Chicken Pesto Pasta Bake

Chicken Pesto Pasta Bake


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This is an incredibly comforting dish that is filled with creamy pesto covered pasta, chicken, and mushrooms. Try making this with a cauliflower cream sauce without the chicken for a vegan spin!

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Chicago, IL

Time needed

5 min preparation + 55 min cooking

Serving Size / Yield

6-8 servings


  • 1 lb Rigatoni Noodles
  • Olive Oil
  • 4 Chicken Breast Halves, diced
  • Kosher Salt and Freshly Ground Black Pepper
  • 1 Onion, diced
  • 1 8-oz package Mushrooms
  • 3 Garlic Cloves, minced
  • 1 C Pesto
  • 3 tbs Flour
  • 3 tbs Butter
  • 3 ½ C Milk
  • 1 C Mozzarella Cheese
  • 1 C Parmesan Cheese
  • 4 Eggs

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Preheat your oven to 350 degrees.

Prepare your pasta to al dente according to package directions in a large pot of salted water. Drain the pasta and return to the pan. Toss with a drizzle of olive oil and set aside.

Heat about a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the diced chicken and cook for about five minutes or until fully cooked. Remove the chicken from the pan and set aside.

Add the onions, mush rooms and garlic to the same pan. Cook until the vegetables are tender, about three to four minutes. Return the chicken to the pan and toss to combine.

Melt the butter in a medium saucepan over medium heat. Once melted, add the flour. Whisk this mixture for about a minute or until well combined. Pour in the milk and continue whisking the pan. Cook for about one more minute or until the sauce thickens. Remove the pan from the heat and stir in both cups of cheese along with the pesto. Stir the sauce into the pasta and transfer into a large baking dish and bake for 20 to 25 minutes.

Remove the dish from the oven and turn on your broiler. Crack your eggs on top of the casserole and place in the broiler for two to four minutes or until the eggs are cooked.

Serve warm.

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