Pesto Chicken Pasta Bake – Big Batch Dinner for Friends

This Creamy Pesto Chicken and Broccoli Pasta Bake is your new go-to comfort dish when you’re craving something hearty, cheesy, and bursting with flavor—but still packed with wholesome ingredients. Tender chunks of chicken, perfectly cooked broccoli florets, and al dente pasta come together in a luscious pesto cream sauce, topped with bubbling cheese and baked to golden perfection.

It’s easy enough for weeknights, but elegant enough to serve to guests—and it reheats beautifully for meal prep!

Why You’ll Love This Pasta Bake

Creamy, cheesy, and full of flavor

One baking dish = less cleanup

A great way to use up leftover chicken

Kid-friendly, freezer-friendly, and meal prep-approved

Balanced with lean protein, vegetables, and carbs

Whether you’re feeding your family, stocking the fridge for the week, or cooking for guests, this dish never disappoints.

Ingredients Overview
Pasta

Short shapes like:

Penne

Rotini

Fusilli

Ziti
They hold onto the creamy sauce and bake up beautifully. Cook just until al dente since they’ll finish in the oven.

Chicken

Use cooked, shredded or diced boneless chicken breast or thighs. Rotisserie chicken is a great shortcut. Grilled, baked, or leftover chicken all work well.

Broccoli

Fresh or frozen broccoli florets bring texture and color. Steam or blanch before adding to the mix so they stay vibrant and tender.

Pesto

Basil pesto brings bold herby flavor and richness. Store-bought or homemade both work. Use refrigerated pesto for better texture and flavor than jarred shelf-stable kinds.

Cream Sauce

The creamy base blends:

Heavy cream or half-and-half

Garlic

Parmesan cheese

Optional: a bit of cream cheese for extra richness

The pesto gets stirred into this warm sauce to coat the pasta evenly.

Mozzarella or Italian Cheese Blend

Melty mozzarella creates that irresistible cheese pull. Mix with a bit of Parmesan for extra sharpness.

Seasonings

Keep it simple:

Salt & pepper

Garlic or onion powder

Red pepper flakes (optional for heat)

Step-by-Step Instructions
1. Cook Pasta and Broccoli

Bring a large pot of salted water to a boil.

Add pasta and cook for 2 minutes less than package directions (al dente).

Add broccoli florets during the last 2 minutes of cooking.

Drain well and set aside.

2. Make the Creamy Pesto Sauce

In a large skillet or saucepan:

Melt 2 tbsp butter over medium heat.

Add 2 cloves minced garlic and sauté for 1 minute.

Pour in 1½ cups heavy cream (or half-and-half).

Simmer for 3–4 minutes until slightly thickened.

Stir in ½ cup grated Parmesan and ½ cup pesto.

Add salt, pepper, and a pinch of red pepper flakes if desired.

Add 2–3 tbsp cream cheese for a richer texture (optional).

3. Combine Everything

In a large mixing bowl or the pot used for pasta, combine:

Cooked pasta and broccoli

Diced or shredded cooked chicken (2–3 cups)

Creamy pesto sauce

Toss gently until everything is coated.

4. Assemble the Bake

Pour the mixture into a greased 9×13″ baking dish.

Top with 1½–2 cups shredded mozzarella cheese (plus extra Parmesan if you like).

5. Bake

Bake uncovered at 375°F (190°C) for 20–25 minutes, or until bubbly and golden on top.

Broil for 2–3 minutes at the end for extra browning.

6. Cool & Serve

Let sit 5 minutes before serving to help it set. Garnish with fresh basil or parsley if desired.

Tips, Variations & Substitutions
Tips for Success

Don’t overcook pasta—it will finish cooking in the oven.

If sauce seems too thick, thin with a splash of pasta water or milk.

Mix cheeses (mozzarella, fontina, provolone) for more flavor.

Variations

Low Carb: Use cooked cauliflower or zucchini noodles instead of pasta.

Meat-Free: Omit chicken and add mushrooms or white beans.

Spicy Kick: Use spicy pesto or add a pinch of cayenne.

More Veggies: Stir in spinach, roasted red peppers, or peas.

Ingredient Swaps

No cream? Use whole milk with a little flour or cornstarch to thicken.

No pesto? Blend basil, spinach, garlic, olive oil, and Parmesan for a DIY version.

Dairy-free? Use cashew cream and vegan cheese alternatives.

Serving Ideas & Occasions
Dinner for the Family

Serve with a simple green salad and garlic bread for a full meal.

Dinner Parties or Guests

This dish is elegant yet cozy. Bake in individual ramekins for a more upscale presentation.

Meal Prep

Divide into containers for easy lunches or dinners. Keeps well in the fridge for 4 days and reheats beautifully.

Freezer Option

Assemble the dish, cover tightly, and freeze before baking. Bake straight from frozen at 350°F for 45–50 minutes.

Nutrition & Health Notes

This dish balances protein, carbs, and healthy fats:

Chicken provides lean protein

Broccoli adds fiber, vitamins A, C, and K

Pesto offers heart-healthy fats from olive oil and nuts

Adjust cream or cheese amounts to suit your health goals

Per Serving (1/6 of recipe, estimated):

Calories: 520–580

Protein: 35–40g

Carbs: 30–35g

Fat: 25–30g

Fiber: 3–4g

For a lighter version, use half-and-half, less cheese, and more veggies.

FAQ: Creamy Pesto Chicken & Broccoli Pasta Bake
1. Can I use rotisserie chicken?

Absolutely! Shredded rotisserie chicken is perfect and saves prep time.

2. Can I use a different type of pasta?

Yes—penne, rotini, shells, or any short pasta works. Gluten-free pasta can also be used, but avoid overcooking before baking.

3. What’s the best pesto to use?

Refrigerated basil pesto (not shelf-stable jarred versions) tends to have better flavor and texture. Homemade is even better if you have time!

4. Can I make it dairy-free?

Yes—use dairy-free pesto, plant-based milk or cream (like cashew cream), and vegan cheese.

5. How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven with a splash of milk or cream to loosen the sauce.

6. Can I prep it ahead of time?

Yes—assemble everything, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to baking time if cooking from cold.

7. Can I freeze this dish?

Yes. Assemble and freeze before baking, tightly covered. Bake straight from frozen at 350°F (175°C) for 45–50 minutes, covered for the first 30 minutes.

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