Pesto Chicken Pasta Bake
Baked pasta casserole combining chicken, pesto sauce, and melted cheese. Assembled in a baking dish and finished in the oven until golden and bubbly.
Ingredients
Method
Preheat oven to 375°F. Cook pasta in salted boiling water until al dente; drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden and cooked through, about 8–10 minutes. Season with salt and pepper.
Reduce heat to medium. Stir in minced garlic and cook for 1 minute until fragrant. Add pesto sauce and heavy cream; stir until combined. Simmer for 2 minutes, then remove from heat.
In a 9×13 baking dish, combine cooked pasta, chicken, and pesto cream sauce. Toss gently to coat. Top evenly with mozzarella and parmesan cheese. Add cherry tomatoes if desired.
Bake uncovered for 25–35 minutes, until cheese is melted and bubbly and the top is lightly golden. Let rest 5 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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