This pesto chicken pasta bake is creamy, cheesy, and full of fresh basil flavor. Penne and shredded rotisserie chicken get tossed in a quick pesto cream sauce, topped with mozzarella and cherry tomatoes, and baked until golden and bubbly.

It takes about 20 minutes of prep and 30 minutes in the oven. Since the chicken is already cooked and the pesto comes from a jar, it is one of the easiest baked pastas you can make on a weeknight. It feeds four hungry people with a little left over.

Why This Pesto Pasta Bake Works

• Pesto plus cream makes a rich sauce. Heavy cream mellows the pesto and turns it into a silky sauce that coats every piece of pasta.
• Rotisserie chicken saves time. No raw chicken to cook. Just shred and stir it in.
• Two cheeses. Parmesan seasons the sauce, and mozzarella melts into a golden, stretchy top.
• Cherry tomatoes add freshness. They roast on top and burst a little, which brightens the whole dish.

Ingredients and Easy Swaps

• 3 cups shredded rotisserie chicken: Leftover grilled or baked chicken works too. About one store-bought rotisserie chicken gives you enough.
• 12 ounces penne, cooked: Rigatoni, ziti, or rotini all hold sauce well.
• 1 cup basil pesto: Store-bought is fine. Homemade pesto tastes even fresher if you have it.
• 1 cup heavy cream: Half-and-half makes a lighter sauce, but it will be a little thinner.
• ½ cup grated Parmesan: Freshly grated melts more smoothly than the shelf-stable kind.
• 1 teaspoon garlic powder and ½ teaspoon black pepper: Most pesto is already salty, so there is no added salt.
• 1½ cups shredded mozzarella: Provolone or an Italian cheese blend are good swaps.
• ½ cup cherry tomatoes and ¼ cup pine nuts: Pine nuts are optional. Toasted chopped walnuts are a cheaper option.

How to Shred a Rotisserie Chicken Fast

Shred the chicken while it is still a little warm, since the meat pulls off the bones much more easily. Remove the skin first. Pull off the legs and wings, then slide your fingers along the breastbone to lift off each breast in one piece. Use two forks or your hands to pull the meat into bite-size pieces. Do not forget the dark meat on the back and thighs. It is the juiciest part and adds a lot of flavor to the bake.

How to Make It at a Glance

1. Heat the oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, mix the pesto, heavy cream, Parmesan, garlic powder, and pepper.
3. Stir in the chicken and cooked penne until everything is coated.
4. Spread it in the dish, top with mozzarella, and scatter the tomato halves over the top.
5. Bake for 25 to 30 minutes until bubbly and golden brown.
6. Sprinkle with pine nuts if using, and serve.

Common Mistakes to Avoid

• Overcooking the pasta. It keeps cooking in the oven. Boil it 1 to 2 minutes less than the package says so it stays firm.
• Adding extra salt. Pesto, Parmesan, and rotisserie chicken are all salty. Taste the sauce before adding any.
• Burning the pine nuts. They scorch fast in the oven, so add them after baking.
• Dry pasta bake. If your pesto is thick, add a splash more cream so the pasta stays saucy after baking.

Variations

• Add greens: Stir in 2 cups of baby spinach with the chicken. It wilts in the oven.
• Sun-dried tomato: Swap the cherry tomatoes for ½ cup chopped sun-dried tomatoes for a sweeter, deeper flavor.
• Roasted veggies: Add roasted zucchini, red peppers, or broccoli for more color.
• Crunchy top: Mix ½ cup panko with a tablespoon of melted butter and sprinkle it over the cheese before baking.
• Sausage instead of chicken: Use 1 pound of Italian sausage browned to 160°F.

What to Serve With It

A crisp Caesar or green salad with lemon dressing balances the rich, creamy pasta. Garlic bread or warm breadsticks are great for scooping up extra sauce. For a lighter side, try roasted asparagus, steamed green beans, or sautéed zucchini.

Make Ahead, Storage, and Reheating

Make ahead: Assemble the bake, cover it tightly, and chill for up to 1 day. Let it sit out for 20 minutes, then bake, adding 10 to 15 minutes since it starts cold.

Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days. You can freeze the unbaked casserole for up to 2 months. Thaw it overnight in the fridge before baking.

Reheating: Add a splash of milk or cream, cover with foil, and warm at 350°F for 15 to 20 minutes until the center reaches 165°F. Single servings reheat in the microwave in 1 to 2 minutes.

FAQ

Is 12 ounces of pasta measured dry or cooked?
Dry. Cook 12 ounces of dry penne, then drain it and add it to the sauce.

Can I use raw chicken?
Cook it first. Bake or sauté 1½ pounds of chicken until it reaches 165°F, then shred or dice it.

Can I make it without heavy cream?
Yes. Use 1 cup of whole milk mixed with ½ cup of ricotta for a creamy sauce without the cream.

Can I make a smaller batch?
Yes. Halve everything and bake it in an 8×8 inch dish for about 20 to 25 minutes.

Grab a rotisserie chicken and a jar of pesto on the way home and this dinner is almost done. The full recipe card is below.

Pesto Chicken Pasta Bake

Recipe by Derek Jacobson

Servings

4

servings

Cook Mode

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Ingredients

• 3 cups rotisserie chicken, shredded

• 12 oz cooked penne pasta

• 1 cup basil pesto

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1 tsp garlic powder

• 1/2 tsp black pepper

• 1 1/2 cups shredded mozzarella cheese

• 1/2 cup cherry tomatoes, halved

• 1/4 cup pine nuts (optional)

Directions

• Preheat oven to 375°F. Grease a 9×13-inch baking dish.
• In a large bowl, mix basil pesto, heavy cream, Parmesan cheese, garlic powder, and black pepper.
• Stir in shredded chicken and cooked penne pasta until well coated.
• Transfer to the prepared baking dish and top with shredded mozzarella cheese.
• Scatter cherry tomato halves over the top.
• Bake for 25 to 30 minutes until bubbly and golden brown.
• Garnish with pine nuts (if using) before serving.

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