Best 2 Chicken Pesto Pasta Bake Recipes

Indulge in a culinary masterpiece that combines the vibrant flavors of pesto, tender chicken, and al dente pasta, baked to perfection. This Chicken Pesto Pasta Bake is a symphony of textures and tastes, featuring juicy chicken enveloped in a creamy pesto sauce, nestled amidst a bed of perfectly cooked pasta. A symphony of herbs, garlic, and Parmesan cheese harmonizes to create a tantalizing aroma that will awaken your senses. Discover the culinary secrets behind this delectable dish, as we delve into the intricacies of its preparation. With step-by-step instructions and a dash of culinary inspiration, you'll be able to recreate this restaurant-worthy meal in the comfort of your own kitchen. Uncover the art of crafting the perfect pesto sauce, marinating chicken to succulent perfection, and baking an irresistible pasta dish that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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 whenever possible. Fresh pesto, basil, tomatoes, and chicken will give your pasta bake the best flavor.
Don't overcook the chicken. Chicken breasts should be cooked to an internal temperature of 165 degrees Fahrenheit. Overcooking will make the chicken dry and tough.
Use a good quality pesto. A good pesto will be made with fresh basil, olive oil, pine nuts, Parmesan cheese, and garlic. Avoid pestos that are made with dried basil or other fillers.
Add some vegetables to your pasta bake. Vegetables like broccoli, zucchini, and bell peppers are all great additions to chicken pesto pasta bake. They add color, flavor, and nutrients to the dish.
Serve with a side salad or bread. Chicken pesto pasta bake is a hearty dish, so it's nice to serve it with a light side salad or some crusty bread.

Conclusion:

Chicken pesto pasta bake is a delicious and easy-to-make dish that's perfect for busy weeknights. It's also a great way to use up leftover chicken or pesto. With its creamy pesto sauce, tender chicken, and al dente pasta, chicken pesto pasta bake is sure to be a hit with the whole family.