Did you know that a classic dish can easily transform into a weeknight hero? As someone who craves comforting meals, this Creamy Pesto Chicken Pasta Bake with Spinach and Roasted Tomatoes has become my go-to for cozy evenings. Imagine tender chicken nestled among al dente pasta, vibrant spinach, and sweet roasted tomatoes, all enveloped in a luscious garlic-pesto sauce. It’s a delightful blend of Italian flavors that can turn an ordinary dinner into something extraordinary.
What I love most about this Pesto Chicken Pasta Bake is its versatility; it’s both family-friendly and freezer-friendly, making it perfect for busy nights or meal prep sessions. Plus, the creamy texture paired with the melty cheese creates a satisfying dish that pleases everyone at the table. Whether you’re entertaining or simply enjoying a quiet night in, this recipe will surely impress.
Are you ready to embark on a culinary adventure? Let’s dive into this delicious recipe that’s bound to become a favorite in your home!
Why is Pesto Chicken Pasta Bake so special?
Versatile Delight: This Pesto Chicken Pasta Bake is adaptable for any occasion, whether it’s a weeknight dinner or a gathering with friends.
Creamy Indulgence: The luxurious garlic-pesto sauce coats the pasta perfectly, providing a rich flavor that comforts and delights.
Nutrient-Packed: Fresh spinach and roasted tomatoes not only brighten the dish but also add valuable nutrition.
Easy Meal Prep: Make ahead and freeze for up to three months, ensuring you have a delicious meal ready at a moment’s notice.
Crowd-Pleasing Flavor: With its Italian flair and cheesy goodness, this dish will leave your family wanting seconds or even thirds!
Quick Assembly: Cooked in one skillet, cleanup is a breeze, allowing you to enjoy more time with loved ones. For more quick and hearty options, check out my delightful Chicken and Broccoli Pasta!
Pesto Chicken Pasta Bake Ingredients
• Here’s what you’ll need for this creamy delight:
For the Pasta Bake
- Pasta – 12 oz tube-shaped pasta (rigatoni, mezzi rigatoni, or tortiglioni); essential for structure and comfort—substitutable with gluten-free pasta if desired.
- Chicken – 1 lb boneless, skinless chicken breasts, cubed; provides protein and heartiness—rotisserie chicken can be a quick substitute.
- Italian Seasoning – 1 Tbsp; adds a blend of herbs for flavor depth.
- Paprika – 1 tsp; contributes warmth and a slight kick.
- Kosher Salt – 1 ¼ tsp; enhances all flavors.
- Black Pepper – ½ tsp; necessary for seasoning.
- Extra-Virgin Olive Oil – 1 to 2 Tbsp; perfect for sautéing and flavor—can be replaced with oil from jarred roasted tomatoes for added taste.
- Shallots – ¾ cup, minced; adds sweetness and depth to the dish.
- Garlic – 4 cloves, minced; essential for aromatic flavor.
- Crushed Red Pepper Flakes – Pinch; provides heat and balance.
- Jarred Roasted Tomatoes – 1 cup, thinly sliced; contributes sweetness and tang—sun-dried tomatoes can be used as a substitute.
- Fresh Baby Spinach – 2 to 3 handfuls; introduces nutrients and vibrancy.
- Pesto – ½ cup; infuses the dish with that signature pesto flavor—consider homemade pesto or chimichurri for variations.
- Heavy Cream – ½ cup; creates a creamy sauce—opt for a non-dairy alternative if needed.
- Parmigiano-Reggiano Cheese – ½ cup, freshly grated, divided; adds richness and umami—can be swapped with nutritional yeast for a vegan option.
- Fresh Mozzarella Cheese – 3 to 4 oz, torn; this cheese provides melty goodness when baked.
- Fresh Basil – for garnish; adds a pop of freshness and color.
This Pesto Chicken Pasta Bake is sure to become a family favorite that brings joy to your table!
