Pesto Chicken Pasta Bake
Oh, you are going to love this! This Pesto Chicken Pasta Bake is my go-to for a cozy, yummy dinner. We’re talking tender chicken, pasta, and a super creamy sauce made with fresh pesto.
It feels like a fancy meal but is actually SO easy to make. Trust me, making your own pesto is a game-changer. It’s a whole meal in one dish, and I bet it’s about to be your family’s new favorite.
Why You’ll Love Pesto Chicken Pasta Bake
I mean, what’s not to love? It’s creamy, cheesy, and packed with that amazing fresh pesto flavor.
- Fresh is Best: Homemade pesto tastes way better than the stuff in a jar, I promise.
- A Family Favorite: Everyone loves this one, even my picky eaters!
- Make it Ahead: Get it ready beforehand to make dinnertime super easy.
- Make It Your Own: You can toss in your favorite veggies or use different cheeses.
Ingredients You’ll Need
Here are the main things you’ll need for this yummy bake. You can find all the amounts on the recipe card below!
- Chicken Breast: I use chicken breast for this because it gets so wonderfully tender in the sauce.
- Fusilli Pasta: I love using fusilli pasta since its fun spiral shape grabs all that yummy sauce.
- Fresh Basil: This is the star of your pesto! You need a big, fresh bunch for the best taste.
- Pine Nuts: These make your pesto creamy and give it that classic, nutty flavor we all love.
- Parmesan Cheese: You’ll use this for the pesto and the sauce. It adds a delicious salty kick.
- Milk and Flour: These are the simple things you need to make your super smooth and creamy white sauce.
How to Make Pesto Chicken Pasta Bake
Ready to cook? This is super easy to put together. We’ll cook the pasta, make the sauce, and then bake it all together.
Step 1: Get Ready & Boil Pasta
First…. Get your oven preheating to 375°F. Now, boil 400 g fusilli pasta in salted water for just 4 minutes, then drain it and pour it right into your 11×8-inch casserole dish.
Step 2: Make the Fresh Pesto
While the pasta is boiling, let’s make the pesto! In your food processor, blend the fresh basil, 1 chopped garlic clove, 60 ml olive oil, and 30 ml water until it’s all nicely chopped.
Step 3: Cook the Chicken
Next, chop up your 500 g chicken breast into chunks. Heat 1 tbsp olive oil in a pan and cook the chicken for just 3-4 minutes. It won’t be fully cooked yet, and that’s okay!
Step 4: Make the Creamy Sauce
Time for the sauce! Melt 2 tbsp butter in a pot, then whisk in 2 tbsp flour. Slowly pour in the 500 ml milk and 250 ml vegetable stock, whisking until it gets thick and bubbly.
Step 5: Mix It All
Take the sauce off the heat. Stir in the 100 g quark and about ⅔ of the Parmesan. Now add the chicken, pesto, and this yummy sauce to the pasta in your dish. Give it a good stir!
Step 6: Bake
Sprinkle the 30 g pine nuts and the rest of your Parmesan on top. Pop it in the oven and bake for 20 minutes until it’s golden and bubbly. YUM!
Tips for the Best Pesto Chicken Pasta Bake
Want to make it extra amazing? Here are a few little tricks I’ve learned to make your pasta bake turn out perfectly.
- Don’t Overcook the Pasta: Cook it a minute or two less than the box says. It finishes cooking in the oven.
- Toast Your Nuts: Briefly toasting the pine nuts in a dry pan before you blend them makes them taste even better.
- Use Fresh Cheese: Grating your own Parmesan from a block makes the sauce so much creamier.
- Save That Pasta Water: Keep a little of the water the pasta cooked in. It’s great for thinning the sauce if it gets too thick.
- Let it Sit: Let the bake cool for a few minutes before you serve it. This helps it set up nicely.
Variations and Substitutions
Feel like changing it up a bit? This recipe is great for that! Here are some fun ideas to make it your own.
- Toss in Some Veggies: Stir in some steamed broccoli, cooked mushrooms, or a handful of spinach for more goodness.
