This Pesto Chicken Penne Bake is a vibrant, one-dish comfort meal that’s deceptively simple to make. Tender chicken, al dente penne, and a creamy herbaceous pesto sauce come together under a golden mozzarella crust. It’s perfect for a busy weeknight or casual dinner.
Love Pesto Chicken Penne Bake? So do we! If you're into Dinner Ideas or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Pesto Chicken Penne Bake
- All-in-one meal: Protein, pasta, and sauce bake together for easy cleanup.
- Vibrant flavor: Pesto shines as the star with fresh, garlicky, savory notes.
- Versatile & forgiving: Swap pasta or add veggies like spinach or sun-dried tomatoes.
- Comforting texture: Tender pasta, juicy chicken, and a browned cheesy crust.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp each of salt and black pepper
- 300 g penne pasta (or a similar short pasta)
- 200 g jarred basil pesto (or about 1 cup of homemade)
- 120 ml heavy cream (or double cream)
- 50 g grated Parmesan cheese, plus more for serving
- 200 g shredded mozzarella cheese, divided
Tools: A large pot for boiling pasta, a large oven-safe skillet or a 9×13 inch baking dish, and a medium mixing bowl.
Notes: Use a vibrant, high-quality pesto for the best flavor. Heavy cream creates a luxuriously creamy sauce.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 38 g |
| Fat: | 32 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pasta choice is key. Penne is ideal because its ridges and hollow center trap the sauce beautifully. If you substitute, stick with a short, sturdy pasta like rigatoni or ziti to stand up to the baking.
- Don’t overcook your pasta. You want to boil it until it’s just al dente—it will continue to cook in the oven. Mushy pasta is the enemy of a good bake!
- Get your chicken pieces even. Cutting the chicken into uniform, one-inch cubes ensures they all cook at the same rate, so you don’t end up with some dry pieces and some undercooked ones.
- Taste your pesto first. Pesto can vary wildly in saltiness and garlic intensity. Give it a quick taste so you can adjust the seasoning of the overall dish accordingly.
How to Make Pesto Chicken Penne Bake
Step 1: Preheat your oven to 200°C (400°F). This is an important first step because you want the oven to be fully hot and ready when your bake goes in, ensuring that cheese melts and browns perfectly. While it’s heating, bring a large pot of well-salted water to a boil for your pasta. The water should taste like the sea—this is your only chance to season the pasta from the inside out.
Step 2: Pat the chicken cubes dry with a paper towel—this helps them sear rather than steam. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken, Italian seasoning, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden color on the outside. You’ll notice a lovely savory aroma filling your kitchen. Remove the chicken from the skillet and set it aside on a plate.
Step 3: By now, your pasta water should be boiling. Add the penne and cook according to the package directions, but aim for al dente. You want the pasta to still have a slight bite to it. Once cooked, drain it well but do not rinse it—you want that starchy surface to help the sauce cling to every piece.
Step 4: In the same skillet you used for the chicken (or in a large mixing bowl if using a separate baking dish), combine the drained pasta, cooked chicken, pesto, heavy cream, and the 50 grams of grated Parmesan. Stir everything together until the pasta and chicken are evenly coated in that gloriously green, creamy sauce. The mixture should look cohesive and glossy.
Step 5: Smooth the mixture into an even layer in your oven-safe skillet or transfer it to your prepared baking dish. Now, for the best part—top it evenly with the shredded mozzarella cheese. Be generous! This is what creates that beautiful, bubbly, golden-brown crust we’re all after.
Step 6: Place the skillet or dish into the preheated oven and bake for 15-20 minutes, or until the cheese is completely melted and has developed those irresistible golden-brown spots. You might see the sauce bubbling up around the edges—that’s exactly what you want to see.
Step 7: Carefully remove the bake from the oven—remember, the handle of the skillet will be extremely hot! Let it rest for about 5 minutes before serving. This brief rest allows the sauce to thicken up slightly, making it easier to scoop out neat portions.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze before baking for best texture; thaw overnight before baking.
- Reviving: Reheat in oven at 180°C (350°F) with a splash of water or pesto.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil provides a crisp, refreshing contrast to the rich, cheesy bake.
- Garlic breadsticks or focaccia — For those who want to indulge a little further, something warm and bready is perfect for scooping up every last bit of that creamy pesto sauce left on the plate.
- Roasted asparagus or broccoli — The charred, earthy flavors of roasted vegetables pair wonderfully with the herbal notes of the pesto and add a lovely textural variation to the meal.
Drinks
- A crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the cream and cheese beautifully, cleansing the palate between bites.
- A light Italian lager — The effervescence and mild bitterness of a cold lager are a classic, no-fail pairing for any hearty pasta dish, making everything feel a bit more festive.
- Sparkling water with lemon — A non-alcoholic option that still provides that refreshing, palate-cleansing fizz which is so welcome with a rich, savory bake.
Something Sweet
- Lemon sorbet — After a rich and savory meal, a few scoops of intensely tart and refreshing lemon sorbet feel like the perfect, light finish that doesn’t weigh you down.
- Dark chocolate affogato — A scoop of vanilla bean ice cream with a shot of hot espresso poured over it, perhaps with some shaved dark chocolate, offers a sophisticated and deeply satisfying end to the evening.
- Almond biscotti — These crunchy, twice-baked cookies are fantastic for dipping into a cup of coffee or tea, providing a simple, not-too-sweet final note.
Top Mistakes to Avoid
- Overcooking the pasta initially. This is the most common error. Remember, the pasta will spend another 15-20 minutes in a hot oven, where it will continue to absorb liquid and cook further. Starting with mushy pasta guarantees a soft, disappointing final texture.
