A delicious and easy-to-make Pesto Chicken Pasta Bake that the whole family will love.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
2 cups uncooked penne pasta
2 cups cooked chicken, shredded
1 cup basil pesto
1 cup cherry tomatoes, halved
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Fresh basil leaves for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the cooked pasta, shredded chicken, basil pesto, cherry tomatoes, garlic powder, salt, and black pepper. Stir until everything is well coated.
Transfer the pasta mixture to a greased 9×13-inch baking dish.
Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
Drizzle olive oil over the cheese for added flavor.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.
Notes
For a vegetarian option, substitute the chicken with roasted vegetables or chickpeas.
Add a pinch of red pepper flakes for a spicy kick or mix in some spinach for extra greens.