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Pesto Chicken Pasta Bake

A heartwarming dish combining tender chicken, vibrant pesto, and gooey cheese, perfect for family dinners and gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked pasta (any shape; penne recommended)
  • 1 cup cooked, shredded chicken (rotisserie works great)
  • 1 cup pesto sauce (homemade or store-bought; Basilico recommended)
  • 1 cup shredded mozzarella cheese (whole milk for creamier result)
  • 1/2 cup grated Parmesan cheese (freshly grated for more flavor)
  • 1/2 cup halved cherry tomatoes (adds color and freshness)
  • 1 tablespoon olive oil (extra virgin recommended)
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine your cooked pasta, shredded chicken, pesto sauce, and half of the mozzarella cheese.
  3. Season the mixture with salt and pepper to taste.
  4. Carefully transfer the pasta mixture to a greased baking dish.
  5. Top the dish with the remaining mozzarella cheese, grated Parmesan cheese, and halved cherry tomatoes.
  6. Drizzle with olive oil to enhance flavor.
  7. Bake for 25-30 minutes, or until the cheese is bubbly and golden.
  8. Allow it to cool for a few minutes before serving.

Notes

If short on time, opt for pre-cooked chicken. Room temperature cheese yields a creamier bake. Avoid using pre-shredded cheese for best meltability.