This Creamy Cheesy Pesto Chicken Pasta Bake is the ultimate comfort food dinner, combining tender spiced chicken, vibrant pesto, and rich roasted tomatoes in a luscious cream sauce. Baked under a blanket of bubbly mozzarella and Parmesan, it is an irresistible one-pan meal that feels fancy but is easy enough for a weeknight.
With a velvety sauce that clings to every noodle and a golden, cheesy crust, this pasta bake delivers big, bold Italian flavors in every bite.
Recipe Details
- Flavor Profile: A savory explosion of basil pesto and garlic, balanced by the sweetness of roasted tomatoes and the richness of heavy cream and cheese.
- Texture: Al dente pasta and juicy chicken are coated in a thick, creamy sauce, topped with gooey melted mozzarella that gets slightly crisp under the broiler.
- Time: 15 minutes prep, 25 minutes cook time.
- Difficulty: Intermediate. It involves searing chicken, building a pan sauce, and finishing under the broiler.
What You’ll Need
To make this recipe, you will need a large oven-safe skillet (like cast iron or stainless steel) to transition seamlessly from the stovetop to the broiler. A large pot is needed for boiling the pasta. The ingredients rely on premium pantry staples like jarred roasted tomatoes and pesto, combined with fresh chicken, spinach, and plenty of cheese.
Ingredient Notes
- Pasta – A tube-shaped pasta like rigatoni, mezze rigatoni, or tortiglioni works best for holding the thick, creamy sauce.
- Chicken Breasts – Boneless, skinless chicken breasts cut into cubes cook quickly and stay tender.
- Roasted Tomatoes – Using jarred roasted tomatoes (or sun-dried tomatoes) adds an intense, concentrated sweetness and umami. The oil from the jar is also used to season the chicken for extra flavor.
- Pesto – A classic basil pesto provides the main herbal punch. Store-bought or homemade both work well.
- Heavy Cream – Essential for creating the luxurious, velvety sauce base.
- Parmigiano-Reggiano – Freshly grated cheese melts into the sauce to thicken it and adds a salty, nutty finish on top.
- Mozzarella – Fresh mozzarella torn into pieces melts into glorious, stretchy pools of cheese under the broiler.
- Shallots & Garlic – These aromatics build a savory foundation for the sauce.
- Spinach – Fresh baby spinach wilts down into the sauce, adding color and nutrients.
Add-ins and Substitutions
- Pasta – If you don’t have rigatoni, penne or fusilli are excellent substitutes.
- Vegetables – Sautéed mushrooms or zucchini would be delicious additions along with the shallots.
- Spice – Adjust the crushed red pepper flakes to your taste. For more heat, add a pinch of cayenne.
- Oil – If you don’t have the oil from the tomato jar, extra-virgin olive oil works perfectly fine.
How to Make Creamy Cheesy Pesto Chicken Pasta Bake
- Cook Pasta: Boil the pasta in generously salted water until just shy of al dente. Crucial Step: Before draining, reserve 1 cup of the starchy pasta cooking water. Drain and set aside.
- Season Chicken: Place the cubed chicken in a large bowl. Toss with 2 Tablespoons of oil from the jar of roasted tomatoes (or olive oil), Italian seasoning, paprika, ¾ tsp. salt, and ½ tsp. black pepper.
- Sear Chicken: Heat a large oven-safe skillet over medium heat. Add the chicken and sauté until cooked through and golden, about 8 minutes. Transfer the chicken to a bowl.
- Sauté Aromatics: Add the minced shallots to the pan (with a drizzle of oil if dry) and cook until soft, about 3 minutes. Add the minced garlic and crushed red pepper flakes; cook until aromatic, about 1 minute.
- Add Veggies: Stir in the roasted tomatoes (or sun-dried tomatoes) and fresh spinach. Cook for 2 to 3 minutes until the spinach wilts. Season with the remaining ½ tsp. salt.
- Make the Sauce: Stir in the pesto and heavy cream until combined.
- Combine: Add the cooked pasta and ½ cup of the reserved pasta cooking water to the skillet. Stir continuously until the sauce thickens and clings to the pasta. Stream in more pasta water as needed until the sauce is thick and creamy (using the full 1 cup is common). Stir in 1/3 cup of the Parmigiano-Reggiano cheese and the cooked chicken.
- Broil: Preheat your oven broiler to HIGH. Scatter the torn fresh mozzarella cheese over the pasta along with the remaining Parmigiano-Reggiano cheese. Transfer the pan under the broiler and broil until the mozzarella melts and bubbles, about 3 to 4 minutes.
- Serve: Remove from the oven, garnish with fresh chopped basil, and serve immediately.
Pro Tip: Using the oil from the jar of sun-dried or roasted tomatoes to marinate the chicken is a flavor game-changer. It infuses the meat with savory tomato essence before it even hits the pan!
Recipe Tips
- Pasta Water is Liquid Gold: Do not skip reserving the pasta water! The starch in the water is what emulsifies the pesto and cream into a smooth sauce that sticks to the noodles instead of sliding off.
- Undercook Pasta: Since the pasta cooks further in the sauce and under the broiler, drain it when it still has a firm bite (shy of al dente) to prevent it from becoming mushy.
