How to Make Baked Creamy Pesto Chicken Pasta in 30 Minutes

Are you ready to whip up a delicious meal that will have your family asking for seconds? I know I am! Today, I’m excited to share my recipe for Baked Creamy Pesto Chicken Pasta. This dish is not only packed with flavor but is also one of those easy pasta recipes that can be made in just 30 minutes. Perfect for those busy weeknights when you want to serve something special without spending hours in the kitchen!

Why You’ll Love This Recipe

• Quick and easy to prepare, making it ideal for 30-minute meals.
• Rich and creamy sauce that pairs perfectly with tender chicken and pasta.
• Great for family dinners, ensuring everyone leaves the table happy.
• Versatile ingredients that you can easily swap based on what you have on hand.
• Perfect for meal prep or leftovers, making it a fantastic choice for busy weeks.

Ingredients

To make this delightful dish, you’ll need the following ingredients:

• 12 oz. pasta of your choice (I recommend tube-shaped pastas like rigatoni, mezzi rigatoni, or tortiglioni)
• 1 lb. boneless, skinless chicken breasts, cut into cubes
• 1 tablespoon Italian seasoning
• 1 teaspoon paprika
• 1¼ teaspoons kosher salt (divided)
• ½ teaspoon black pepper
• 1 to 2 tablespoons extra-virgin olive oil
• ¾ cup minced shallots
• 4 cloves garlic, minced
• Pinch of crushed red pepper flakes
• 1 cup jarred roasted tomatoes (thinly sliced or ½ cup julienned sun-dried tomatoes)
• 2 to 3 handfuls fresh baby spinach
• ½ cup pesto
• ½ cup heavy cream
• ½ cup freshly grated Parmigiano-Reggiano cheese (divided)
• 3 to 4 oz. fresh mozzarella cheese (torn into pieces)
• Chopped fresh basil for garnish

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the cooking process! Follow these simple steps to create your Baked Creamy Pesto Chicken Pasta:

1. Bring a large pot of generously salted water to a boil and cook the pasta until just before al dente. Before draining, reserve 1 cup of the pasta cooking water.
2. In a large bowl, toss the chicken with 2 tablespoons of oil from the jar of roasted tomatoes (or 1 to 2 tablespoons extra-virgin olive oil), Italian seasoning, paprika, ¾ teaspoon salt, and ½ teaspoon black pepper.
3. Heat a large oven-safe skillet over medium heat, add the chicken, and sauté until fully cooked, about 8 minutes. Remove the chicken and set aside in a bowl.
4. Add the shallots to the skillet, adding a little more oil if necessary, and cook until softened, about 3 minutes.
5. Stir in the garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
6. Mix in the roasted tomatoes (or sun-dried tomatoes) and fresh spinach, cooking until the spinach wilts, about 2 to 3 minutes. Season with the remaining ½ teaspoon salt.
7. Stir in the pesto and heavy cream. Add the cooked pasta and ½ cup of the reserved pasta water, stirring constantly until the sauce thickens and coats the pasta. Add more pasta water as needed until the sauce reaches a creamy, thick consistency (usually the full cup).
8. Stir in ⅓ cup of the grated Parmigiano-Reggiano cheese and the cooked chicken.
9. Preheat the oven broiler to HIGH. Sprinkle the torn mozzarella and the remaining Parmigiano-Reggiano cheese evenly over the pasta.
10. Place the skillet under the broiler and broil until the mozzarella melts and starts to brown, about 3 to 4 minutes.
11. Garnish with chopped fresh basil and serve immediately.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Baked Creamy Pesto Chicken Pasta turns out perfectly:

• Feel free to use any pasta shape you have on hand; this recipe is versatile!
• If you want to add more veggies, consider tossing in some bell peppers or zucchini.
• For a little extra kick, increase the amount of crushed red pepper flakes.
• Make sure to keep an eye on the broiler; it can go from perfectly golden to burnt in seconds!
• Pair this dish with a refreshing side like a Cucumber Vinegar Salad or a creamy side like Creamy Cucumber Salad.

How to Serve

This Baked Creamy Pesto Chicken Pasta is best served hot and fresh from the oven. I love to garnish it with a sprinkle of fresh basil for that extra pop of flavor. You can also serve it alongside a light salad, such as a Cucumber Tomato Salad, to balance the richness of the pasta.

Make Ahead and Storage

If you want to prepare this dish ahead of time, you can cook the pasta and chicken in advance and store them separately in the fridge. When you’re ready to eat, simply combine everything and bake! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

So there you have it! A delightful, creamy garlic pasta dish that’s perfect for quick family dinners. I hope you enjoy making and sharing this recipe as much as I do. Happy cooking!