Step-by-Step Instructions for Creamy Pesto Chicken Pasta Bake
Step 1
Start by cooking the pasta. In a large pot, bring salted water to a boil and add 12 ounces of your choice of tube-shaped pasta such as rigatoni or mezzi rigatoni. Boil until the pasta is al dente, which should take about 8 minutes. Remember to reserve 1 cup of the pasta cooking water before draining the pasta. This starchy water will help thicken the sauce later.
Step 2
Next, you’ll sauté the chicken. In a large oven-safe skillet, heat 1 to 2 tablespoons of extra-virgin olive oil over medium-high heat. Toss 1 pound of cubed boneless, skinless chicken breasts with 1 tablespoon of Italian seasoning, 1 teaspoon of paprika, 1¼ teaspoons of kosher salt, and ½ teaspoon of black pepper. Cook the chicken for about 8 minutes, stirring occasionally, until it is no longer pink and cooked through. Set the chicken aside on a plate.
Step 3
In the same skillet, it’s time to sauté your aromatics. Add the minced shallots and cook for about 3 minutes until they become soft and translucent. Then, toss in 4 cloves of minced garlic, a pinch of crushed red pepper flakes, 1 cup of thinly sliced jarred roasted tomatoes, and 2 to 3 handfuls of fresh baby spinach. Stir everything for about 2 to 3 minutes, until the spinach wilts and brightens in color. Season with the remaining kosher salt.
Step 4
Now, combine your sauce ingredients. Stir in ½ cup of pesto and ½ cup of heavy cream into the skillet mixture. Next, add the drained pasta along with the reserved pasta cooking water, stirring well until the sauce thickens and coats the pasta evenly. This creamy mixture should look rich and inviting, fully embracing the vibrant flavors of the roasted tomatoes and spinach.
Step 5
Incorporate the sautéed chicken and ⅓ cup of freshly grated Parmigiano-Reggiano into the pasta. Mix everything until well combined. Then, preheat your oven’s broiler while you prepare to add cheese. Top the pasta with torn pieces of 3 to 4 ounces of fresh mozzarella and sprinkle the remaining Parmigiano-Reggiano over the top. Ensure the cheese is evenly distributed for that perfect bubbling finish.
Step 6
Finally, it’s time to broil your creamy pesto chicken pasta bake. Place the skillet under the broiler for about 3 to 5 minutes, keeping a watchful eye as the cheese melts and turns golden brown. Once bubbling and beautifully browned, remove it from the oven, garnish with fresh basil, and serve hot. This dish will be a hit at your table, filling your home with comforting Italian aromas.
How to Store and Freeze Pesto Chicken Pasta Bake
Fridge: Store leftovers in an airtight container for up to 4 days to keep the creamy flavors fresh.
Freezer: This Pesto Chicken Pasta Bake can be frozen for up to 3 months. For best results, freeze it before baking, and store it in a heavy-duty freezer bag or container.
Thawing: Thaw overnight in the refrigerator before reheating for optimal texture and taste.
Reheating: Reheat in the oven at 350°F for about 20 minutes or until warmed through; add a splash of cream if the sauce thickens too much.
Pesto Chicken Pasta Bake Variations
Feel free to get creative with this recipe and make it your own with delightful twists!
- Vegetarian Option: Swap chicken for canned chickpeas or diced tofu for a satisfying meatless version.
- Creamy Dairy-Free: Substitute heavy cream with coconut milk or cashew cream for a dairy-free and rich delightful texture.
- Gluten-Free: Use your favorite gluten-free pasta instead of traditional pasta to cater to dietary needs without sacrificing flavor.
- Herb Infusion: Add fresh herbs like thyme or oregano for a fragrant, herbaceous lift that complements the pesto beautifully.
- Sneaky Veggies: Toss in finely chopped zucchini, bell peppers, or even carrots to enhance nutrition while adding color and texture to the dish.
