Pesto Chicken Pasta Bake

The first time I made this pesto chicken pasta bake was on a rainy Tuesday when my kitchen smelled like garlic and comfort. I had leftover rotisserie chicken and a jar of pesto that needed using, so I threw everything together in my favorite ceramic baking dish. Something magical happened in the oven—those flavors melded into something that tasted like it came from an Italian nonna's kitchen, not my frantic weeknight experiment.

Last winter, my sister came over exhausted from work, and I made this for her. She took one bite, closed her eyes, and said this was exactly what she needed—like a warm hug in pasta form. Now she requests it every time she visits, and I've learned to always keep the ingredients stocked in my pantry.

Ingredients

• Penne or rigatoni: These ridged shapes hold onto the pesto sauce beautifully, and I've found that cooking them just shy of al dente prevents mushy baked pasta
• Chicken breasts: Diced into bite-sized pieces, they stay tender and juicy, though rotisserie chicken works brilliantly when you're short on time
• Basil pesto: Store-bought is perfectly fine, but homemade adds this bright, fresh kick that makes the dish sing
• Tomato passata or marinara: This creates a rich, tangy base that balances the creamy pesto perfectly
• Garlic: Freshly minced releases more aroma than pre-minced, and that fragrance filling your kitchen is half the experience
• Olive oil: Use a decent quality one here since it coats the chicken and infuses the whole dish
• Mozzarella: Shredded from a block melts better than pre-shredded, creating those gorgeous cheese pulls everyone loves
• Parmesan: Adds a salty, nutty depth that cuts through the rich tomato and pesto flavors
• Salt and pepper: Season the chicken generously before cooking—it's harder to add seasoning later

Instructions

Get your oven ready:

Preheat to 200°C (390°F) and move your oven rack to the middle position for even baking

Cook the pasta:

Boil in salted water until just al dente, then drain—it will finish cooking in the oven so don't overdo it now

Sauté the chicken:

Heat olive oil in a skillet over medium heat, add seasoned diced chicken, and cook 5–7 minutes until golden and cooked through, then stir in garlic for one more minute until fragrant

Build the sauce:

Pour in the tomato passata and half the pesto, let everything simmer together for 2–3 minutes until slightly thickened, then remove from heat

Combine everything:

Mix the cooked pasta, chicken sauce, remaining pesto, and half the mozzarella in a large bowl until every piece of pasta is coated in that gorgeous green-flecked sauce

Assemble for baking:

Transfer to a greased baking dish and scatter the remaining mozzarella and Parmesan across the top—don't be shy with the cheese

Bake until golden:

Slide into the oven for 20 minutes until the cheese is bubbling and turning golden brown in spots

Rest and serve:

Let it sit for 5 minutes—this seems like torture but helps the sauce set slightly—then scatter fresh basil on top and dig in

Pin It

This recipe became my go-to for new parents and friends needing a comfort meal. I've dropped it off in baking dishes more times than I can count, and the texts I get the next day are always full of gratitude and requests for the recipe.

Make It Your Own

Sometimes I'll add sun-dried tomatoes or handfuls of fresh spinach to the mix. Both ingredients add wonderful pops of flavor and color that make the dish feel fancy without any extra effort.

Perfect Pairings

A crisp Pinot Grigio cuts through the rich cheese and pesto beautifully. I also love serving this with a simple green salad dressed with lemon vinaigrette—something bright and fresh to balance the hearty pasta.

Storage & Reheating

This actually tastes better the next day when the flavors have had time to meld. Store it in the refrigerator covered tightly, and reheat individual portions in the microwave or the whole dish covered in foil at 180°C (350°F) until hot throughout.

• Let the dish cool completely before covering to prevent condensation from making it soggy
• Freeze unbaked portions for up to three months—just thaw overnight before baking
• Add a splash of water when reheating to revive the sauce

Pin It

There's something deeply satisfying about pulling this bubbling, golden dish out of the oven. It's the kind of meal that brings everyone to the table, sharing stories and seconds.

Recipe FAQs

→ Can I use store-bought pesto instead of homemade?

Absolutely. Store-bought pesto works perfectly and saves time. Choose a quality brand for best flavor, and check the ingredients if you have nut allergies, as many pestos contain pine nuts.

→ How do I know when the chicken is cooked through?

Sauté the diced chicken for 5–7 minutes over medium heat until it's no longer pink inside and reaches an internal temperature of 165°F (74°C). The chicken should be lightly golden on the outside.

→ What pasta works best for this dish?

Penne and rigatoni are ideal choices because their tubular shape holds the pesto and sauce beautifully. You can also use fusilli or farfalle. Whole-wheat or gluten-free varieties work well if needed.

→ Can I prepare this dish ahead of time?

Yes, assemble the casserole up to 8 hours ahead, cover, and refrigerate. Add an extra 5–10 minutes to the baking time if baking from cold. You can also freeze it for up to 3 months before baking.

→ What should I do if the cheese browns too quickly?

If the cheese is browning too fast before the pasta heats through, loosely cover the baking dish with foil for the first 10–15 minutes, then uncover to finish baking and let it brown.

→ Is this dish suitable for gluten-free diets?

Yes, simply substitute gluten-free pasta for regular pasta. Verify that your pesto and marinara sauce are certified gluten-free, as some brands may contain hidden gluten.