basil pesto (homemade or good-quality store-bought)
- 1 cup heavy cream
- ½ cup chicken broth
- 3 cloves garlic, minced
- ½ cup grated parmesan cheese
- Salt and pepper to taste
Pasta Bake
- 350g (12 oz) penne pasta, cooked al dente and drained
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan for topping
- Fresh basil leaves for garnish
Instructions
How to Make the Creamy Pesto Chicken Pasta Bake – Step-by-Step
Step 1 – Cook the Pasta
Cook the penne in well-salted boiling water until just al dente — about 1–2 minutes less than the package directions, since it will continue cooking in the oven. Drain and set aside. Toss with a drizzle of olive oil to prevent sticking.
Step 2 – Sear the Chicken
Season the chicken generously on both sides with garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Heat olive oil in a large oven-safe skillet or regular skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. The chicken does not need to be fully cooked through at this point — it will finish in the oven. Set aside on a plate and slice into thick strips or leave whole.
Step 3 – Make the Creamy Pesto Sauce
In the same skillet over medium heat, sauté the minced garlic in a little olive oil for 1 minute until fragrant. Pour in the chicken broth and let it reduce for 2 minutes. Add the heavy cream and stir well. Bring to a gentle simmer and stir in the basil pesto and parmesan cheese. Let the sauce bubble gently for 3–4 minutes until it thickens slightly. Taste and season with salt and pepper.
Step 4 – Assemble the Creamy Pesto Chicken Pasta Bake
Preheat oven to 375°F (190°C). Add the cooked penne to a large baking dish. Pour the creamy pesto sauce over the pasta and toss to coat every piece. Scatter the halved cherry tomatoes throughout. Nestle the seared chicken pieces on top (whole or sliced). Sprinkle the mozzarella and additional parmesan generously over the top. Bake uncovered for 20–25 minutes until the cheese is golden and bubbly. If you want an extra-golden top, broil for the final 2–3 minutes.
Step 5 – Garnish and Serve
Remove from the oven and let rest for 5 minutes — this helps the sauce set slightly. Tear fresh basil leaves over the top for color and fragrance. Serve directly from the baking dish at the table for that rustic, sharing-style presentation.
Creamy Pesto Chicken Pasta Bake Variations and Substitutions
This easy recipe is highly adaptable to your preferences and what you have on hand:
Lighter version: Swap heavy cream for half-and-half or light coconut cream
Different pasta: Rigatoni, farfalle, or fusilli also work beautifully
No chicken: Make it vegetarian with roasted zucchini and bell peppers
Sun-dried tomatoes: Swap fresh cherry tomatoes for sun-dried for a more intense flavor
Extra greens: Stir in fresh spinach or arugula into the sauce before baking
Nut-free pesto: Use a nut-free store-bought pesto if allergies are a concern
Nutritional Values for the Creamy Pesto Chicken Pasta Bake
Per serving (based on 4 servings, approximate):
Calories: ~650 kcal
Protein: ~48g
Carbohydrates: ~55g
Fat: ~26g
Fiber: ~4g
Sodium: ~680mg
This creamy pesto chicken pasta bake is indulgent comfort food — rich in protein and satisfying in every way. To lighten it up, reduce the cream by half and add extra chicken broth, or use a lighter mozzarella.
Presentation Tips for the Pesto Chicken Pasta Bake
This dish is a natural showstopper, but a few finishing touches make it extraordinary. The scattered burst cherry tomatoes create pops of vivid red against the golden, cheesy surface — so don’t skip them. Fresh basil torn over the top just before serving adds vibrant green color that photographs beautifully. Bring the whole baking dish to the table rather than plating individually — the communal, sharing aspect is part of this recipe’s charm and appeal.
Wine and Food Pairings for Creamy Pesto Chicken Pasta Bake
The herbaceous, creamy richness of this pesto pasta bake calls for wines that complement rather than compete with those flavors. A crisp Italian white like Pinot Grigio or Vermentino cuts through the cream beautifully. A light Rosé also works wonderfully — its dry fruitiness balances the pesto’s richness. For a red wine option, a light Sangiovese or Côtes du Rhône won’t overpower the delicate basil flavor. On the food side, a classic Caesar salad or a simple caprese salad with fresh mozzarella are ideal alongside this dish.
Frequently Asked Questions About Creamy Pesto Chicken Pasta Bake
Can I make this creamy pesto pasta bake ahead of time?
Yes! Assemble the entire dish up to 24 hours ahead, cover tightly with foil, and refrigerate. When ready to bake, let it come to room temperature for 20 minutes, then bake covered for 20 minutes and uncovered for 10–15 more until bubbly and golden.
Can I use store-bought pesto for this recipe?
Absolutely — good-quality store-bought basil pesto works perfectly and saves significant time. Look for refrigerated pesto in the deli section rather than shelf-stable jars; the flavor is noticeably fresher and more vibrant.
How do I prevent the pasta from getting mushy in the oven?
The key is cooking the pasta to just al dente (slightly underdone) before baking. It will absorb some sauce and finish cooking in the oven, reaching the perfect texture. Overcooked pasta before baking will become soft and lose structure.