This cheesy Chicken Pesto Pasta Bake recipe is all about decadent creaminess, melty cheese and simple comfort. With tender chicken in a creamy pesto sauce, loads of gooey cheese, and perfectly cooked pasta, this is the kind of dish that doesn't just satisfy-it downright demands seconds. It's easy to make, irresistibly hearty, and pretty much the ultimate pasta craving fix.
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Why Love This Cheese Chicken Pesto Pasta Bake?
- A flavour-packed family favourite: This pesto chicken pasta bake is a hit with the entire family - creamy, cheesy, and oh-so-satisfying, just like our Chicken Pesto Pasta Salad.
- No-fuss, easy recipe: Perfect for busy nights when you want something hearty without spending hours in the kitchen. But decadent enough for special occasions too.
- Great recipe for meal prep: It's an ideal dish to make in advance for upcoming busy days or weekend leftovers.
- Comfort food with a twist: The red pesto and cheese combo gives a delicious depth to this classic chicken pasta bake.
Ingredients and Substitutes
Here are all the simple ingredients you'll need to make this creamy cheesy chicken pesto pasta bake:
- olive oil: or neutral oil like sunflower or vegetable oil.
- red onion: may be replaced with brown onions or shallots.
- boneless skinless chicken breasts: cut into small pieces.
- garlic clove: may be replaced with ¼ teaspoon of garlic powder.
- bell pepper: you may use other veggies like cherry tomatoes, green beans, fresh spinach and more.
- pasta: we used penne pasta, but all sorts of short pasta types will work.
- red pesto: a.k.a. sundried tomato pesto. This chicken pesto pasta bake can also be made with traditional basil pesto. You can use store-bought pesto or homemade pesto sauce - it's up to you!
- creme fraiche: may be replaced with full-fat sour cream or heavy cream (double cream).
- Gouda cheese: or other melty cheese like Emental or Mozzarella cheese.
- Parmesan cheese: or other hard Italian cheese.
You can find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Cook the pasta in a large pot of salted water. Drain the pasta about 2-3 minutes earlier than stated on the packet to keep it undercooked. Reserve a cup of pasta cooking water.
2. Preheat the oven to 180°C.
3. Heat a tablespoon of oil in a large frying pan (if you can, use an ovenproof frying pan - you will not need to transfer your dish into a casserole dish later).
4. Fry the onions for 4-5 minutes, until slightly softened.
5. Add the chicken and bell pepper, and cook for 5-6 minutes until cooked through.
6. Finally, off the heat, add the cooked pasta, pesto, creme fraiche and 4 tablespoon of pasta water. Season generously with salt and pepper.
7. Stir about ½ of the Gouda cheese through the pasta. Transfer your chicken pesto pasta bake into an overproof dish (no need to do so, if your skillet is ovenproof).
8. Top the bake with remaining Gouda and Parmesan cheese and place the dish in the oven for 15 minutes, or until the cheese starts turning golden brown.
Recipe Tips and Variations
This chicken pesto pasta bake is a versatile dish, so feel free to get creative and make it your own. Here are some tasty tips and variations to elevate your dish:
- Use leftover cooked chicken: If you have rotisserie chicken or any cooked chicken lying around, this is a great way to save time and still get that restaurant-worthy pasta dish.
- Add more veg: Bulk up the bake with more vegetables, like cherry tomatoes, sun-dried tomatoes, or fresh spinach for extra colour and flavour.
- Mix up your pesto: Switch things up by using a different type of pesto, such as classic basil pesto or even a spicy version, for a personalised twist.
- Switch your pasta: Penne pasta works perfectly, but feel free to try other shapes like fusilli or rigatoni for a different bite. Just make sure it's al dente to avoid sogginess.
- Garnish to impress: Top the pasta with a sprinkle of red pepper flakes for a bit of heat or toasted pine nuts for a crunch and a nutty flavour boost.
- Season to taste: For an extra pop of flavour that will make this bake your own, add Italian seasoning or even a dash of chilli powder to suit your taste.
What To Serve Chicken Pesto Pasta Bake With?
While the chicken pesto pasta bake is hearty enough on its own, adding a few sides can really round out the meal. For a light and fresh touch, serve with some crisp green beans, tenderstem broccoli or a simple side salad (we love courgette ribbon salad). If you're in the mood for something more indulgent, garlic bread or a slice of sourdough focaccia are both great options to soak up all that delicious pesto sauce.
Storage and Reheating Leftovers
Store any leftover chicken pesto pasta bake in an airtight container in the fridge, where it will stay fresh for 3-4 days. To reheat, warm in the oven at 180°C (350°F) until hot, or microwave individual portions for convenience. For a freezer meal option, let the bake cool completely, then wrap it tightly and freeze for up to 2 months.
When you're ready to enjoy, thaw in the fridge overnight before reheating as above, adding a splash of cream or milk if it needs a little extra moisture. The only thing to note is that your al dente pasta will... well, no longer be al dente.
Recipe FAQs
Use any short pasta shape you like-penne, rigatoni, or fusilli work perfectly in this dish, as they hold onto the creamy sauce really well. If you prefer a healthier twist, whole wheat pasta is also a great choice for extra fibre.
Yes! If you're short on time, shredded rotisserie chicken is a convenient swap. Just stir it in with the pesto and creme fraiche, skipping the step to cook the raw chicken.
More Pasta Bake Recipes
Looking for a delicious recipe idea for next time? These pasta bakes bring comfort and flavour to any meal-perfect for when you're craving a hearty dish!
Cheesy Chicken Pesto Pasta Bake
Ingredients
- 1 tablespoon olive oil
- 1 red onion finely chopped
- 2 chicken breasts approx 350g.
- 1 garlic clove minced
- 1 bell pepper cut into bite-sized pieces
- 250 g pasta
- 100 g (½ cups) red pesto sundried tomato pesto
- 200 g (1 cups) creme fraiche
- 100 g (3.53 oz) Gouda cheese grated
- 20 g (1 oz) Parmesan cheese finely grated
Instructions
- Cook the pasta in a pot of salted water. Drain the pasta about 2-3 minutes earlier than stated on the packet to keep it undercooked. Reserve a ladleful of starchy pasta water.
- Preheat the oven to 180°C.
- Heat a tablespoon of oil in a large frying pan (if you can, use an ovenproof frying pan - you will not need to transfer your dish into a casserole dish later).
- Fry the onions for 4-5 minutes, until slightly softened.
- Add the chicken and bell pepper, and cook for 5-6 minutes until cooked through.
- Finally, off the heat, add the cooked pasta, pesto, creme fraiche and 4 tablespoon of pasta water. Season generously with salt and pepper.
- Stir about ½ of the Gouda cheese through the pasta. Transfer your chicken pesto pasta bake into an overproof dish (no need to do so, if your skillet is ovenproof). Top the bake with remaining Gouda and Parmesan cheese and place the dish in the oven for 15-20 minutes.
Nutrition
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