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No need to boil the pasta or pre-cook the chicken in this easy Chicken Pesto Pasta Bake! This easy recipe comes together in minutes – just stir together the ingredients and let the oven do the work! A delicious recipe for life’s busy weeknights.
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Y’all know I love a good dump-and-bake meal, and this chicken pesto pasta bake might be one of my favorite recipes I’ve created yet!
When I say “dump and bake,” I truly mean it. This isn’t your average casserole that requires boiling the pasta, browning the chicken, or whisking a sauce from scratch. Nope, I don’t have time for that…and I’m guessing you don’t either!
Are you ready to see just how easily this one-pot meal comes together? It will be baking in the oven in just 10 minutes!
No-Boil Chicken Pesto Pasta Bake | 1-Minute Video
Ingredients for Pesto Chicken Pasta Bake
You only need a few simple ingredients for this easy recipe! This pesto chicken bake is full of fresh flavor thanks to the tangy pesto, tender chicken, and melty cheese. Below is an overview of the ingredients needed for this simple pasta dish. The full recipe can be found in the recipe card below!
- Chicken: I use chicken breast diced into even, bite-sized pieces to ensure quick and even cooking.
- Uncooked Pasta: no need to boil your pasta for this recipe! We prefer rotini pasta, but any similar shape (like fusilli or penne pasta) will do.
- Grape or Cherry Tomatoes: fresh, juicy, flavorful tomatoes add color and sweetness to this pasta bake.
- Mozzarella Cheese: fresh mozzarella is unbeatable in this chicken pesto bake! I use mozzarella pearls for convenience.
- Chicken Broth: the base of the sauce that will cook the pasta in the oven.
- Pesto Sauce: use your favorite store-bought pesto sauce for ease, or make a fresh homemade pesto sauce.
- Parmesan Cheese: nutty and salty, Parmesan cheese is the finishing touch this pasta bake needs.
What other vegetables can I add to chicken pesto pasta bake?
If you want more fresh vegetables, this is a great recipe to add them to! Add diced bell peppers, yellow squash, onions, green beans, fresh spinach, or even chopped asparagus to this dish for more nutrients. Sun-dried tomatoes or roasted red peppers also pair perfectly with the tangy, herby pesto sauce.
Is it safe to add raw chicken to a pasta bake?
Yes, using raw chicken in this dish is perfectly safe, as the small pieces cook through in the oven. If you’re worried about the chicken cooking thoroughly, you can always sauté the diced chicken beforehand, though it does add some prep time to the recipe. Simply dice the chicken, season it to your liking, and sauté on the stovetop with olive oil. You don’t have to cook the chicken all the way through – just a few minutes until it’s slightly golden brown on the outside. Mix the partially cooked chicken with the rest of the ingredients, and you’re good to go!
How to Make Dump-and-Bake Chicken Pesto Pasta
This chicken pesto pasta recipe is an easy dinner for the entire family. With all the ingredients in one baking dish, you’ll save time, energy, and dishes with this one-pot recipe!
- Combine the uncooked pasta, raw chicken, fresh tomatoes, and mozzarella cheese in a casserole dish.
- Stir together the chicken broth, pesto, garlic, and salt in a small bowl or measuring cup.
- Pour the sauce over the chicken and pasta mixture, then stir to combine everything.
- Cover and bake the chicken pesto pasta at 425 degrees F for 35 minutes.
- Top with Parmesan cheese and return the pasta bake to the oven for 5-10 minutes, uncovered.
The Best Cheese for Chicken Pesto Pasta Bake
Since this is a dump-and-bake dinner, I keep the prep time minimal by using fresh mozzarella “pearls” so I don’t have to dice the cheese. I found my pearls at Walmart, but you can certainly use regular fresh mozzarella if that’s what’s available. The important part is to make sure the mozzarella is in very small pieces so that it melts smoothly into the pasta dish as it bakes.
