Best 2 Chicken Pesto Pasta Bake Recipes

Craving a dish that's bursting with flavor and sure to satisfy your taste buds? Look no further than the classic chicken pesto pasta bake! This delectable culinary creation combines the savory flavors of chicken, the vibrant notes of pesto, and the comforting goodness of pasta, creating a symphony of flavors that's sure to impress. Get ready to tantalize your palate with this scrumptious recipe that promises an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

PESTO PASTA CHICKEN BAKE

Pesto Pasta Chicken Bake image

Creamy and delicious and nice enough to serve to guests.

Provided by Genevieve Johns Seivert

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h5m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package farfalle (bow tie) pasta
cooking spray
2 ½ cups chopped, cooked chicken
2 (10 ounce) cans condensed cream of chicken soup
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 (7 ounce) container pesto
¾ cup chopped, drained oil-packed sun-dried tomatoes
1 (4 ounce) jar diced pimento peppers
2 tablespoons grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 1/2-quart baking dish with cooking spray.
Drain pasta and place in a large bowl. Add cooked chicken, cream of chicken soup, artichoke hearts, 1 cup Parmesan cheese, pesto, sun-dried tomatoes, and pimento peppers; mix to combine. Spoon pasta mixture into the prepared baking dish. Sprinkle with additional Parmesan.
Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes.

Nutrition Facts : Calories 607.6 calories, Carbohydrate 56 g, Cholesterol 58.3 mg, Fat 30.2 g, Fiber 5.1 g, Protein 31.4 g, SaturatedFat 8.4 g, Sodium 1072.8 mg, Sugar 2.7 g

CHICKEN PESTO PASTA BAKE

Chicken Pesto Pasta Bake image

This recipe was born out of my need to use up some things from my freezer- chopped chicken meat and homemade basil pesto. It's easy, tasty, and can be made ahead. If you want to make a one dish meal out of this, toss in a 10 ounce bag of thawed frozen vegetables. I used homemade stock as well, but canned will work fine.

Provided by IngridH

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces penne pasta, other similar sized shapes work too
3/4 lb chicken (cooked)
4 tablespoons pesto sauce (homemade or bottled)
4 tablespoons butter
4 tablespoons flour
3 cups chicken stock
1 chicken bouillon cube
salt
pepper
1 teaspoon lemon juice
1/2 cup parmesan cheese, grated

Steps:

In a large pot of boiling salted water, cook the pasta to just short of al dente.
Drain the pasta, and place in a large mixing bowl.
Add the chopped chicken and pesto to the bowl, and stir to coat.
If adding vegetables, add them to the bowl now.
Preheat the oven to 350°F.
Spray a 9x13 baking dish with cooking spray.
In a medium saucepan, melt the butter over medium heat.
Add the flour, and whisk to form a roux.
Cook for 2-3 minutes.
Slowly whisk the stock into the roux.
Bring to a boil, and contiue to whisk until the sauce is slightly thickened.
Crumble the boullion cube, and add to the sauce.
Stir in the lemon juice.
Taste the sauce for seasoning, and add salt or pepper as needed.
Add the sauce to the chicken and pasta mixture.
Stir to combine well, then place the mixture in the prebared baking dish.
Top with the grated cheese.
If making ahead, cover at this point and chill until needed.
Bake at 350F for 20-25 minutes, or until the sauce is bubbly and the top is golden. If made ahead, the baking time may need to be increased.

Tips:

Use fresh ingredients for the best flavor. If you don't have fresh pesto, you can use a jarred variety, but be sure to choose one that is made with high-quality ingredients.
If you don't have chicken breasts, you can use boneless, skinless chicken thighs instead. Just be sure to adjust the cooking time accordingly.
Feel free to add other vegetables to this dish, such as broccoli, zucchini, or bell peppers.
If you want a cheesier pasta bake, you can add a cup of shredded mozzarella cheese to the top before baking.
Serve this pasta bake with a side salad or some crusty bread for a complete meal.

Conclusion:

This chicken pesto pasta bake is an easy and delicious weeknight meal that the whole family will love. It's also a great way to use up leftover chicken. So next time you're looking for a quick and easy dinner idea, give this recipe a try.