Best 2 Pesto Pasta Chicken Bake Recipes

Indulge in a delightful culinary journey with our enticing Pesto Pasta Chicken Bake, a harmonious blend of vibrant flavors and textures that will tantalize your taste buds. This one-pan dish seamlessly weaves together succulent chicken, tender pasta, a burst of pesto sauce, and a symphony of vegetables, creating a symphony of flavors that will leave you craving for more.

Embark on a culinary adventure with our curated collection of recipes, each offering a unique twist on this classic dish. From the classic Pesto Pasta Chicken Bake, bursting with the freshness of basil pesto, to the sun-kissed Mediterranean Pesto Pasta Chicken Bake, infused with the vibrant flavors of sun-dried tomatoes and Kalamata olives, these recipes cater to every palate.

For those seeking a touch of heat, the Spicy Pesto Pasta Chicken Bake delivers with a fiery kick, while the creamy Pesto Pasta Chicken Bake blankets the dish in a velvety sauce, creating a luscious and indulgent experience. And for those with dietary preferences, the Gluten-Free Pesto Pasta Chicken Bake and the Vegetarian Pesto Pasta Bake provide equally satisfying alternatives.

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 for the best flavor.
If you don't have pesto, you can make your own by blending together basil, olive oil, pine nuts, garlic, and Parmesan cheese.
You can also use other types of pasta in this recipe, such as penne or macaroni.
If you don't have chicken breasts, you can use boneless, skinless chicken thighs.
Be sure to season the chicken well with salt and pepper before baking.
If you want a cheesier dish, you can add more Parmesan cheese to the top before baking.
Serve the pasta bake immediately with a side of salad or bread.

Conclusion:

This pesto pasta chicken bake is a quick and easy weeknight meal that is sure to please the whole family. It is packed with flavor and is a great way to use up leftover chicken. With its creamy pesto sauce, tender chicken, and al dente pasta, this dish is a comforting and satisfying meal that is perfect for any occasion.*/