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–+ servings

Pesto Chicken Pasta Bake

A comforting dish made with tender chicken, flavorful pesto, and melted cheese, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rigatoni pasta Any cooked pasta can be used.
  • 2 cups cooked chicken, shredded Use leftover chicken for convenience.
  • 1 cup pesto sauce Homemade or store-bought.
  • 1 cup mozzarella cheese, shredded Reserve half for topping.
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil For drizzling on top.
  • 1/2 teaspoon garlic powder Adds flavor.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked rigatoni, shredded chicken, pesto sauce, and half of the mozzarella cheese.
  3. Season with salt, pepper, and garlic powder, then mix well.
  4. Transfer the mixture into a greased baking dish.
Baking
  1. Top with the remaining mozzarella cheese and grated Parmesan cheese.
  2. Drizzle with olive oil.
  3. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
  4. Serve hot and enjoy your comforting dish!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 43gProtein: 32gFat: 18gSaturated Fat: 8gSodium: 600mgFiber: 2gSugar: 2g

Notes

Pairs well with a side salad, steamed vegetables, or garlic bread. Sprinkle extra Parmesan cheese on top for flavor. Store leftovers in the refrigerator for 3-4 days or freeze for 2-3 months.

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