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Pesto Chicken Pasta Bake With Melted Mozzarella

Pesto Chicken Pasta Bake With Melted Mozzarella – Comforting, Fresh, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Pasta: 12 ounces short pasta (penne, rigatoni, or fusilli)
  • Chicken: 1.25–1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Pesto: 3/4 to 1 cup basil pesto (store-bought or homemade)
  • Mozzarella: 8 ounces fresh mozzarella, sliced, or 2 cups shredded low-moisture mozzarella
  • Creaminess booster (optional but great): 1/2 cup heavy cream or half-and-half
  • Broth: 1/2 cup low-sodium chicken broth (or pasta cooking water)
  • Aromatics: 3 cloves garlic, minced; 1 small yellow onion, diced (optional)
  • Cheesy lift: 1/4 cup grated Parmesan or Pecorino Romano
  • Veg boost (optional): 1–2 cups baby spinach, halved cherry tomatoes, or steamed broccoli florets
  • Oil and seasoning: 2 tablespoons olive oil, kosher salt, black pepper, red pepper flakes (optional)
  • Finishing touches: Fresh basil, lemon zest, or a squeeze of lemon juice

Instructions
 

  • Prep and preheat: Heat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or similar casserole.
  • Cook the pasta: Boil the pasta in generously salted water until just shy of al dente, about 1–2 minutes less than package directions. Reserve 1 cup of pasta water, then drain.
  • Season the chicken: Pat chicken dry. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes if you like heat.
  • Brown the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken in batches without crowding, 3–4 minutes per side, until lightly golden and nearly cooked through. Transfer to a plate.
  • Sauté aromatics: Lower heat to medium. Add the remaining 1 tablespoon olive oil. Sauté onion until translucent, 3–4 minutes. Stir in garlic for 30 seconds until fragrant. Avoid burning.
  • Build the sauce: Stir in the broth and scrape up browned bits. Reduce slightly, 1–2 minutes. Off heat, whisk in the pesto and cream (if using). Taste and adjust salt and pepper. For a looser sauce, splash in pasta water.
  • Combine: Add the drained pasta, chicken, and any veg to the skillet. Toss gently to coat. Sprinkle in Parmesan and a little lemon zest if you like brightness.
  • Assemble the bake: Spread the mixture in the baking dish. Top evenly with mozzarella. If using fresh mozzarella, tear into pieces for better coverage.
  • Bake: Bake uncovered for 12–15 minutes, until the cheese is melted and bubbling. For a golden top, broil 1–2 minutes, watching closely.
  • Finish and serve: Rest 5 minutes. Garnish with fresh basil or a squeeze of lemon juice. Serve warm.