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.