Introduction
A hearty and comforting dish, Creamy Pesto Chicken Pasta Bake combines the rich, earthy flavors of pesto with the creamy goodness of a cheesy pasta bake. This dish is perfect for a family dinner, special occasions, or meal prepping for the week ahead. The blend of tender chicken, fresh pesto, and a creamy sauce makes this dish irresistible. You can serve it with a side of garlic bread and a fresh salad to make it even more satisfying.

The History of Creamy Pesto Chicken Pasta Bake
Pasta bakes, in various forms, have been popular for decades in home kitchens across the world, especially in Italy and America. While pesto originated in Italy, particularly in the region of Liguria, where basil and garlic are abundant, the concept of a creamy pasta bake is largely influenced by American cuisine. By combining these elements, the creamy pesto chicken pasta bake was born, merging Italian flavors with the comfort of an American-style casserole. The creamy version adds richness, making the traditional pesto even more indulgent.

Ingredients Breakdown
The ingredients in this dish are simple yet flavorful. You’ll need boneless, skinless chicken breasts, cooked pasta (penne or rigatoni works well), a rich pesto made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. A creamy sauce is made using cream cheese, heavy cream, and mozzarella, giving the dish a rich texture. Seasonings like salt, pepper, and Italian herbs help to bring the whole dish together. The chicken is typically seasoned and baked until golden and juicy, then shredded and mixed with the pasta and sauce.

Step-by-Step Recipe:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
Cook the pasta according to package directions until al dente. Drain and set aside.
Season the chicken breasts with salt, pepper, and Italian seasoning. Bake the chicken in a preheated oven for 20-25 minutes, or until fully cooked and the internal temperature reaches 165°F (75°C). Once done, allow the chicken to rest for a few minutes before shredding it using two forks.
While the chicken is baking, make the pesto sauce by blending fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, and a squeeze of lemon juice in a food processor until smooth. Set the pesto aside.
In a large saucepan, heat olive oil over medium heat. Add the cream cheese and stir until it begins to melt. Slowly pour in the heavy cream, whisking to combine. Add the mozzarella and Parmesan cheese, stirring until the sauce becomes smooth and creamy.
Once the creamy sauce has thickened slightly, stir in the pesto sauce and mix well. Season the sauce with salt and pepper to taste.
In a large mixing bowl, combine the cooked pasta, shredded chicken, and creamy pesto sauce. Stir until the pasta and chicken are evenly coated.
Pour the mixture into the prepared baking dish and spread it out evenly. Top with extra mozzarella cheese and bake for 20 minutes, or until the top is golden and bubbly.
Once the pasta bake is done, remove from the oven and allow it to cool for a few minutes before serving.

Tips for the Perfect Creamy Pesto Chicken Pasta Bake
For a well-balanced creamy pesto chicken pasta bake, make sure to season your pesto to taste. If you want a more pronounced basil flavor, add more fresh basil or garlic. Be sure to cook the pasta just until it’s al dente, as it will continue cooking in the oven. If you prefer a crunchier top, you can add a sprinkle of breadcrumbs on top of the cheese before baking. Using rotisserie chicken can save time and add extra flavor to the dish. If you’re looking for a richer taste, feel free to add more mozzarella or even a little ricotta for extra creaminess.

Variations and Customizations
This dish can be customized in many ways. For a healthier option, try using whole wheat or gluten-free pasta. You can also substitute the chicken with grilled shrimp, turkey, or even roasted vegetables for a vegetarian version. To add a burst of freshness, top the dish with fresh basil or arugula just before serving. For a lighter sauce, swap out the heavy cream for coconut cream or a light cream alternative. If you prefer a spicier version, add red pepper flakes to the pesto for some heat.

Health Considerations and Nutritional Value
Creamy pesto chicken pasta bake is a rich dish, so it’s best enjoyed in moderation. While it’s packed with protein from the chicken and provides a good dose of calcium from the cheese, it’s also high in fat and calories due to the heavy cream and cheese. If you’re watching your calorie intake, try swapping full-fat dairy with lighter options like skim milk or a low-fat cream cheese substitute. You can also use more vegetables and less cheese for a healthier version. The dish does provide some nutritional benefits, including vitamin A, calcium, and protein.

FAQ

Can I make this dish ahead of time?
Yes! You can prepare the pasta and sauce the night before and refrigerate the unbaked casserole. When ready to serve, just bake it as directed, adding a few extra minutes to account for the cold ingredients.
Can I freeze creamy pesto chicken pasta bake?
Yes! This dish freezes well. Once baked and cooled, cover it tightly with plastic wrap or foil and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for about 20-30 minutes, or until heated through.
Can I use store-bought pesto?
While fresh homemade pesto adds the best flavor, store-bought pesto can also be used in a pinch. Just be sure to choose a high-quality pesto that doesn’t contain too many preservatives or artificial ingredients.
What other proteins can I use instead of chicken?
You can substitute the chicken with grilled shrimp, turkey, or even roasted vegetables for a vegetarian option. Tofu or tempeh can also be used for a plant-based alternative.

Creamy Pesto Chicken Pasta Bake

Creamy Pesto Chicken Pasta Bake is a comforting, rich dish with tender chicken, pesto sauce, and creamy cheese. It’s perfect for a family meal or a special occasion, with endless ways to customize it.

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Prep Time 5

Cook Time 19

Total Time 25

Servings 4

Ingredients

Ingredients for Creamy Pesto Chicken Pasta Bake

1 lb boneless skinless chicken breast – $6.25
2 tablespoons butter – $0.28
2 cloves garlic minced – $0.16
1/2 lb penne pasta – $0.67
1 1/2 cups chicken broth – $0.20
1 cup milk – $0.19
3 oz cream cheese* – $0.80
1/3 cup basil pesto – $0.73
1/4 cup grated Parmesan cheese – $0.44
Freshly cracked black pepper – $0.03
A pinch of crushed red pepper flakes – $0.02

Optional Add-Ins

3 cups fresh spinach – $0.90
1/4 cup sliced sun-dried tomatoes – $1.10
*Note: For best results use full-fat cream cheese softened to room temperature.

Instructions

Cut the chicken breasts into bite-sized 1-inch pieces. In a deep skillet over medium heat, melt the butter, then add the chicken and cook until lightly browned on the outside, stirring occasionally to ensure even cooking.
While the chicken is browning, mince the garlic. Add the garlic to the skillet with the chicken and sauté for another minute until fragrant.
To the skillet, add the uncooked penne pasta and chicken broth. Stir well to deglaze the pan and loosen any browned bits from the bottom. Cover the skillet with a lid, increase the heat to medium-high, and bring the broth to a boil.
Once it reaches a rolling boil, stir the pasta briefly to prevent sticking, cover again, and reduce the heat to medium-low. Allow the pasta to simmer gently for about 8 minutes, or until it becomes tender and most of the broth has been absorbed. Stir the mixture every couple of minutes to keep the pasta from sticking, replacing the lid each time to retain heat.
When the pasta is cooked and nearly all the broth is absorbed, add the milk, chunks of cream cheese, and pesto to the skillet. Stir continuously over medium heat until the cream cheese melts and blends into the sauce, creating a smooth and creamy consistency. Stir in the grated Parmesan cheese until fully incorporated.
If using, add the fresh spinach and sliced sun-dried tomatoes. Stir until the spinach has wilted and is well mixed in. Remove the skillet from the heat, then season with freshly cracked black pepper and a pinch of crushed red pepper flakes. Serve hot and enjoy.

Notes

Notes
*Cream cheese blocks typically have measurement markings on the outer packaging to indicate ounces. Use these guides to easily cut three ounces from the block.

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