- Using a bland or low-quality pesto. The pesto is the primary flavor driver here. A cheap, oily pesto with little basil flavor will result in a bland bake. It’s worth splurging a little on a good brand or taking the time to make your own.
- Skipping the rest time after baking. I know it’s tempting to dive right in, but if you cut into it immediately, the saucy interior will be too runny and it won’t hold its shape on the plate. A brief 5-minute wait makes all the difference.
- Not using an oven-safe skillet. If you don’t have one, that’s fine—just mix everything in a bowl and transfer to a baking dish. But transferring a saucy, cheesy mixture from a stovetop pan to a dish is a messy and unnecessary step you can easily avoid.
Expert Tips
- Tip: For an extra flavor boost, mix a tablespoon of the pesto with the chicken as it cooks. This infuses the chicken itself with the herbaceous garlic and basil notes from the very beginning, creating layers of flavor.
- Tip: If you want to add vegetables, wilt a few handfuls of fresh spinach into the hot pasta after you drain it. The residual heat will cook it perfectly, and it adds color and nutrients without making the dish watery.
- Tip: For a super-crispy, restaurant-quality cheese top, switch your oven to the grill/broil setting for the last 2-3 minutes of cooking. Watch it like a hawk though—it can go from perfectly golden to burnt in seconds!
- Tip: Make it ahead by assembling the entire bake (without baking it), covering it tightly, and refrigerating for up to 24 hours. When you’re ready, just pop it in the oven, adding an extra 5-10 minutes to the baking time since it’s going in cold.
FAQs
Can I make this Pesto Chicken Penne Bake ahead of time?
Absolutely, and it’s a fantastic timesaver! You can assemble the entire dish—cooked pasta, chicken, and sauce—in your baking dish, cover it tightly with foil, and refrigerate it for up to a day. When you’re ready to eat, you might need to add a few extra minutes to the baking time since it will be going into the oven cold. You can also top it with the cheese just before baking to ensure it doesn’t get soggy.
What can I use instead of heavy cream?
If you’re looking for a lighter option, full-fat coconut milk can work surprisingly well and adds a subtle sweetness. For a dairy-free version, a plain, unsweetened cashew or almond cream would be your best bet. Just avoid anything with a strong flavor that might clash with the pesto, like oat milk, which can sometimes be too sweet for a savory dish.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in the oven at 180°C (350°F) until warmed through, which helps maintain the texture of the pasta and cheese. You can use the microwave for speed, but it might make the pasta a bit softer. A splash of water or extra pesto before reheating can help revive the sauciness.
Can I freeze this bake?
You can, but with a caveat. The texture of the creamy sauce and the pasta can change upon thawing, sometimes becoming a bit grainy or the pasta becoming overly soft. If you do freeze it, do so before baking for the best results. Thaw in the refrigerator overnight before baking as directed, adding a little extra time if needed.
My bake came out a bit dry. What happened?
This usually means the pasta was either overcooked initially, absorbing too much of the sauce, or the bake was left in the oven for a touch too long. The pesto and cream mixture should be quite loose before baking, as the pasta will continue to absorb it. Next time, you could try adding a couple of tablespoons of the starchy pasta water to the sauce mixture before baking to provide a little extra liquid reserve.
Pesto Chicken Penne Bake
Make this easy Pesto Chicken Penne Bake for a creamy, cheesy one-pan meal. Ready in 40 minutes! Get the simple recipe for your next family dinner.
Ingredients
For the Ingredients
-
450 g boneless, skinless chicken breasts (cut into 1-inch cubes)
-
1 tbsp olive oil
-
1 tsp Italian seasoning
-
½ tsp salt
-
½ tsp black pepper
-
300 g penne pasta (or a similar short pasta)
-
200 g jarred basil pesto (or about 1 cup of homemade)
-
120 ml heavy cream (or double cream)
-
50 g grated Parmesan cheese (plus more for serving)
-
200 g shredded mozzarella cheese (divided)
Instructions
-
Preheat your oven to 200°C (400°F). This is an important first step because you want the oven to be fully hot and ready when your bake goes in, ensuring that cheese melts and browns perfectly. While it's heating, bring a large pot of well-salted water to a boil for your pasta. The water should taste like the sea—this is your only chance to season the pasta from the inside out.01
-
Pat the chicken cubes dry with a paper towel—this helps them sear rather than steam. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken, Italian seasoning, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden color on the outside. You’ll notice a lovely savory aroma filling your kitchen. Remove the chicken from the skillet and set it aside on a plate.02
-
By now, your pasta water should be boiling. Add the penne and cook according to the package directions, but aim for al dente. You want the pasta to still have a slight bite to it. Once cooked, drain it well but do not rinse it—you want that starchy surface to help the sauce cling to every piece.03
-
In the same skillet you used for the chicken (or in a large mixing bowl if using a separate baking dish), combine the drained pasta, cooked chicken, pesto, heavy cream, and the 50 grams of grated Parmesan. Stir everything together until the pasta and chicken are evenly coated in that gloriously green, creamy sauce. The mixture should look cohesive and glossy.04
-
Smooth the mixture into an even layer in your oven-safe skillet or transfer it to your prepared baking dish. Now, for the best part—top it evenly with the shredded mozzarella cheese. Be generous! This is what creates that beautiful, bubbly, golden-brown crust we’re all after.05
-
Place the skillet or dish into the preheated oven and bake for 15-20 minutes, or until the cheese is completely melted and has developed those irresistible golden-brown spots. You might see the sauce bubbling up around the edges—that’s exactly what you want to see.06
-
Carefully remove the bake from the oven—remember, the handle of the skillet will be extremely hot! Let it rest for about 5 minutes before serving. This brief rest allows the sauce to thicken up slightly, making it easier to scoop out neat portions.07
Not what you're looking for?
