Can I use rotisserie chicken instead of cooking raw chicken?

Yes absolutely and it is an excellent time-saving shortcut. Shred or dice approximately 2 cups of rotisserie chicken meat and skip the searing step entirely. Begin by making the sauce directly in the skillet, toss the rotisserie chicken through the finished sauce with the pasta and spinach, and proceed with the assembly and baking steps as written. The sauce will be slightly less complex without the caramelized chicken drippings but will still be deeply flavorful.

Can I make this pasta bake ahead of time?

Yes. Assemble the entire bake through the step of adding the mozzarella and Parmesan topping, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Remove from the refrigerator 20 minutes before baking to take off the chill and then bake as directed adding 5 extra minutes to the baking time to account for the cold start.

What pasta shapes work best for this bake?

Short sturdy pasta shapes with ridges or tubes are ideal because they trap the creamy pesto sauce inside their grooves and tubes and hold the sauce most effectively during both tossing and baking. Penne rigate, rigatoni, ziti, and fusilli are all excellent choices. Avoid long pasta shapes like spaghetti or linguine which do not hold thick cream sauces as efficiently and can clump together during baking.

Creamy Pesto Chicken Pasta Bake Easy Cheesy 50 Minute Dinner

Name: Creamy Pesto Chicken Pasta Bake The Most Comforting Cheesy Dinner You Will Ever Make
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 10.5 oz Penne or Rigatoni Pasta 2 medium Boneless Skinless Chicken Breasts diced 1 tbsp Olive Oil Salt and Freshly Ground Black Pepper to taste 1 tbsp Unsalted Butter 2 cloves Garlic minced 3/4 cup plus 2 tbsp Heavy Cream 1/2 cup Whole Milk 1/2 cup Basil Pesto store-bought or homemade 3/4 cup Parmesan Cheese grated; 3.5 oz Baby Spinach optional 1 cup Shredded Mozzarella Cheese 1/4 cup Parmesan Cheese grated for topping

Description

The most comforting Creamy Pesto Chicken Pasta Bake made with golden seared chicken and penne in a silky garlic pesto cream and Parmesan sauce baked under a bubbling golden mozzarella crown. A deeply satisfying Italian-American one-dish dinner ready in 50 minutes.

Ingredients

Scale

10.5 oz Penne or Rigatoni Pasta

2 medium Boneless Skinless Chicken Breasts diced

1 tbsp Olive Oil

Salt and Freshly Ground Black Pepper to taste

1 tbsp Unsalted Butter

2 cloves Garlic minced

3/4 cup plus 2 tbsp Heavy Cream

1/2 cup Whole Milk

1/2 cup Basil Pesto store-bought or homemade

3/4 cup Parmesan Cheese grated

3.5 oz Baby Spinach optional

1 cup Shredded Mozzarella Cheese

1/4 cup Parmesan Cheese grated for topping

Instructions

1. Preheat oven to 400°F. Lightly grease a 9×13 inch baking dish.

2. Bring large pot of salted water to a boil. Cook pasta 2 minutes less than package directions. Drain and set aside.

3. Heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper.

4. Sauté chicken in a single layer 5 to 6 minutes until cooked through and lightly golden. Remove to a plate.

5. Reduce heat to medium. Melt butter in same skillet. Add garlic and stir 30 seconds until fragrant.

6. Add heavy cream and milk. Scrape up any browned bits. Simmer 2 to 3 minutes until slightly thickened.

7. Stir in pesto and grated Parmesan until smooth. Taste and adjust seasoning.

8. Add drained pasta, chicken, and spinach if using. Toss until everything is coated and spinach wilts.

9. Transfer to prepared baking dish and spread evenly.

10. Scatter mozzarella and extra Parmesan evenly over the top.

11. Bake uncovered 20 to 25 minutes until cheese is golden and bubbling.

12. Rest 5 minutes before serving.

Notes

Always cook pasta 2 minutes less than package directions before baking.

Taste pesto before adding and adjust salt accordingly as brands vary in saltiness.

Use whole-milk mozzarella for the best golden bubbly topping.

Do not wipe the skillet after searing chicken. The drippings add flavor to the sauce.

Store refrigerated covered up to 4 days. Freeze assembled unbaked for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course, Dinner, Casserole
Method: Baking, Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 4g
Sodium: 720mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 42g
Cholesterol: 135mg

Keywords: creamy pesto chicken pasta bake, pesto chicken pasta bake, baked pesto pasta, cheesy chicken pesto casserole