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Weeknight • Chicken

Speedy Chicken Pesto Pasta Bake

This comforting and flavorful pasta bake comes together with minimal fuss, perfect for a busy weeknight.

Prep
10 min
Cook
25 min
Servings
4
Level
Weeknight
Speedy Chicken Pesto Pasta Bake

Craving something cheesy, satisfying, and ridiculously easy? This Speedy Chicken Pesto Pasta Bake is your new best friend. It’s packed with flavor, uses pantry staples, and tastes like you spent hours in the kitchen (we won't tell!).

Ingredients

Yield: 4 servings

Main

  • 12 oz short pasta (like penne or rotini)
  • 2 cups cooked chicken, shredded or diced
  • 1 (15 oz) can diced tomatoes, undrained
  • 1/2 cup pesto (store-bought or homemade)
  • 1/2 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh basil, for garnish (optional)

Preparation

  1. Step 1

    Preheat your oven to 375°F (190°C). Cook the pasta according to package directions until al dente; drain well.

  2. Step 2

    In a large mixing bowl, combine the cooked pasta, shredded chicken, diced tomatoes (with their juice), pesto, and chicken broth. Stir until everything is well coated.

  3. Step 3

    Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle evenly with the mozzarella cheese and Parmesan cheese.

  4. Step 4

    Bake for 20-25 minutes, or until the cheese is melted and bubbly and the dish is heated through. If desired, you can broil for the last 2-3 minutes for extra golden-brown cheese.

  5. Step 5

    Let stand for a few minutes before serving. Garnish with fresh basil, if using, and serve warm.

Tips

  • Use rotisserie chicken for an even faster meal prep.
  • Add a handful of fresh spinach during mixing for an extra veggie boost.
  • Leftovers are fantastic reheated; store them in an airtight container for up to 3 days.

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