- Cheesy Goodness: Increase the cheesy factor by adding a generous layer of goat cheese or feta for a tangy flavor twist.
- Spicy Kick: Boost heat by adding sliced jalapeños or a dash of hot sauce for those who crave an extra fiery bite.
- Italian Classics: Enhance the flavors by mixing in olives or capers for an authentic Mediterranean flair that will transport you straight to Italy!
Expert Tips for Perfect Pesto Chicken Pasta Bake
Creamier Texture: Adjust the reserved pasta water: Use less water if you prefer a thicker sauce; the starch adds creaminess.
Oven-Safe Skillet: Double-check your skillet: Not all skillets are broiler-safe, so ensure yours can handle the heat to avoid mishaps.
Pasta Cooking: Don't overcook the pasta: Al dente is key since it’ll continue cooking in the oven, ensuring perfect bite and texture in your Pesto Chicken Pasta Bake.
Flavor Balance: Experiment with herbs: Fresh herbs or additional Italian seasoning can elevate flavor, but balance salt carefully to avoid overpowering the dish.
Substitution Flexibility: Feel free to swap ingredients: No chicken? Try turkey or chickpeas. Need a veggie boost? Add zucchinis or bell peppers for variety!
Make Ahead Options
This Creamy Pesto Chicken Pasta Bake is perfect for meal prep enthusiasts! You can cook the pasta and prepare the chicken sauté up to 24 hours in advance; simply allow them to cool completely before refrigerating in airtight containers. The sautéed chicken and sauce mixture, including spinach and roasted tomatoes, can also be prepped up to 3 days ahead for best quality—just ensure they’re stored separately from the pasta to prevent overcooking. When ready to serve, combine everything in an oven-safe skillet, add the cheeses, and broil until bubbly and golden—your family will enjoy just as delicious a meal with minimal effort!
What to Serve with Pesto Chicken Pasta Bake?
Welcome to a delightful dining experience that perfectly complements your creamy marvel.
- Simple Green Salad: A fresh salad with crisp greens and a light vinaigrette brightens the palate, contrasting beautifully with the creamy dish.
- Garlic Bread: Crunchy, buttery garlic bread provides a satisfying texture and is perfect for scooping up any leftover sauce.
- Roasted Veggies: Seasoned to perfection, roasted vegetables like zucchini and bell peppers add a touch of sweetness and nutrition to your meal.
- Caprese Salad: Combining juicy tomatoes, fresh mozzarella, and fragrant basil, this classic Italian side enhances the flavors of your main dish.
- Wine Pairing: A chilled glass of Pinot Grigio or a light Chardonnay will elevate the creamy richness of your Pesto Chicken Pasta Bake.
- Cheesy Garlic Knots: These soft, cheesy knots are a fun and indulgent side, perfect for sharing and adding extra comfort to your meal.
- Tiramisu: End your dinner on a sweet note with this classic Italian dessert, offering a light and creamy finish that complements the main course perfectly.
Pesto Chicken Pasta Bake Recipe FAQs
What type of pasta is best for this recipe?
I recommend using tube-shaped pasta such as rigatoni, mezzi rigatoni, or tortiglioni for the best texture. These shapes hold the sauce beautifully. If you need a gluten-free option, feel free to substitute with gluten-free pasta, which works just as well!
How long can I store leftovers of Pesto Chicken Pasta Bake in the refrigerator?
You can store leftovers in an airtight container for up to 4 days. Just make sure to let it cool completely before sealing it up to maintain its creamy texture!
Can I freeze Pesto Chicken Pasta Bake?
Absolutely! You can freeze this dish for up to 3 months. I recommend freezing it before baking for the best results. Just place the assembled but unbaked dish in a heavy-duty freezer bag or container. When ready to enjoy, thaw it overnight in the refrigerator before baking as directed.
What should I do if my sauce is too thick?
