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