Pesto Chicken Pasta Bake

Creamy, cheesy, and oh-so comforting this Pesto Chicken Pasta Bake is made with tender rotisserie chicken, shredded white cheddar cheese, and garlicky basil pesto. Baked until melty and golden, then topped with a few spoonfuls of ricotta cheese for a creamy, cool finish.

Why You'll Love this Pesto Chicken Pasta Bake:

• Ready in under and hour using rotisserie chicken and pantry staples.
• Ultra Flavorful & Cheesy.
• Super Customizable. Make this recipe gluten-free with a few simple swaps or swap the chicken for extra veggies.

Key Ingredients:

• Short-Cut Pasta: Such as rotini or cavatappi (which is what I have used here).
• Rotisserie Chicken: Flavorful, tender, and easy to prep. You can use all white meat or a blend of both.
• White Cheddar Cheese: Sharp, salty, and a bit tangy. Shred the cheese straight from the block for the best melt.
• Basil Pesto: One of my favorite ways to give a recipe a boost. Herby & garlicky. Great for pasta and soup.
• Butter, Flour, & Cream: To create the cheesy sauce.

Dietary Swaps:

• Gluten-Free: Use your favorite gluten-free short cut pasta and use a gluten-free flour to make the roux. For this recipe I used Bob's Red Mills 1:1 Gluten-Free Flour.
• Nut-Free: Most store-bought pesto's contain pinenuts. For a nut free version, make your own such as this Nut-Free Pesto from The Mom 100.
• Vegetarian: Omit the rotisserie chicken.

Recipe Variations:

• Veggie-Packed: Add in extra veggies such as more spinach, chopped broccoli, or shredded carrots.
• Add Some Heat: With red pepper flakes or stir in a small dollop of chili paste in the sauce.
• Crunchy Topping: Top with breadcrumbs mixed with melted butter before baking.

How to Make Pesto Chicken Pasta Bake:

1. Cook Pasta: Boil short-cut pasta in salted water. Drain and set aside, reserving a little pasta water.
2. Make Sauce: In a pot, melt butter and whisk in flour. Gradually add cream and cook until thickened. Stir in pesto, cheese, nutmeg, salt, and pepper.
3. Combine: Mix cooked pasta, shredded chicken, and chopped spinach into the sauce. Thin with reserved pasta water if needed.
4. Bake: Transfer to a baking dish, top with cheese, and bake at 375°F for 20-25 minutes until bubbly.
5. Finish & Serve: Top with dollops of ricotta and cracked pepper. Serve warm.

Tips & Notes:

• Don't Brown the Roux. Blend the butter and flour until a paste forms and let cook for only a minute or so to get rid of the flour taste. Letting it get too dark will change the flavor of the sauce.
• Grate Your Own Cheese. Straight from the block. Pre-shredded cheese is usually coated in an anti-caking agent that affects melting.

Storage & Reheating:

• Store leftovers in the refrigerator, covered tightly, for up to 4 days.
• Reheat in a pre-heated 350F oven, covered with foil, for 15-20 minutes. Or you can microwave leftovers in a microwave safe dish in 30 second intervals until warmed through.
• To freeze, cook as written (without the ricotta topping), let cool, then transfer to a freezer safe container and freeze for up to 2 months. Thaw before baking, or add some extra baking time.

FAQs:

More Pesto-Forward Dishes You Will Love:

• Tortellini Pesto Pasta Salad
• Quick & Easy Vegetable Soup with Pesto and Couscous
• Easy Asparagus and White Bean Salad with Pesto & Parmesan
• One-Pot Pesto Kielbasa Soup with Kale and Rice
• Easy Chicken & Rice Soup with Pesto and Corn

Recipe

Pesto Chicken Pasta Bake

Creamy, cheesy, and oh-so comforting this pasta bake is made with tender rotisserie chicken, shredded white cheddar cheese, and garlicky basil pesto.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course, Pasta

Servings 4

Calories 620 kcal

Ingredients

  

1x2x3x

• ½ lb short cut pasta macaroni, cellentani, or rotini
• 2 cups rotisserie chicken shredded
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 1½ cups cream whole milk, or half & half
• 1½ cups shredded white cheddar divided
• ¼ cup pesto
• ⅛ teaspoon ground nutmeg
• 2 cups fresh spinach roughly chopped
• Ricotta cheese for topping
• Salt & pepper to taste
• Optional: reserved pasta water as needed for thinning

Instructions

 

• Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve ¼ cup of the pasta water, then drain and set pasta aside.
• In a large pot, melt butter over medium-low heat. Whisk in flour until smooth (no lumps or browning). Slowly add cream, ½ cup at a time, whisking until thickened (about 5-7 minutes).
• Remove from heat and stir in nutmeg, 1 cup of white cheddar, pesto, salt, and pepper until smooth.
• Stir in shredded chicken, spinach, and cooked pasta. If needed, add a splash of pasta water to loosen the sauce. Taste and season again if needed.
• Preheat oven to 375°F (190°C). Transfer pasta mixture to a greased 9x9 baking dish. Top with remaining cheese.
• Bake for 20-25 minutes, until bubbly and golden on top.
• Finish with dollops of ricotta and freshly cracked pepper. Serve hot.

Notes

• Store leftovers in the refrigerator, covered tightly or in an airtight container, for up to 4 days.
• Don't brown the roux. Cook it for only a minute or so. 
• Grate your own cheese from the block. Freshly grated cheese melts better! 
• To make gluten-free, use your favorite gluten-free short cut pasta and a 1:1 gluten-free flour for the roux. 
• Nutrition information is an estimate only. 

Nutrition

Calories: 620kcalCarbohydrates: 33gProtein: 35gFat: 39gSaturated Fat: 21gFiber: 2gSugar: 4g

Keyword pesto chicken pasta bake

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