- Swap the Protein: You could use cooked Italian sausage or shrimp instead of chicken. Or leave it out for a veggie version!
- Try Other Nuts: If you don’t have pine nuts, walnuts, or almonds work great in the pesto, too.
- Add More Cheese: Put some shredded mozzarella on top before baking for a super cheesy, gooey dish.
- Make it Spicy: A little pinch of red pepper flakes in the sauce will give your bake a nice, gentle kick.
Make-Ahead and Storage Tips
This is a great dish to make ahead of time! Just put it all together in the dish, cover it, and keep it in the fridge for up to two days. When you’re ready, just bake it.
You might need to add 10 extra minutes since it’s starting cold. Got leftovers? They’ll keep in the fridge in a sealed container for about 4 days. Just pop a serving in the microwave to warm it up.
Recipe FAQs
Can I use store-bought pesto?
You totally can! Just try to get a good one from the refrigerated section. They usually taste fresher than the jarred kind.
What other pasta shapes work well?
Penne or rigatoni would be great! You want a pasta shape that can hold all that yummy sauce.
How can I make this dish gluten-free?
Easy! Just use your favorite gluten-free pasta and a gluten-free flour blend when you’re making the cream sauce.
Can I freeze this pasta bake?
Yes! Put the dish together, but don’t bake it. Cover it really well, and you can freeze it for up to 3 months.
How do I know when the chicken is fully cooked?
The chicken should be white all the way through with no pink bits. Just cut into a thicker piece to check!
Why did my cream sauce turn out lumpy?
That usually happens if you add the milk too fast. Just pour it in a little at a time and keep whisking!
Can this recipe be made vegetarian?
For sure! Just leave out the chicken, and you could add some roasted veggies like zucchini or bell peppers instead.
What is a good substitute for quark?
Sour cream or full-fat Greek yogurt are great swaps. They give the sauce that same yummy, tangy creaminess.
Is this recipe kid-friendly?
Oh, yes! The creamy and cheesy flavors are a big hit with kids. You can always use less pepper if needed.
What to serve with pesto chicken pasta bake?
I love serving it with a simple green salad or some warm garlic bread to scoop up any extra sauce.
Pesto Chicken Pasta Bake
Ingredients
- 500 g chicken breast skinless, boneless
- 400 g fusilli pasta uncooked
- 30 g pine nuts
- 1 tbsp olive oil or spray oil
For the Pesto:
- 1 medium bunch basil roughly chopped
- 1 garlic clove chopped
- 60 ml olive oil
- 30 ml water
For the Creamy Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 500 ml milk
- 250 ml vegetable stock 1 cube
- 60 g parmesan finely grated
- 100 g quark or yogurt/sour cream
- sea salt and pepper to taste
Instructions
- Prep the oven and pasta: First, preheat your oven to 375°F (190°C). Boil your fusilli pasta in salted water for only 4 minutes, drain it, and pour it right into your casserole dish.
- Make the pesto: While the pasta boils, blend the fresh basil, chopped garlic clove, olive oil, and water in a food processor until it’s finely chopped.
- Cook the chicken: Next, chop the chicken breast into chunks and cook them in olive oil for 3-4 minutes. They won't be fully cooked, and that's perfect!
- Create the cream sauce: In a pot, melt butter, whisk in flour, then slowly add milk and vegetable stock, whisking until the sauce is thick and bubbly.
- Combine everything: Take the sauce off the heat and stir in the quark and ⅔ of the parmesan. Add the chicken, pesto, and sauce to the pasta and stir it all together.
- Bake and serve: Finally, scatter the pine nuts and the last bit of Parmesan on top. Bake for 20 minutes until golden and bubbly, then serve it up hot. ENJOY!!!
Notes
- Toasting the pine nuts in a dry pan first really brings out their amazing flavor.
- Make sure you don’t overcook the pasta, or it might get too soft in the oven.
- You can keep leftovers in the fridge for 3-4 days in a sealed container.
- Try adding some frozen peas or chopped sun-dried tomatoes for extra color and taste.
- Grating your own Parmesan cheese from a block makes the sauce way creamier.
