Chicken Pesto Pasta Bake is the ultimate easy weeknight dinner that’s both delicious and healthy.
This dish combines cooked chicken, spinach basil pesto, whole wheat or lentil pasta, summer squash, tomatoes, and mozzarella for a flavorful meal that the whole family will love.
It’s become my new favorite summertime dinner because it’s so simple to make and packed with the fresh flavors of summer produce.
If you’re looking for a wholesome recipe that’s also full of unique flavors, this pasta bake is perfect. It’s versatile enough to suit your taste, can be made ahead of time, and works great for feeding a crowd of picky eaters.
One of the best things about this recipe is that you can make a big batch and keep the leftovers in the fridge for the entire week.
To store, just place the leftovers in an airtight container. It will stay fresh in the refrigerator for 4-5 days. You can also freeze it for future meals.
To freeze, let the cooked meal cool in the refrigerator for an hour, then cover with an airtight lid and store in the freezer for up to 3 months. This makes it a super convenient option for busy days!
Chicken Pesto Pasta Bake Recipe
Ingredients
- 500 g Bowtie pasta
- 400 g cooked Chicken chopped into small pieces
- 250 ml Cooking cream
- 100 g Baby spinach leaves
- 1.5 cups 100g Grated cheese, divided
- 100 g Pesto
Instructions
- Preheat Oven: Set your oven to 180°C (350°F) with fan bake.
- Cook Pasta: Boil the pasta in a large pot of salted water according to the package instructions. Reserve ½ cup of pasta cooking water before draining.
- Prepare Ingredients: Chop the cooked chicken into small pieces.
- Combine Ingredients: In the same pot used for the pasta, add the cooking cream, baby spinach, chopped chicken, pesto, and 1 cup of the grated cheese. Stir in the reserved pasta water and season with salt and pepper to taste.
- Mix Pasta and Sauce: Add the hot, drained pasta to the pot and mix everything together until well combined.
- Assemble and Bake: Pour the pasta mixture into a large baking dish. Spread it evenly and sprinkle the remaining ½ cup of grated cheese on top.
- Bake: Place the dish in the oven and bake for 20-30 minutes, or until the cheese is golden and bubbly.
- Serve: Enjoy the pasta bake hot from the oven. For a complete meal, serve with a side salad and garlic bread.
Notes
- Freezing: To freeze, cover the dish with plastic wrap or foil after adding the cheese. Thaw before reheating in the oven until piping hot.
- Additions: Cherry tomatoes and toasted pine nuts make great additions to this pasta bake for extra flavor and texture.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 635 kcal |
| Carbohydrates | 30g |
| Protein | 31g |
| Fat | 31g |
| Cholesterol | 59mg |
| Fiber | 6g |
Can I Use A Different Type Of Pasta For This Recipe?
Yes, you can use a different type of pasta if you prefer. While the recipe calls for a specific type of pasta, such as penne or rotini, you can substitute it with any short pasta like ziti, macaroni, or even a different shape you enjoy. Just be sure to cook the pasta according to the package instructions before mixing it with the other ingredients.
Can I Make This Dish Ahead Of Time?
Yes, you can prepare Chicken Pesto Pasta Bake ahead of time. Assemble the dish as directed, but don’t bake it. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. When you’re ready to bake, remove the cover and bake as instructed, adding a few extra minutes if needed to ensure it’s heated through.
Can I Use Store-Bought Pesto Instead Of Homemade?
Yes, you can use store-bought pesto if you prefer. It’s a convenient option and will still add great flavour to the dish. Just choose a high-quality brand and adjust the amount to taste, as some store-bought pestos can be more or less concentrated than homemade versions.