In a pinch, you can also use shredded cheese – shredded mozzarella or an Italian blend are both great options if you don’t have or can’t find fresh mozzarella.
Cooking Raw Pasta in a Pasta Bake
The liquid component is arguably the most important part of this dish! Remember, you’re cooking your pasta right in the dish, so you need plenty of liquid for that pasta to absorb.
My boys adore this Classico Basil Pesto (located near the other pasta sauces in your local grocery store), but you can use homemade fresh pesto or any other brand of pesto that you like. Costco sells a really great pesto sauce in the refrigerated section, but this jarred stuff is definitely my kiddos’ favorite.
Should you bake chicken pesto pasta covered or uncovered?
For the first 30-35 minutes of cooking, the casserole dish should be baked covered with aluminum foil. Covering the pasta bake steams the pasta while it bakes, ensuring perfectly cooked, al dente pasta.
The chicken pesto pasta bake is in the oven for about 45 minutes total. The end result is flavorful pesto pasta that has absorbed most of the broth. The noodles are studded with tender chicken, pockets of melted mozzarella cheese, and plenty of fresh veggies—all in one convenient dish!
What to Serve with Chicken Pesto Pasta Bake
Like most hearty pasta bakes, this chicken pesto pasta pairs best with side dishes like bread or rolls, veggies, or a simple salad. Here are some tried and true side dish options to pair with this tasty baked chicken pesto pasta:
- Crusty Baguette, No-Knead Dutch Oven Bread, or No-Knead Skillet Focaccia
- Garlic Bread or Breadsticks
- Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, Caesar Salad, or House Salad with Candied Pecans
- Roasted Asparagus, Bacon Wrapped Asparagus, or Sauteed Asparagus
- Oven-Roasted Brussels Sprouts with Bacon or Roasted Root Vegetables
Make Ahead & Storage Tips
You can easily prep this chicken pesto pasta bake ahead of time if needed. Simply prep the ingredients separately and combine them in one baking dish when it’s dinner time. To store leftovers, keep them covered in an airtight container in the fridge for 3-5 days. Heat in the oven for 10-15 minutes or in the microwave with a few tablespoons of pesto for added moisture. It’s also just as delicious served cold!
Chicken Pesto Pasta Bake Recipe Variations & Cook’s Tips
- To cut down on oven time, boil the pasta until just before al dente and use pre-cooked shredded rotisserie chicken. Reduce the baking time to 15-20 minutes or until the cheese is melted.
- Add more flavor with extra seasonings. Season the chicken with onion powder, garlic powder, and black pepper. Add some heat with red pepper flakes, or use your favorite Italian seasoning blend.
- Make sure the pasta is mostly submerged in the pesto broth mixture before baking to ensure all of your pasta is fully cooked and tender.
- You can swap out regular pasta for gluten-free pasta, whole wheat pasta, or another type of pasta for your specific diet.
- Make a creamy pesto chicken pasta by mixing alfredo sauce with your favorite pesto, or use a creamy pesto sauce!
- The fresh basil garnish is optional but highly recommended for that fresh, herby flavor!
- You can make this dish vegetarian by simply leaving out the chicken and swapping in vegetable broth – it’s just as delicious!
- Some store-bought pesto sauces have a higher oil content than homemade basil pesto. If your pesto is more oily, reduce the amount slightly to avoid excess oil in the dish.
- Cooking for two? Simply half the ingredients and bake the chicken pesto pasta in a smaller dish.