- Watch the Broiler: Cheese can go from golden to burnt in seconds under a high broiler. Keep a close eye on it and do not walk away.
FAQs
- Can I use chicken thighs? Yes, boneless skinless chicken thighs are a great substitute and will stay very moist.
- Is this dish spicy? It has a very mild warmth from the red pepper flakes. If serving to kids sensitive to spice, you can omit them.
- Can I use milk instead of cream? Heavy cream is recommended for the best texture and stability. Milk may curdle with the pesto and heat, resulting in a thinner sauce.
Serving Suggestions
- Green Salad: A crisp arugula salad with balsamic vinaigrette cuts through the richness of the creamy pasta.
- Bread: Serve with garlic bread or focaccia to mop up any leftover pesto sauce.
- Wine: A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with the herbal pesto and chicken.
Make This Recipe in Advance
- Prep: You can chop the shallots, garlic, and chicken ahead of time.
- Reheating: This pasta is best eaten fresh, as the cream sauce can separate upon reheating. If you have leftovers, reheat gently on the stove with a splash of water to bring the sauce back together.
Creamy Cheesy Pesto Chicken Pasta Bake
- Total Time: 40 minutes
- Yield: 4-6 Servings 1x
Description
This Creamy Cheesy Pesto Chicken Pasta Bake is the ultimate comfort food dinner, combining tender spiced chicken, vibrant pesto, and rich roasted tomatoes in a luscious cream sauce. Baked under a blanket of bubbly Mozzarella and Parmesan, it is an irresistible one-pan meal that feels fancy but is easy enough for a weeknight. With a velvety sauce that clings to every noodle and a golden, cheesy crust, this pasta bake delivers big, bold Italian flavors in every bite.
Ingredients
The Pasta & Chicken
- 12 oz tube-shaped pasta (Rigatoni, Mezzi Rigatoni, or Tortiglioni)
- 1 lb boneless, skinless chicken breasts, cubed
- 1–2 tablespoons extra virgin olive oil (or oil from the tomato jar)
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 1/4 teaspoon Kosher salt, divided
- 1/2 teaspoon black pepper
The Sauce & Veggies
- 3/4 cup shallots, minced
- 4 garlic cloves, minced
- 1 cup jarred roasted tomatoes, sliced (or 1/2 cup sun-dried tomatoes)
- 2–3 handfuls fresh baby spinach
- 1/2 cup basil pesto
- 1/2 cup heavy cream
- 1 cup reserved pasta water (liquid gold!)
- Pinch of crushed red pepper flakes
The Cheesy Topping
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
- 3–4 oz fresh Mozzarella cheese, torn
- Fresh basil, chopped (for garnish)
Instructions
Cook Pasta
Boil the pasta in salted water until just shy of al dente (it will cook more in the oven). Crucial Step: Before draining, reserve 1 cup of the starchy pasta cooking water. Drain pasta and set aside.
Season Chicken
In a bowl, toss the cubed chicken with 2 tablespoons of oil (olive or tomato jar oil), Italian seasoning, paprika, 3/4 teaspoon salt, and the black pepper.
Sear Chicken
Heat a large oven-safe skillet over medium heat. Sauté the chicken until golden and cooked through (about 8 minutes). Remove chicken to a bowl.
Sauté Aromatics
Add shallots to the skillet (add a splash of oil if dry). Cook until soft (3 minutes). Add garlic and red pepper flakes; cook for 1 minute until fragrant.
Add Veggies
Stir in the roasted tomatoes and spinach. Cook for 2–3 minutes until spinach wilts. Season with the remaining 1/2 teaspoon salt.
Make Sauce
Stir in the pesto and heavy cream until combined.
Combine
Add the cooked pasta and 1/2 cup of the reserved pasta water to the skillet. Stir continuously.
Emulsify
Stream in more pasta water as needed (using the full cup is common) until the sauce is thick, creamy, and clings to the noodles. Stir in 1/3 cup of the Parmesan and the cooked chicken.
Broil
Preheat oven broiler to HIGH. Scatter the torn fresh Mozzarella and remaining Parmesan over the pasta. Broil for 3–4 minutes until cheese is bubbly and golden.
Serve
Garnish with fresh basil and serve immediately.
Notes
The “Tomato Oil” Hack: If using jarred sun-dried or roasted tomatoes packed in oil, use that oil to marinate and cook the chicken. It infuses the meat with incredible savory tomato flavor before it even hits the pan.
Pasta Water is Mandatory: Do not drain the pasta without saving the water! The starch in that liquid is what emulsifies the pesto and cream into a cohesive, velvety sauce that sticks to the rigatoni.
Undercook the Pasta: Because the pasta sits in hot sauce and goes under the broiler, boil it for 1–2 minutes less than the package instructions to prevent it from turning mushy.
Broiler Safety: Cheese goes from golden to burnt very quickly under a high broiler. Do not walk away from the oven during the final step.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop / Broiler
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 580
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: pesto chicken pasta bake, creamy rigatoni, one pan chicken dinner, roasted tomato pasta, mozzarella pasta bake, easy weeknight meals, cast iron skillet recipes
