Print

Pesto Chicken Bake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

This Pesto Chicken Bake is a quick and flavorful casserole featuring tender shredded chicken, al dente pasta, and vibrant pesto sauce, topped with melted parmesan cheese. Perfect for a comforting weeknight dinner, it combines pantry staples with fresh herbs for a delightful, cheesy, and mildly spicy dish that the whole family will enjoy.

Ingredients

Pasta and Chicken

  • 8 ounces pasta of choice
  • 2 cups shredded chicken breast (cooked, see note #1)

Sauce and Seasonings

  • 1 cup pesto (store-bought or homemade)
  • 2 teaspoons crushed red pepper flakes (optional for spice)
  • 1/4 cup fresh parmesan cheese

Garnish

  • Fresh basil leaves

Instructions

  1. Prepare the Chicken: If you haven’t cooked the chicken yet, use your preferred method such as slow cooking or an Instant Pot to cook and shred the chicken breast. Ensure it’s fully cooked and tender.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta well and set aside.
  3. Preheat Oven: Set your oven to 350°F (175°C) to preheat while you assemble the dish.
  4. Combine Ingredients: In a large mixing bowl, gently toss together the cooked pasta, shredded chicken, pesto, and crushed red pepper flakes. Mix until everything is evenly coated with the pesto sauce.
  5. Assemble and Bake: Spread the pasta and chicken mixture evenly in a baking dish. Sprinkle the fresh parmesan cheese on top. Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly. For a more golden, slightly crisp topping, broil on low for a few minutes watching carefully to avoid burning.
  6. Serve: Remove from the oven and garnish with fresh basil leaves. Serve warm, optionally with extra parmesan on top for added flavor.

Notes

  • Note #1: To shred chicken quickly, cook boneless chicken breast in an Instant Pot with 1 cup water or broth on high pressure for 10 minutes, then shred with forks.
  • You can use any pasta shape you prefer, but penne, rotini, or fusilli hold pesto well.
  • Crushed red pepper flakes are optional; omit if you prefer a milder dish.
  • Pesto can be store-bought or homemade; homemade pesto provides a fresher flavor.
  • For extra creaminess, stir in a little mozzarella or ricotta before baking if desired.

Find it online: https://glowcooks.com/pesto-chicken-bake-recipe/