More Easy Pesto Recipes
Oven-Roasted Pesto Broccoli and Cauliflower
15 minutes mins
Tomato Pesto Pasta with Grilled Chicken
30 minutes mins
Pesto Zucchini Lasagna Roll Ups
35 minutes mins
Creamy Chicken Pesto Pasta with Broccoli
30 minutes mins
Dump-and-Bake Chicken Pesto Pasta
Ingredients
- 1 lb. raw boneless skinless chicken breasts diced into bite-size pieces
- 1 ½ cups uncooked rotini pasta
- 1 cup cherry or grape tomatoes halved
- ½ cup fresh mozzarella diced or pearls
- 1 ½ cups low-sodium chicken broth
- ¼ cup pesto sauce
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- 2 tablespoons grated Parmesan cheese
- ¼ cup fresh basil leaves chopped or torn, for garnish
Instructions
- Preheat oven to 425 degrees F. Spray an 8-inch square baking dish with cooking spray.
- In the prepared dish (or in a separate bowl), stir together uncooked chicken, uncooked pasta, tomatoes, and diced mozzarella.1 lb. raw boneless skinless chicken breasts, 1 ½ cups uncooked rotini pasta, 1 cup cherry or grape tomatoes, ½ cup fresh mozzarella
- In a separate bowl, whisk together chicken broth, pesto sauce, minced garlic, and salt.1 ½ cups low-sodium chicken broth, ¼ cup pesto sauce, 1 teaspoon minced garlic, ¼ teaspoon salt
- Pour the broth mixture over the pasta mixture in the dish. Gently toss to combine.
- Cover the dish tightly with foil and bake for 35 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle Parmesan over the top. Bake uncovered for 5-10 more minutes (or until pasta is tender and sauce thickens a bit).2 tablespoons grated Parmesan cheese
- Garnish with fresh basil just before serving.¼ cup fresh basil leaves
Video
Notes
- To cut down on oven time, boil the pasta until just before al dente and use pre-cooked shredded rotisserie chicken. Reduce the baking time to 15-20 minutes or until the cheese is melted.
- Add more flavor with extra seasonings. Season the chicken with onion powder, garlic powder, and black pepper. Add some heat with red pepper flakes, or use your favorite Italian seasoning blend.
- Make sure the pasta is mostly submerged in the pesto broth mixture before baking to ensure all of your pasta is fully cooked and tender.
- You can swap out regular pasta for gluten-free pasta, whole wheat pasta, or another type of pasta for your specific diet.
- Make a creamy pesto chicken pasta by mixing alfredo sauce with your favorite pesto, or use a creamy pesto sauce!
- The fresh basil garnish is optional but highly recommended for that fresh, herby flavor!
- You can make this dish vegetarian by simply leaving out the chicken and swapping in vegetable broth – it’s just as delicious!
- Some store-bought pesto sauces have a higher oil content than homemade basil pesto. If your pesto is more oily, reduce the amount slightly to avoid excess oil in the dish.
- Cooking for two? Simply half the ingredients and bake the chicken pesto pasta in a smaller dish.
I made this tonight and it was so good! So much flavor and super easy especially when you have a clingy 1 year old!????
Wonderful! Thanks for letting me know, Brittany! 🙂
Will this freeze well? And if so, how long would you recommend reheating it for?
Hi, Liz! I would freeze it after baking. The quality of the pasta will not be quite as good as when it’s fresh out of the oven, but it should still be fine. I would reheat it covered in a 350-degree F oven until warmed through (about 20-30 minutes).
This is one of our favorite meals! If I switch to whole grain pasta would I need to increase the bake time to make sure the pasta is cooked enough?
Hi, Jeannie! It will really just depend on the pasta that you use (brand and shape), but in general whole grain pasta doesn’t have a drastically different cooking time than the regular pasta. If we’re comparing Barilla regular rotini to Barilla whole grain rotini, for example, the regular rotini has a suggested cooking time of 7 minutes, while the whole grain version has a suggested cooking time of 9 minutes. So for this recipe, you may need to add a few extra minutes to the baking time, but it probably won’t be too significant. Hope that helps! 🙂
Great flavor, just a bit too much liquid left. Next time I’ll probably reduce bone broth by half. I doubled it and baked in extra deep glass 9*13 for 1 hour at 450 because all I have is a small convection oven for now, so I typically add time and temp.