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Creamy Pesto Chicken Bake

A comforting and hearty pasta bake featuring rigatoni, tender seared chicken chunks, and wilted spinach, all tossed in a luxurious creamy basil pesto sauce and baked under a golden layer of mozzarella cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Chicken
  • 16 oz rigatoni pasta or similar tubular pasta
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 tbsp olive oil divided
  • 1 tsp salt plus more for pasta water
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
Creamy Pesto Sauce
  • 3 cloves garlic minced
  • 1.5 cups heavy cream
  • 0.75 cup basil pesto
  • 0.5 cup chicken broth
  • 3 cups fresh baby spinach roughly chopped
  • 0.5 cup Parmesan cheese freshly grated
Topping
  • 2 cups mozzarella cheese shredded
  • 0.25 cup Parmesan cheese freshly grated
  • 1 pinch red pepper flakes optional
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large Pot
  • Large deep skillet or Dutch oven
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Boil pasta in salted water for 2 minutes less than package instructions. Drain and set aside.
  3. Toss cubed chicken with 1 tbsp olive oil, salt, pepper, Italian seasoning, and garlic powder.
  4. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Sear chicken until golden brown and cooked through (6-8 minutes). Remove chicken and set aside.
  5. Reduce heat to medium-low. Add minced garlic to the skillet and sauté for 1 minute.
  6. Pour in chicken broth to deglaze the pan. Whisk in heavy cream and pesto. Bring to a gentle simmer.
  7. Stir in chopped spinach until wilted. Remove from heat and stir in 1/2 cup Parmesan cheese.
  8. Add the undercooked pasta and seared chicken to the skillet. Toss until everything is evenly coated in the sauce.
  9. Pour mixture into the prepared baking dish. Top evenly with shredded mozzarella and remaining 1/4 cup Parmesan cheese.
  10. Bake uncovered for 20-25 minutes until bubbly and golden. Let rest for 5-10 minutes, garnish with parsley, and serve.

Notes

Do not rinse the pasta after draining; the remaining starches help the creamy pesto sauce stick to the rigatoni.