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Pesto Chicken Pasta Bake

A comforting blend of pasta, shredded chicken, and creamy pesto topped with melted mozzarella, perfect for family gatherings or cozy evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 2 cups cooked pasta Use your favorite shape—penne, fusilli, or zoodles.
  • 1 cup cooked, shredded chicken Leftover rotisserie chicken works well.
Sauce and Cheeses
  • 1 cup pesto sauce Use quality store-bought or homemade.
  • 1 cup mozzarella cheese, shredded Opt for fresh mozzarella for creaminess.
  • 1/2 cup Parmesan cheese, grated Enhances the dish with its sharpness.
Toppings and Seasoning
  • 1/2 cup cherry tomatoes, halved Adds a burst of flavor.
  • 1 tablespoon olive oil Enhances flavor when drizzled on top.
  • to taste salt and pepper Season to your preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine cooked pasta, shredded chicken, pesto sauce, and half of the mozzarella cheese.
  3. Season with salt and pepper, mixing until well coated.
  4. Spoon the mixture into a greased baking dish.
  5. Top with the remaining mozzarella cheese, Parmesan cheese, and halved cherry tomatoes.
  6. Lightly drizzle olive oil over the top.
Baking
  1. Place in the oven and bake for about 25-30 minutes or until the cheese is bubbly and golden brown.
  2. Let it cool for a few minutes before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can assemble ahead of time and refrigerate before baking.