Chicken and Pesto Pasta Bake Recipe

chicken pesto pasta recipe in a white dish

4.83 from 17 votes

Chicken and Pesto Pasta Bake Recipe

This Alfredo pesto chicken pasta combines our creamy homemade Alfredo sauce with fresh pesto, cooked chicken, pasta and cheese for a hearty meal that your family and friends will love. Best of all, it takes just 30 minutes to make, can be made in advance and is super easy to adapt.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 830kcal

Author: The Carefree Kitchen

Ingredients

Alfredo Pesto Sauce

2 cups heavy cream
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 ½ cups Parmesan cheese grated
3 tablespoons pesto homemade or store bought

Pesto Chicken Pasta Bake

18 ounces pasta cooked to al dente
1½ cups mozzarella cheese shredded (divided)
1/2 cup Parmesan cheese grated
2 cups cooked chicken (shredded, rotisserie, grilled)
1/4 cup parsley fresh chopped

US Customary - Metric

Instructions

Preheat the oven to 350 degrees.
Spray a 9" by 13" baking dish with nonstick cooking spray and set aside.
In a large saucepan, combine the heavy cream, nutmeg, salt, and garlic powder. Bring to a boil. Add the Parmesan cheese and stir until cheese is melted and the Alfredo sauce is smooth - about 1 minute.
Remove from the heat and stir in the prepared pesto, mixing to combine. Set aside until you are ready to use.
Meanwhile, cook the pasta to al dente, according to package instructions. Drain the pasta and add the cooked pasta to the prepared pesto alfredo sauce. Add the cooked chicken and about 1/2 cup of mozzarella cheese, then stir until well-combined.
Pour the chicken pesto pasta into the prepared baking dish. Sprinkle the remaining mozzarella and parmesan cheese over the top of the pasta. If desired, drizzle 2-3 extra tablespoons of pesto on top of the pasta.
Bake for about 15-20 minutes, or until the cheese on top is golden and bubbly.
Remove from the oven and let cool for a few minutes, then garish with chopped parsley. Enjoy!

Notes

Storing Instructions: store leftovers covered or in an airtight container in the fridge for up to 4 days or the freezer for up to 2 months. If frozen, thaw in the fridge overnight, or for an hour at room temperature before baking.

To reheat: cover the baking dish with aluminum foil and reheat in a 350 degree oven until warmed through. You can also microwave smaller portions.

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