Cheesy Pesto Chicken Pasta Bake

Creamy, cheesy, and oh-so comforting, this Pesto Chicken Pasta Bake combines tender rotisserie chicken, shredded white cheddar, and garlicky basil pesto. Baked until bubbly and golden, it’s finished with spoonfuls of ricotta for a cool, creamy contrast.

Why You’ll Love this Pesto Chicken Pasta Bake:

• Ready in under an hour. Using rotisserie chicken and pantry staples keeps prep and cook time short.
• Ultra-flavorful and cheesy. The combination of basil pesto and sharp white cheddar gives this dish depth and richness.
• Flexible and customizable. Easy to make gluten-free, nut-free, or vegetarian with a few simple swaps.

Key Ingredients

• Short-cut pasta: Rotini, cavatappi, or another short shape that holds sauce well.
• Rotisserie chicken: Shredded for convenience and flavor; use white meat or a mix.
• White cheddar: Sharp and tangy—freshly shred it from the block for the best melt.
• Basil pesto: Adds bright herbal and garlicky notes; use store-bought or homemade.
• Butter, flour, and cream: A simple roux plus cream creates a silky cheese sauce.

Dietary Swaps

• Gluten-free: Substitute your favorite gluten-free short-cut pasta and use a 1:1 gluten-free flour for the roux.
• Nut-free: Many store-bought pestos include pine nuts; use a nut-free pesto recipe or make your own without nuts.
• Vegetarian: Omit the chicken and add extra vegetables such as roasted mushrooms or more spinach.

Recipe Variations

• Veggie-packed: Stir in additional vegetables like chopped broccoli, roasted peppers, or shredded carrots.
• Add heat: A pinch of red pepper flakes or a small spoonful of chili paste stirred into the sauce will liven things up.
• Crunchy topping: Mix breadcrumbs with melted butter and sprinkle over the top before baking for extra texture.

How to Make Pesto Chicken Pasta Bake

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the short-cut pasta according to package directions. Reserve about 1/4 cup of the pasta water, then drain and set aside.
2. Make the sauce: In a large pot, melt the butter over medium-low heat and whisk in the flour to form a smooth roux. Cook briefly—just long enough to remove the raw flour taste, without browning. Gradually whisk in the cream, adding it in stages and cooking until the sauce thickens, about 5–7 minutes.
3. Finish the sauce: Remove from heat and stir in the pesto, 1 cup of shredded white cheddar, a pinch of nutmeg, salt, and pepper until fully combined and smooth.
4. Combine: Add the shredded rotisserie chicken, roughly chopped spinach, and the cooked pasta to the sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it and coat the pasta evenly. Taste and adjust seasoning.
5. Bake: Preheat the oven to 375°F (190°C). Transfer the pasta mixture to a greased 9×9-inch baking dish (or similar), sprinkle the remaining shredded cheddar over the top, and bake for 20–25 minutes until bubbling and golden.
6. Finish and serve: Dollop ricotta over the baked pasta and crack fresh pepper on top. Serve immediately while hot.

Tips & Notes

• Don’t brown the roux: Cook the butter and flour only until the raw flour taste is gone. Browning changes the flavor and color of the sauce.
• Grate cheese fresh: Shredding cheese from a block gives a creamier melt than pre-shredded varieties, which often contain anti-caking agents.
• Adjust the sauce consistency: Reserved pasta water is a helpful way to thin the sauce without diluting flavor.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a preheated 350°F oven covered with foil for 15–20 minutes, or microwave in 30-second intervals until heated through.
• Freeze: Bake as directed but omit the ricotta topping. Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw before reheating, adding extra bake time if needed.

FAQs

More Pesto-Forward Dishes You Will Love

• Tortellini pesto pasta salad
• Vegetable soup with pesto and couscous
• Asparagus and white bean salad with pesto and Parmesan
• One-pot pesto kielbasa soup with kale and rice
• Chicken and rice soup with pesto and corn

Recipe

Pesto Chicken Pasta Bake

Creamy, cheesy, and comforting—this bake is perfect for weeknights or feeding a small crowd. It makes use of rotisserie chicken for speed and convenience.

Prep & Cook Time

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Servings: 4
• Calories (approx.): 620 kcal per serving

Ingredients

• ½ lb short-cut pasta (macaroni, cellentani, or rotini)
• 2 cups rotisserie chicken, shredded
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour (or a gluten-free 1:1 substitute)
• 1½ cups cream (whole milk or half & half can be used)
• 1½ cups shredded white cheddar, divided
• ¼ cup pesto
• ⅛ teaspoon ground nutmeg
• 2 cups fresh spinach, roughly chopped
• Ricotta cheese, for topping
• Salt and pepper, to taste
• Optional: reserved pasta water for thinning

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve ¼ cup of the pasta water, then drain and set the pasta aside.
2. In a large pot, melt the butter over medium-low heat. Whisk in the flour until smooth, taking care not to brown it. Slowly add the cream, about ½ cup at a time, whisking until the sauce thickens, about 5–7 minutes.
3. Remove from heat and stir in the nutmeg, 1 cup of the shredded cheddar, the pesto, and salt and pepper until smooth.
4. Stir in the shredded chicken, chopped spinach, and cooked pasta. Add a splash of reserved pasta water if needed to loosen the sauce. Taste and adjust seasoning.
5. Preheat the oven to 375°F (190°C). Transfer the mixture to a greased 9×9 baking dish and top with the remaining cheese.
6. Bake for 20–25 minutes, until bubbly and golden on top.
7. Finish with dollops of ricotta and freshly cracked pepper. Serve hot.

Notes

• Store leftovers in a tightly covered container in the refrigerator for up to 4 days.
• Cook the roux only briefly to avoid changing the sauce flavor.
• Freshly grate cheese from the block for the best melting and texture.
• For a gluten-free version, use gluten-free pasta and a 1:1 gluten-free flour for the roux.
• Nutrition information is an estimate only and will vary by ingredients and portion size.

Nutrition (per serving, approximate)

• Calories: 620 kcal
• Carbohydrates: 33 g
• Protein: 35 g
• Fat: 39 g
• Saturated Fat: 21 g
• Fiber: 2 g
• Sugar: 4 g

Tried this Pesto Chicken Pasta Bake? I’d love to hear how it turned out—please leave a star rating and a review in the recipe card. Your feedback helps others discover this flavorful, cheesy baked pasta. Enjoy, and happy cooking! Follow on social platforms or subscribe to the newsletter for more recipes and behind-the-scenes content.