why make this recipe
Pesto Chicken Pasta Bake is a perfect dish for busy weeknights or family gatherings. It’s easy to make, delicious, and comforting. The combination of tender chicken, flavorful pesto, and melted cheese makes this bake a hit for both kids and adults. Plus, it’s a great way to use leftover chicken and pasta, saving you time and reducing food waste.
how to make Pesto Chicken Pasta Bake
Ingredients :
- 2 cups cooked rigatoni pasta
- 2 cups cooked chicken, shredded
- 1 cup pesto sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
Directions :
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rigatoni, shredded chicken, pesto sauce, and half of the mozzarella cheese.
- Season with salt, pepper, and garlic powder, then mix well.
- Transfer the mixture into a greased baking dish.
- Top with the remaining mozzarella cheese and grated Parmesan cheese.
- Drizzle with olive oil.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Serve hot and enjoy your comforting dish!
how to serve Pesto Chicken Pasta Bake
Serve Pesto Chicken Pasta Bake hot from the oven. It pairs well with a side salad or steamed vegetables. You can also add some garlic bread for a complete meal. Don’t forget to sprinkle some extra Parmesan cheese on top for added flavor!
how to store Pesto Chicken Pasta Bake
If you have leftovers, let the dish cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Just make sure to wrap it well to avoid freezer burn.
tips to make Pesto Chicken Pasta Bake
- Use any type of cooked pasta you have on hand, such as penne or fusilli.
- Feel free to add vegetables like spinach, broccoli, or cherry tomatoes for extra nutrition.
- If you like it spicy, add some red pepper flakes to the mixture.
- Use homemade pesto for a fresher flavor, or store-bought if you are short on time.
variation (if any)
You can easily switch out the pesto for alfredo sauce or marinara sauce for a different taste. For a vegetarian version, simply omit the chicken and add more vegetables instead.
FAQs
Can I use uncooked pasta?
No, it’s best to use cooked pasta in this recipe. It will ensure the pasta cooks evenly during baking.
Can I use a different type of cheese?
Absolutely! You can mix different cheeses like cheddar or gouda for a unique flavor.
Is this recipe freezer-friendly?
Yes, you can freeze it before or after baking. Just make sure to store it in an airtight container, and it will last up to 2-3 months in the freezer.
Pesto Chicken Pasta Bake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rigatoni, shredded chicken, pesto sauce, and half of the mozzarella cheese.
- Season with salt, pepper, and garlic powder, then mix well.
- Transfer the mixture into a greased baking dish.
- Top with the remaining mozzarella cheese and grated Parmesan cheese.
- Drizzle with olive oil.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Serve hot and enjoy your comforting dish!