Cheesy Baked Pesto Chicken Pasta

This comforting Cheesy Baked Pesto Chicken Pasta dish is packed with rich flavors and textures. Tangy pesto blends perfectly with tender rotisserie chicken and fresh spinach, while white cheddar cheese melts throughout for a gooey, savory bite. The finishing touch is a layer of creamy, cool ricotta, creating a delicious contrast that elevates every mouthful. Perfect for a hearty weeknight dinner or a satisfying family meal!

Why You’ll Love it:

• Quick and Easy: Using rotisserie chicken saves time, making this dish a perfect option for busy weeknights.
• Flavor-Packed: The combination of tangy pesto, savory chicken, and creamy cheeses creates a mouthwatering flavor profile that’s sure to please.
• Nutritious Twist: Fresh spinach adds a boost of vitamins and minerals, making this comfort food a little more wholesome.
• Crowd-Pleaser: Whether you’re serving family or guests, this dish is a hit with both kids and adults.
• Make-Ahead Friendly: Prepare it in advance, and simply pop it in the oven when you’re ready, making dinner time stress-free.

Ingredient Notes:

• Short Cut Pasta: Opt for short cut pastas with grooves, like macaroni, cellentini, or rotini. Their shapes help to capture and hold the rich, cheesy sauce.
• Rotisserie Chicken: Use shredded, de-boned rotisserie chicken. Both light and dark meat work well, and adding a bit of chopped chicken skin can enhance the flavor.
• White Roux: Made from a blend of salted butter and all-purpose flour, this roux serves as the base for your Béchamel sauce, giving it a creamy consistency.
• Cream: Whole milk or half & half are ideal. When combined with the white roux and whisked over heat, they thicken into a Béchamel sauce, which forms the foundation of your pesto cheese sauce.
• White Cheddar Cheese: Adds a sharp, creamy flavor that melts beautifully into the sauce.
• Pesto: A vibrant mix of crushed garlic, pine nuts, fresh basil, Parmesan cheese, coarse salt, and olive oil, providing a tangy and aromatic punch.
• Fresh Spinach: Adds a burst of green and a touch of freshness to the dish.
• Nutmeg: A warm, nutty spice that enriches the flavor profile of the baked pasta, adding depth and balance.
• Ricotta Cheese: This mild, creamy Italian cheese adds a soft, smooth texture and a subtle richness to the dish.

Substitutions & Variations:

• Short Cut Pasta: Swap for other pasta shapes like penne, fusilli, or elbow macaroni if preferred.
• Rotisserie Chicken: Use cooked and shredded turkey or chicken breasts if rotisserie chicken is unavailable. For a vegetarian option, try substituting with cooked chickpeas or a plant-based protein.
• White Roux: For a gluten-free option, use gluten-free all-purpose flour to make the roux.
• Cream: Substitute with a non-dairy milk such as almond milk or coconut milk for a dairy-free version. Use a dairy-free cream or a mixture of non-dairy milk and a bit of cornstarch for thickening.
• White Cheddar Cheese: Replace with any sharp cheese like Gouda or Gruyère for a different flavor profile. For a dairy-free option, use a plant-based cheese alternative.
• Pesto: If you prefer a different flavor, try sun-dried tomato pesto or roasted red pepper pesto. For a nut-free option, omit the pine nuts or use seeds like sunflower seeds.
• Fresh Spinach: Substitute with other leafy greens like kale or Swiss chard.
• Nutmeg: For a different warm spice, use cinnamon or allspice in small amounts.
• Ricotta Cheese: Swap with cottage cheese or cream cheese for a slightly different texture and flavor. For a dairy-free alternative, use tofu blended with a bit of lemon juice and nutritional yeast.

Variations:

• Add Vegetables: Mix in other vegetables like bell peppers, mushrooms, or cherry tomatoes for extra flavor and nutrition.
• Herbs: Experiment with different herbs such as thyme, oregano, or rosemary to complement the pesto.
• Crunchy Topping: Add a crispy topping by sprinkling breadcrumbs or crushed crackers mixed with a bit of Parmesan cheese before baking.
• Spicy Kick: Incorporate red pepper flakes or a dash of hot sauce into the sauce for a bit of heat.
• Protein Boost: For added protein, mix in cooked sausage, bacon bits, or a sprinkle of nuts or seeds.

How to Make Cheesy Pesto Chicken Pasta:

• Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the short cut pasta and cook according to the package instructions. Reserve 1/4 cup of pasta water, then drain the pasta using a colander and set it aside.
• Prepare the Sauce: In the same pot, add the reserved pasta water and return it to the heat. Stir in the white roux (made from butter and flour) and cook until thickened. Remove from heat and stir in the ground nutmeg, 1 cup of shredded white cheddar cheese, pesto, and a sprinkle of salt and pepper. Mix until the cheese has melted and the sauce is fully combined.
• Construct & Bake: Pre-heat oven to 375F. Mix shredded rotisserie chicken, roughly chopped spinach, and pasta into cheese mixture. If mixture is too thick, add a splash of reserved pasta water. Add salt & pepper to taste. Transfer cheesy pasta into a 9×9 baking dish and top with remaining shredded cheese. Bake 20-25 minutes until cheese has melted. Top with creamy ricotta cheese and fresh cracked pepper.

