This creamy chicken pesto baked pasta is a weeknight hero: tender chicken, pillowy tube pasta, vibrant pesto folded into a silky cream sauce, and a golden mozzarella top. It comes together fast, bakes under the broiler for a few minutes, and feeds hungry families with minimal fuss. If you like rich, saucy pasta dinners, you might also enjoy a similar seafood riff like Creamy Salmon Pasta for another elegant weeknight option.
Why you’ll love this dish
This recipe hits the balance of comfort and bright flavor. Pesto adds herbaceous, nutty backbone while roasted tomatoes and a pinch of red pepper give fresh acidity and a whisper of heat. Tossed with cream and Parm, the sauce clings to rigatoni or tortiglioni so every bite has sauce and texture.
“Family-friendly, quick to toss together, and impressive enough for guests — this dish became our new Sunday rotation.” — a happy home cook
Perfect occasions:
- Busy weeknights when you want something fast but satisfying.
- Casual dinner parties — make most of it ahead and broil at the last minute.
- Leftovers that reheat beautifully for work lunches.
How this recipe comes together
This is a simple, three-part process designed to save time: par-cook the pasta, brown the chicken and build the sauce in one skillet, then combine and finish under the broiler. The reserved pasta water is the secret tool to adjust sauce consistency and help it cling to the pasta. You’ll brown chicken first for flavor, sauté aromatics in the same pan to capture fond, then stir in pesto and cream for a glossy finish before a quick cheese-rimming under the broiler.
What you’ll need
- 12 oz tube-shaped pasta (rigatoni, mezzi rigatoni, or tortiglioni)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 Tbsp Italian seasoning
- 1 tsp paprika
- 1 1/4 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 1–2 Tbsp extra-virgin olive oil
- 3/4 cup shallots, minced (about 2 medium)
- 4 garlic cloves, minced
- Pinch crushed red pepper flakes (optional)
- 1 cup jarred roasted tomatoes, thinly sliced
- 2–3 handfuls fresh baby spinach
- 1/2 cup pesto (store-bought or homemade)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano, divided (about 1/3 + remaining)
- 3–4 oz fresh mozzarella, torn
- Chopped fresh basil for garnish
Substitutions/notes:
- Swap chicken for cooked shredded rotisserie chicken to shorten cooking time.
- Use light cream or whole milk thinned with a touch of flour for a lighter sauce (texture will be less silky).
- If you prefer a nuttier pesto, stir in an extra tablespoon of pesto before baking.
Step-by-step instructions
- Preheat your oven to broil and move a rack to the top position.
- Bring a large pot of heavily salted water to a boil. Cook pasta 1–2 minutes less than package directions so it’s just shy of al dente. Reserve 1 cup pasta water, then drain and set aside.
- Toss cubed chicken with olive oil, Italian seasoning, paprika, 1 tsp kosher salt, and black pepper.
- Heat a large oven-safe skillet over medium. Brown the chicken in batches if needed so pieces sear, about 6–8 minutes total. Remove chicken and set aside. (Chicken will finish cooking in the oven; ensure it reaches 165°F.)
- In the same skillet, add shallots and sauté until translucent, 2–3 minutes. Add garlic and crushed red pepper flakes and cook 30 seconds until fragrant.
- Stir in roasted tomatoes and baby spinach. Cook just until spinach wilts. Scrape up any browned bits from the pan for flavor.
- Lower the heat and stir in pesto and heavy cream until smooth. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until it loosens to a clingy sauce.
- Add drained pasta to the skillet and fold to coat. Return the browned chicken to the pan. Stir in 1/3 cup Parmigiano-Reggiano and taste; adjust salt and pepper as needed.
- Scatter torn mozzarella and sprinkle the remaining Parm on top. Broil 3–4 minutes until cheese is bubbly and golden — watch closely to avoid burning.
- Let rest 2 minutes, garnish with chopped basil, and serve warm.
Best ways to enjoy it
Serve this alongside a crisp green salad with lemon vinaigrette to cut the richness. Garlic bread or a crusty baguette is perfect for sopping up the sauce. For wine pairings, a medium-bodied Chardonnay or a fruity Sangiovese complements the pesto and tomato notes. If you want a lighter accompaniment, serve with roasted asparagus or a simple arugula salad topped with shaved Parmesan.
I sometimes pair it with a spicy, slow-cooked side like Crock-Pot Creamy Cajun Chicken Pasta for a fun contrast at potlucks — the flavors balance well across a crowd.
Storage and reheating tips
- Refrigeration: Cool within two hours and store in an airtight container for up to 3–4 days.
- Freezing: You can freeze for up to 2 months, but the texture of cream-based sauces changes slightly after thawing. Freeze without fresh basil and mozzarella; add fresh cheese when reheating.