If your sauce turns out too thick, it’s easy to fix! Just add a splash of the reserved pasta cooking water or a bit more heavy cream while gently stirring on low heat. This will help loosen the sauce without compromising the flavor or texture.
Can I modify the recipe for dietary restrictions?
Of course! If you're looking to make this dish vegetarian or vegan, you can substitute the chicken with chickpeas or your favorite plant-based protein. Additionally, replace the heavy cream and cheeses with non-dairy alternatives, such as coconut cream and nutritional yeast, for a delicious vegan option.
How can I tell if the chicken is cooked through?
To ensure your chicken is perfectly cooked, it should reach an internal temperature of 165°F. Alternatively, the chicken should be white throughout and no longer pink in the center. Slicing into a piece will also help you check for doneness. Enjoy your cooking adventure!
Creamy Pesto Chicken Pasta Bake: Your New Family Favorite
Ingredients
- 12 oz tube-shaped pasta rigatoni, mezzi rigatoni, or tortiglioni
- 1 lb boneless skinless chicken breasts, cubed
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 to 2 tablespoon extra-virgin olive oil
- ¾ cup shallots minced
- 4 cloves garlic minced
- Pinch crushed red pepper flakes
- 1 cup jarred roasted tomatoes thinly sliced
- 2 to 3 handfuls fresh baby spinach
- ½ cup pesto
- ½ cup heavy cream
- ½ cup Parmigiano-Reggiano cheese freshly grated, divided
- 3 to 4 oz fresh mozzarella cheese torn
- fresh basil for garnish
Instructions
- Start by cooking the pasta. In a large pot, bring salted water to a boil and add 12 ounces of your choice of tube-shaped pasta such as rigatoni or mezzi rigatoni. Boil until the pasta is al dente, which should take about 8 minutes. Remember to reserve 1 cup of the pasta cooking water before draining the pasta.
- Next, you’ll sauté the chicken. In a large oven-safe skillet, heat 1 to 2 tablespoons of extra-virgin olive oil over medium-high heat. Toss 1 pound of cubed boneless, skinless chicken breasts with 1 tablespoon of Italian seasoning, 1 teaspoon of paprika, 1¼ teaspoons of kosher salt, and ½ teaspoon of black pepper. Cook the chicken for about 8 minutes, stirring occasionally, until it is no longer pink and cooked through. Set the chicken aside on a plate.
- In the same skillet, add the minced shallots and cook for about 3 minutes until they become soft and translucent. Then, toss in 4 cloves of minced garlic, a pinch of crushed red pepper flakes, 1 cup of thinly sliced jarred roasted tomatoes, and 2 to 3 handfuls of fresh baby spinach. Stir everything for about 2 to 3 minutes, until the spinach wilts and brightens in color. Season with the remaining kosher salt.
- Stir in ½ cup of pesto and ½ cup of heavy cream into the skillet mixture. Next, add the drained pasta along with the reserved pasta cooking water, stirring well until the sauce thickens and coats the pasta evenly.
- Incorporate the sautéed chicken and ⅓ cup of freshly grated Parmigiano-Reggiano into the pasta. Mix everything until well combined. Top the pasta with torn pieces of 3 to 4 ounces of fresh mozzarella and sprinkle the remaining Parmigiano-Reggiano over the top.
- Place the skillet under the broiler for about 3 to 5 minutes, keeping a watchful eye as the cheese melts and turns golden brown. Once bubbling and beautifully browned, remove it from the oven, garnish with fresh basil, and serve hot.
Notes
- Creamier Texture: Use less reserved pasta water if you prefer a thicker sauce.
- Oven-Safe Skillet: Ensure your skillet can handle the broiler heat.
- Pasta Cooking: Cook pasta al dente since it’ll continue cooking in the oven.
- Flavor Balance: Experiment with herbs but balance salt to avoid overpowering the dish.
- Substitution Flexibility: Swap ingredients as needed, such as turkey instead of chicken or adding vegetables.
Leave a Reply