This one-pot quick and easy pesto chicken pasta bake is filled with delicious Mediterranean flavours everyone loves. This rich tasting dish is incredibly easy to put together and perfect for sharing with friends and family.
This easy pesto chicken pasta bake is a one-pot dish perfect as a weeknight dinner idea, fuss-free and quick despite being made from scratch. Ok, I bought the pasta but the pesto did not come from a jar. Pesto is super easy to make and SO much better than the readymade stuff!
This particular pesto comes with a twist!
How to make quick and easy pesto marinade
What I did was assemble all the pesto ingredients and make the sauce using only the basil, oil and garlic. This became the marinade for the chicken. I didn’t puree the pine nuts in order to give this dish a bit of crunch. So they got sprinkled over the casserole.
I also decided to sprinkle some of the parmesan over the pasta and some over the chicken in order to distribute the flavour throughout the dish.
Equipment you’ll need
- Kitchen scales, measuring cup (optional) and grater
- Medium size pot for boiling pasta
- Cutting board and knife
- Small blender and spoon
- Bowl for marinating chicken
- Small pan for toasting pine nuts
- Medium size casserole dish, approx. 6-7 cm deep
How to make pesto chicken pasta bake: step-by-step
One huge advantage of making a one-pot dish is that all the flavours cook together. The pesto ingredients together with the juices from the chicken created gorgeous tasting pasta, which just wouldn’t be the same if they were cooked separately.
1.To make this easy pasta bake start by making the quick pesto marinade. Puree the basil, oil and garlic.
1
2. Season the chicken, pour the pesto mixture over, stir and set aside for about 30 minutes (if possible). While the chicken is marinating you can get on with preparing the pasta.
2
3. In a saucepan combine the pasta with hot water (it will come to the boil faster), cover, bring to the boil, then simmer for 3 minutes. Remove from the heat and transfer the entire mixture into your casserole dish. Sprinkle with 2/3 of the parmesan and pine nuts.
3
4. Place the chicken with any leftover pesto marinade over the top and scatter over the remaining pine nuts and parmesan. Bake in a pre-heated oven (190 C) for 25-30 minutes. Halfway through poke around the chicken pieces with a spatula to loosen the mixture.
4
Top tips
- If possible marinate the chicken in the pesto for at least 30 minutes. You can also marinate it overnight. Refrigerate in an airtight container and use the next day.
- Cooking times may vary depending on the size of your chicken pieces, so ensure the meat is fully cooked before serving. Having said that it is also important not to overcook the chicken as it may be a little dry.
- Best served straight from the oven.
What pasta to use in pesto chicken recipe
I recommend using orzo pasta in this pesto chicken recipe. It cooks very quickly and doesn’t take up too much space in the casserole dish, so the chicken can cover it completely. That way the pasta won’t lose any moisture.
Another recipe where I’ve used both orzo pasta as well as basil pesto is caprese orzo salad with pesto. If you enjoy dishes using orzo pasta try my baked beetroot and feta pasta salad.
Serving suggestions
This easy pesto chicken pasta bake is delicious with steamed vegetables, such as broccoli or broccolini (which cooks in 2 minutes!), or grilled asparagus. Other vegetables would work too so simply enjoy this dish with your favourite one.
More easy pesto pasta recipes
Check out also this collection of 13 healthy, easy one pot chicken recipes!
You may also like this collection of over 12 easy vegetarian pasta meals.
KEEP IN TOUCH!
Have you made pesto pasta chicken bake? How did it turn out for you? Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates!
Easy Pesto Chicken Pasta Bake (Healthy)
Ingredients
- 500 g skinless chicken breast
- 280 g orzo pasta uncooked, approx. 1 and 1/3 cup
- 30 g basil leaves only
- 1 garlic clove chopped
- 25 g lightly roasted pine nuts
- 30 g parmesan finely grated
- 50 ml olive oil
- 440 ml hot water approx. 1 and 2/3 cup
- Sea salt and pepper to taste
Instructions
- Make the marinade by pureeing the basil, garlic and oil. Set aside.
- Cut the chicken lengthwise into thick strips (3-4 each), season, pour over the basil mixture, stir and let marinate for at least 30 minutes (if possible).
- Preheat the oven to 375 F/ 190 C/ gas mark 5.
- In a saucepan combine the pasta with the hot water, season, cover and bring to the boil, then simmer for 3 minutes. Carefully transfer the entire mixture into a medium size casserole dish (6-7 cm deep).
- Scatter 3 quarters of the parmesan and the pine nuts over the pasta. Place the chicken strips on top (along with any remaining basil mixture), scatter the remaining parmesan and pine nuts and bake for 25-30 minutes. Halfway through stir the mixture gently (by poking around the chicken pieces with a spatula so the chicken still stays on top) to loosen the mixture and ensure the pasta does not stick to the bottom.
- Remove from the oven and serve immediately (ensure the meat is fully cooked) with vegetables or salad.
Notes
- If possible marinate the chicken in the pesto for at least 30 minutes. You can also marinate it overnight. Refrigerate in an airtight container and use the next day.
- Cooking times may vary depending on the size of your chicken pieces, so ensure the meat is fully cooked before serving. Having said that it is also important not to overcook the chicken as it may be a little dry.
- Best served straight from the oven.
- Preparation time does not include the time needed to marinate the chicken (30 minutes).
Nutrition
RECIPE LINK PARTIES
I am bringing this healthy pesto chicken pasta casserole recipe to #CookBlogShare, which I have the pleasure of hosting this week. Also sharing with Recipe of the Week, and Fiesta Friday. This week’s co-hosts are Mollie @ The Frugal Hausfrau and Petra @ Food Eat Love.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
This is a keeper Monika! Simple and delicious recipe!
Thank you, glad you like it:)
This is an ideal recipe for my children – they love all these ingredients! Thanks for sharing
Thank you, glad to hear that:)
This looks so tasty and simple to put together. I’ve not had orzo before so I think I need to try some!
Do try it, it’s a bit like pasta and a bit like rice, really nice, great in salads:)
Monika, you’ve made this look so lovely, and I now it’s healthy! Best of all, it seems I’m always looking for a great use of orzo after I make my Italian Wedding Soup. Beautiful share at Fiesta Friday!
Mollie
Thank you Mollie, orzo is such a great type of pasta but somehow not as popular as other pasta shapes, no idea why, so I am always happy when I find a suitable recipe to put it in:)
I think it’s a little trickier to work into recipes. 🙂
Yes, I agree
Looks delicious!
Thank you!
This sounds really delicious! I haven’t used orzo but am always thinking of trying it and I love the way it is cooked with all the pesto ingredients and chicken.
Thank you Corina:)
This is a brilliant idea Monika!
Thank you:)