- Reheating: Thaw overnight if frozen. Reheat gently on the stovetop over low heat with a splash of cream or reserved pasta water to loosen the sauce. Microwave reheating works — cover and heat in 30–45 second bursts, stirring between intervals.
- Food safety: Ensure chicken reaches an internal temperature of 165°F. Discard leftovers left out longer than two hours.
Pro chef tips
- Par-cook the pasta: Stopping pasta just shy of al dente prevents mush after baking.
- Use reserved pasta water: The starch in the water helps the pesto-cream emulsify and cling to the pasta.
- Brown chicken well: Proper searing adds deep flavor through the Maillard reaction.
- Broil carefully: Cheese can go from perfect to burnt quickly; stay within arm’s reach.
- Make ahead: Prepare through step 8, refrigerate, then add cheese and broil when ready to serve.
Flavor swaps
- Vegetarian: Omit chicken and use roasted mushrooms or caramelized eggplant. Add extra spinach or artichoke hearts.
- Gluten-free: Use a high-quality gluten-free pasta and check jarred pesto for hidden gluten (often safe).
- Dairy-free: Use coconut cream or a cashew cream plus a dairy-free mozzarella substitute; texture will change but flavor remains satisfying.
- Spicier: Stir in a tablespoon of nduja or red pepper paste into the sauce for smoky heat.
FAQ
Q: How long does this take from start to finish?
A: Active hands-on time is about 25–30 minutes. With broil finish, plan 35–40 minutes total.
Q: Can I use store-bought pesto?
A: Yes — good quality store-bought pesto works great. Homemade pesto gives a brighter flavor, but either option is fine.
Q: Will the chicken overcook by the time the pasta is done?
A: Browning and then finishing under the broiler keeps pieces juicy. If you cut chicken into 1-inch cubes, timing is balanced; use an instant-read thermometer to check for 165°F if unsure.
Q: Can I assemble ahead and bake later?
A: Yes. Assemble through step 8, cover and refrigerate up to 24 hours. Before serving, add cheese and broil until bubbly.
Q: Is this freezer-friendly?
A: It freezes OK for 1–2 months. Reheat slowly and add extra cream or water if the sauce tightens.
If you want variations or help converting this for a slow cooker or specific dietary need, tell me which version and I’ll adapt the method for you.
Print
Creamy Chicken Pesto Baked Pasta
- Total Time: 45
- Yield: 4 servings
- Diet: Paleo
Description
A weeknight hero dish featuring tender chicken, creamy pesto sauce, and baked pasta topped with mozzarella.
Ingredients
- 12 oz tube-shaped pasta (rigatoni, mezzi rigatoni, or tortiglioni)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 Tbsp Italian seasoning
- 1 tsp paprika
- 1 1/4 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 1–2 Tbsp extra-virgin olive oil
- 3/4 cup shallots, minced (about 2 medium)
- 4 garlic cloves, minced
- Pinch crushed red pepper flakes (optional)
- 1 cup jarred roasted tomatoes, thinly sliced
- 2–3 handfuls fresh baby spinach
- 1/2 cup pesto (store-bought or homemade)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano, divided (about 1/3 + remaining)
- 3–4 oz fresh mozzarella, torn
- Chopped fresh basil for garnish
Instructions
- Preheat your oven to broil and move a rack to the top position.
- Bring a large pot of heavily salted water to a boil. Cook pasta 1–2 minutes less than package directions so it’s just shy of al dente. Reserve 1 cup pasta water, then drain and set aside.
- Toss cubed chicken with olive oil, Italian seasoning, paprika, 1 tsp kosher salt, and black pepper.
- Heat a large oven-safe skillet over medium. Brown the chicken in batches if needed so pieces sear, about 6–8 minutes total. Remove chicken and set aside.
- In the same skillet, add shallots and sauté until translucent, 2–3 minutes. Add garlic and crushed red pepper flakes and cook 30 seconds until fragrant.
- Stir in roasted tomatoes and baby spinach. Cook just until spinach wilts. Scrape up any browned bits from the pan for flavor.
- Lower the heat and stir in pesto and heavy cream until smooth. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until it loosens to a clingy sauce.
- Add drained pasta to the skillet and fold to coat. Return the browned chicken to the pan. Stir in 1/3 cup Parmigiano-Reggiano and taste; adjust salt and pepper as needed.
- Scatter torn mozzarella and sprinkle the remaining Parm on top. Broil 3–4 minutes until cheese is bubbly and golden — watch closely to avoid burning.
- Let rest 2 minutes, garnish with chopped basil, and serve warm.
Notes
Pair with a green salad or garlic bread for a complete meal. You can make this ahead by assembling and refrigerating before baking.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian