Creamy Chicken Pesto Pasta Bake
A creamy, cheesy, and flavorful pasta bake made in just one pan. This Chicken Pesto Pasta Bake combines tender chicken, spiral pasta, sundried tomato pesto, cream, and two cheeses for a comforting dish that’s hearty yet easy. Perfect for busy weeknights or casual family dinners!
Equipment
- 1 Large oven-safe skillet or pan (12-inch)
- 1 sharp knife
- 1 cutting board
- 1 Wooden spoon or spatula
- 1 Measuring cups set
- 1 measuring spoons set
Ingredients
- 2 tablespoons olive oil
- ½ medium red onion thinly sliced
- 2 large skinless chicken breasts about 700 g / 24 oz, sliced
- 1 clove garlic minced
- 1 large red bell pepper diced
- 250 g 3 cups dry spiral pasta
- 1 cup 250 ml chicken stock
- 1 ¼ cups 310 ml water
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ cup sundried tomato pesto
- 1 cup 240 ml heavy cream (thickened cream)
- 1 cup 120 g grated gouda cheese, lightly packed (or mozzarella/any good melting cheese)
- ¼ cup 25 g finely grated Parmesan cheese
Instructions
- Preheat the Oven for Baking: Begin by setting your oven to 190°C (375°F) or 170°C (fan-forced) so it reaches the right temperature while you prepare the pasta dish. Preheating is essential to ensure the cheese topping melts evenly and develops that golden, bubbly crust.
- Prepare the Cooking Pan: Choose a large, oven-safe skillet or pan (ideally about 12 inches wide) that can move seamlessly from stovetop to oven. Heat 1 tablespoon of olive oil over medium-high heat. Allow the oil to warm until it shimmers, which signals it’s hot enough for cooking.
- Sauté the Aromatics: Add the sliced red onion into the heated pan. Cook while stirring occasionally for about 2–3 minutes until the onion softens and turns translucent. This step builds the foundation of flavor for the dish.
- Cook the Chicken Pieces: Add the sliced chicken breasts to the pan along with the remaining 1 tablespoon of olive oil. Stir and sear the chicken for 3–4 minutes, turning occasionally so all sides are lightly browned. The chicken does not need to be fully cooked through at this point, as it will continue to cook with the pasta and in the oven.
- Add Garlic and Vegetables: Stir in the crushed garlic clove and the diced red bell pepper. Sauté everything together for about 1 minute, just until the garlic is fragrant and the bell pepper begins to soften. This adds depth of flavor and a pop of color to the dish.
- Incorporate the Pasta and Liquid Base: Pour in the dry spiral pasta, chicken stock, water, salt, and black pepper. Stir well to ensure the pasta is evenly submerged in the liquid. Allow the mixture to cook for 10–12 minutes, stirring occasionally so the pasta doesn’t stick to the bottom. At this stage, the pasta should be almost al dente—softened but still with a slight bite in the center.
- Stir in the Creamy Flavors: Once the pasta is nearly cooked, stir through the sundried tomato pesto and heavy cream. Mix thoroughly so the sauce coats every piece of pasta and chicken. Taste the sauce at this point and adjust the seasoning with extra salt or pepper if needed.
- Add the Cheese to the Mix: Sprinkle in about ⅓ cup of the grated gouda cheese and stir until it melts into the sauce, making it extra creamy. This creates a rich base while leaving enough cheese to form a luscious topping later.
- Top with More Cheese: Smooth out the pasta mixture evenly in the pan. Sprinkle the remaining gouda cheese and then scatter the grated Parmesan over the top. The combination of these cheeses ensures a gooey texture underneath and a golden, crisp finish on top.
- Bake Until Golden and Bubbling: Transfer the pan into the preheated oven. Bake uncovered for 15–20 minutes until the cheese is melted, bubbling, and starting to turn golden brown at the edges. Keep an eye on it in the last few minutes to prevent over-browning.
- Rest Before Serving: Remove the pan from the oven and let it sit for 5 minutes before serving. This short resting time helps the sauce thicken slightly, making it easier to scoop and ensuring all the flavors meld beautifully together.
- Serve and Enjoy: Spoon generous portions onto plates or into bowls. Garnish with fresh herbs like basil or parsley if desired. Serve hot as a comforting main dish that pairs wonderfully with a simple green salad or garlic bread.
Notes
- Use an oven-safe skillet or casserole dish to avoid extra dishes.
- Freshly grated Parmesan makes a big difference in flavor—avoid pre-grated or powdered versions.
- Pasta should be slightly undercooked before baking, as it will continue cooking in the oven.
- Gouda or mozzarella ensures a creamy melt, but feel free to experiment with cheeses like fontina or provolone.
- This dish reheats beautifully, making it great for meal prep.