This Chicken Pesto Pasta Recipe is so delicious. It’s a chicken pesto pasta bake made from homemade Alfredo sauce and adapted to make a creamy Pesto Alfredo sauce. It’s mixed with grilled chicken, your favorite noodles and just the right amount of cheese for a perfect pasta bake.
This creamy chicken pesto pasta can be made in about 30 minutes. It only takes a few ingredients and is a great weekday meal but also fancy enough for entertaining.
This chicken and pesto pasta is also a favorite to take to new mom’s or when you need to take a meal to someone in need. It’s kid friendly and parents love it too.
This basil pesto chicken pasta can be made in a day in advance and cooked whenever you need it.
Another thing I love about this pasta bake is that you can use grilled chicken, rotisserie chicken, or frozen chicken breasts.
Anything you have on hand will do. The creamy pesto Alfredo sauce is very forgiving and makes any variation amazing!
If your crew has any nut allergies, nut free pesto will work in this recipe too. You can use whatever you have on hand. Most supermarkets have a couple different pesto varieties to choose from. You can use your favorite.
You can also make your own pesto sauce. The recipe will be included in the recipe instructions. I like to use the pre-made pesto from Costco when my basil isn’t in season. Either one works great.
Here are more of the best pasta recipes:
Penne Pasta and Italian Meatball Bake
Chicken and Cheese Stuffed Pasta Shells with Sun Dried Tomato Alfredo Pasta Bake
Slow Cooker Tortellini Pasta Bake
Easy Crockpot Lasagna with Ravioli
Sun-Dried Tomato Alfredo Sauce
This Chicken Pesto Pasta Recipe is so delicious. It's a chicken pesto pasta bake made from homemade Alfredo sauce and adapted to make a creamy Pesto Alfredo sauce. It's mixed with grilled chicken, your favorite noodles and just the right amount of cheese for a perfect pasta bake.
- 1 large bunch Basil about 2 cups
- 4 large Garlic Cloves Peeled
- 3 Tablespoons Pine Nuts
- 2 ounces Parmesan Cheese
- 1 Tablespoon Lemon Juice
- 1/4 tsp Salt
- 1/2 cup Olive Oil
- 2 Cups Heavy Cream
- 1 1/2 Cups Parmesan Cheese
- 1 pinch Nutmeg
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 3 Tablespoons Pesto Prepared
- 18 oz. Pasta Cooked according to package instructions
- 1 1/2 cup Mozzerella Cheese shredded
- 1/2 cup Parmesan Cheese
- 2 cups Chicken Cooked, grilled, rotisserie chicken
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Preheat the oven to 400 degrees.
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Spray a 9 by 13" baking dish with non-stick cooking spray
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Wash the basil and use a dry paper towel to pat dry any moisture.
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Add the basil to a blender with the garlic cloves, pine nuts, Parmesan cheese, lemon juice, and salt. pulse 5-6 times.
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Turn the blender on medium speed and slowly drizzle in the olive oil. This process should take about 30 seconds, don't dump it in. You want the basil to pull away from the sides of the blender and turn into a smooth pesto sauce. You can store pesto in a covered container in the fridge for up to a few weeks.
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In a large saucepan, combine the heavy cream, parmesan cheese, nutmeg, salt, and garlic powder. Bring to a heavy boil. Add the parmesan cheese and stir until the parmesean cheese is melted and the Alfredo sauce is smooth--about 1 min.
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Add 3 Tablespoons of prepared pesto and stir until combined.
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Cook the noodles according to package instructions. Strain the water from the pasta and then add to the Alfredo sauce, add chicken and stir until all the noodles are covered.
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Pour the chicken and noodles into a 9 by 13" pan, greased with non-stick cooking spray. Add about 1/2 cup of the mozzarella cheese and stir it in slightly. Add the remaining parmesan cheese (1/2 cup) and the remaining mozzarella cheese (1 cup) to the top of the pasta. Drizzle a couple tablespoons of pest on top of the pasta (if desired) and Bake on 350 for about 15-20 minutes or until the cheese on top is golden and bubbly.
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Take the pasta bake out of the oven and garnish with chopped parsley (if desired) Serve and enjoy!
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