Tips & Recipe Notes:

• Pasta Cooking: Cook pasta until just al dente, as it will continue to cook slightly in the oven. This helps prevent overcooking and keeps the pasta from becoming mushy.
• Roux Consistency: Be sure to whisk the flour and butter mixture (roux) thoroughly to avoid lumps. If lumps do form, you can use a whisk or immersion blender to smooth them out.
• Cream Integration: Adding cream gradually helps achieve a smooth, lump-free sauce. Continue whisking while adding the cream to ensure it blends well with the roux.
• Cheese Melting: Remove the sauce from heat before adding the cheese to prevent it from separating. Stir continuously until the cheese is fully melted and incorporated.
• Adjust Thickness: If the sauce becomes too thick, add a little reserved pasta water to reach your desired consistency.
• Seasoning: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Remember that cheese and pesto already add saltiness, so taste as you go.
• For a Vegetarian Option, substitute with cooked chickpeas or a plant-based protein.
• Make-Ahead: This dish can be assembled ahead of time and stored in the refrigerator. When ready to bake, let it come to room temperature before baking, or bake straight from the fridge, adding a few extra minutes to the baking time.
• Freezing: This dish can be frozen before baking. Assemble, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

More Pasta Recipes You Will Love:

• Cheesy Pumpkin & Sage Sausage Stuffed Pasta Shells
• Baked Shrimp, Feta, and Butternut Squash Orzo Pasta
• Walnut, Brown Butter, Pecorino Romano Pasta
• Creamy Mushroom Chicken Pasta
• Creamy Bacon, Mushroom, & Parmesan Tortellini Soup
• Sage + White Cheddar Mac & Cheese Stuffed Acorn Squash
• Pasta Primavera
• Pesto Tortellini Pasta Salad
• Classic Tuna Pasta Salad
• Roasted Vegetable Orzo Pasta Salad with Creamy Garlic Herb Dressing

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Cheesy Baked Chicken Pesto Pasta

This comforting Cheesy Baked Pesto Chicken Pasta dish is packed with rich flavors and textures. Tangy pesto blends perfectly with tender rotisserie chicken and fresh spinach, while white cheddar cheese melts throughout for a gooey, savory bite. The finishing touch is a layer of creamy, cool ricotta, creating a delicious contrast that elevates every mouthful.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Main Course, Side Dish

Cuisine American

Servings 4

Calories 704 kcal

Ingredients

  

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• 1/2 lb short cut pasta such as macaroni, cellantini, or rotini
• 2 cups rotisserie chicken de-boned and shredded
• 3 tbsp salted butter
• 3 tbsp all-purpose flour
• 1.5 cups cream whole milk or half & half
• 1.5 cups shredded white cheddar
• 1/4 cup pesto
• 1/8 tsp ground nutmeg
• 2 cups fresh spinach roughly chopped
• Ricotta Cheese for topping
• Salt & Pepper (to taste)

Instructions

 

Cook the Pasta:

• Bring a large pot of generously salted water to a boil.
• Add the short cut pasta and cook according to the package directions.
• Reserve 1/4 cup of pasta water.
• Drain the remaining water using a colander and set the pasta aside.

Make the Cheese & Pesto Sauce:

• In a large pot, melt salted butter over medium-low heat.
• Once melted, whisk in flour until smooth and there are no lumps. Avoid browning the mixture.
• Gradually whisk in cream, 1/2 cup at a time, until the mixture thickens to the consistency of gravy (about 5-7 minutes).
• Remove the pot from heat.
• Stir in ground nutmeg, 1 cup shredded white cheddar cheese, pesto, and a sprinkle of salt and pepper.
• Mix until the cheese has melted and the sauce is fully combined.

Construct & Bake:

• Preheat the oven to 375°F (190°C).
• Mix shredded rotisserie chicken, roughly chopped spinach, and pasta into the cheese mixture.
• If the mixture is too thick, add a splash of reserved pasta water.
• Season with salt and pepper to taste.
• Transfer the cheesy pasta into a 9×9 baking dish and top with the remaining shredded cheese.
• Bake for 20-25 minutes, or until the cheese has melted and is bubbly.
• Top with creamy ricotta cheese and freshly cracked pepper before serving.

Notes

• Pasta Cooking: Cook pasta until just al dente, as it will continue to cook slightly in the oven. This helps prevent overcooking and keeps the pasta from becoming mushy.
• Roux Consistency: Be sure to whisk the flour and butter mixture (roux) thoroughly to avoid lumps. If lumps do form, you can use a whisk or immersion blender to smooth them out.
• Adjust Thickness: If the sauce becomes too thick, add a little reserved pasta water to reach your desired consistency.
• Seasoning: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Remember that cheese and pesto already add saltiness, so taste as you go.
• Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.

Nutrition

Calories: 704kcalCarbohydrates: 28.4gProtein: 30.8gFat: 45.3gFiber: 1.5gSugar: 2.75g

Keyword baked chicken pesto pasta

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