• Skip to main content
  • Skip to primary sidebar
Everyday Healthy Recipes
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Contact
  • Cookie Policy
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Contact
    • Cookie Policy
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • Γ—
    Home Β» Recipes Β» Easy Meals

    Creamy Pesto Chicken Pasta Bake

    January 6, 2018 By Monika Last Updated April 26, 2022 21 Comments

    Jump to Recipe

    This one-pot quick and easy creamy pesto chicken pasta bake is filled with delicious Mediterranean flavours everyone loves.  It contains a moderate amount of fat and no heavy cream. Ready in under 40 minutes.

    Try also chicken tomato pasta bake!

    Side view of creamy pesto chicken pasta bake in rectangular dish with spoon.

    This creamy pesto chicken pasta bake is a one-pot dish, simple and speedy despite being made from scratch.  It contains a handful of ingredients, most of which you probably have in your fridge or pantry right now.

    One huge advantage to making a one-pot dish is that the it becomes infused with all the flavours.  The pesto ingredients together with the juices from the chicken and the creamy sauce create a truly delicious dish, which just wouldn't be the same if all these components were prepared separately and assembled on the plate.

    Creamy pesto chicken pasta bake ingredients

    • Pasta: It is important to cook it al dente (approx. 4 minutes) as it will finish cooking inside the casserole.
    • Chicken: I used skinless, boneless diced chicken breast, which I partly cooked before assembling this chicken pasta bake.
    • Basil: Use fresh basil leaves avoiding the tough stems.
    • Garlic: Gets added into the pesto sauce.
    • Olive oil: This gets added into the pesto mixture (along with some water so the sauce is not too oily). I also used 1 tablespoon of oil for cooking the chicken.
    • Parmesan cheese: Use β…” in the white sauce and sprinkle the rest over the casserole.
    • Pine nuts: I didn't want to 'hide' these in the pesto and decided that scattering them over the casserole worked better.
    • Butter: Used to make the white sauce.
    • Flour: Used to thicken the sauce.
    • Stock: Adds more depth of flavour to this chicken pesto pasta.
    • Quark: Improves the flavour of the white sauce (but won't make it sour).
    Ingredients for making creamy pesto pasta chicken bake in individual dishes.
    Creamy chicken pesto pasta bake ingredients.

    Can I use pesto from a jar

    Pesto from a jar is really not the same as freshly made and never tastes as good.  Which is why for best results I recommend using fresh basil to make the sauce, but the choice is yours, of course.  If you do decide to use pesto from a jar add about 3 tablespoons or to taste.  As this kind of pesto is usually well seasoned and contains cheese use less salt and parmesan in the sauce.

    Good to know

    You can sometimes get ready made fresh pesto in good delis which tastes (almost) like homemade.

    Step-by-step recipe instructions

    Preheat the oven to 375 F/ 190 C/ gas mark 5.

    1.To make this creamy pesto chicken pasta bake start by boiling the pasta in salted water for 4 minutes (it needs to be a little undercooked), strain and place in a 28/20 cm (11/8'') casserole dish. While the pasta is boiling make the pesto sauce.

    Fusilli pasta in rectangular dish.

    2. To make the quick pesto to the food processor add the basil, 2 tablespoons of oil, 2 tablespoons of water and garlic. Blend until the basil is finely chopped. Season lightly and set aside. 

    Basil pesto sauce in blender.

    3. In a large non-stick pan heat up 2 teaspoons of oil (or use oil spray), add the diced chicken, season lightly and cook over a medium heat for about 4 minutes turning occasionally (the chicken should not be cooked completely at this point).  Transfer the chicken into a bowl (along with the juices) and set aside while you make the sauce.

    Cooking diced chicken in large pan.

    4. To make the sauce in a saucepan melt the butter then add the four and whisk until the mixture is smooth.  Gradually add the milk and the stock whisking until the sauce thickens and starts bubbling.  Remove from the heat, whisk in the quark and β…” of the parmesan and add pepper to taste.

    Making creamy sauce for chicken pasta bake in pan with green whisk.

    5. To assemble this pesto chicken pasta bake to the casserole dish add the chicken (along with the juices), pesto and white sauce and stir thoroughly with the pasta.  

    Assembling pesto pasta with chicken and creamy sauce in rectangular dish with blue spatula.

    6. Scatter the pine nuts and the remaining parmesan over the top and bake in the centre of the oven for 20 minutes.

    Creamy chicken pasta with pesto and parmesan in casserole dish.

    7. Remove from the oven and serve immediately.

    Creamy chicken fusilli pasta with pesto in rectangular dish.

    Serving suggestions

    This pesto pasta chicken bake is delicious with steamed vegetables, such as broccoli or green beans, as well as a crispy salad. 

    Top tips

    • It is important to only partly cook the pasta as well as the chicken before assembling the casserole, otherwise you'll end up with soggy pasta and tough chicken.
    • Season the different components of this dish, i.e. the chicken as well as the pesto and boil the pasta in salted water.  You may not need to add any salt into the sauce as it contains stock but be generous with pepper.
    • Do not leave the chicken in the pan you cooked it in as it will continue cooking.  Make sure you add the juices from cooking the chicken along with the meat into the casserole.
    • Best served immediately. Leftovers can be refrigerated for up to 2 days.  Add a splash of water to loosen the sauce when reheating it.

    Can I freeze this chicken pesto pasta

    I don't recommend it.  Since you have to cool this dish completely before freezing the pasta will absorb a lot of the sauce and may become soggy even before you can place it in the freezer.  You can wait for the ingredients to cool before combining them and then freezing the casserole, but as I haven't actually tried this myself I can't guarantee 100% success.

    Can I make this dish ahead

    You can prepare the separate parts of the recipe ahead (the day before) and assemble it just before placing in the oven.  Cook and combine the pasta with the chicken, cover (once completely cooled) and refrigerate overnight. 

    You can also make the pesto ahead but add a few drops of lemon juice to it, keep refrigerated in an airtight container (so it doesn't lose its bright green colour) and stir into the dish the next day. 

    The sauce can also be made ahead, refrigerated (once completely cooled) and reheated just before assembling and baking this pesto chicken pasta. 

    Creamy chicken pesto pasta in large bowl with fork.

    Substitutions

    • I used fusilli pasta shapes but penne would work well, too.
    • If you can't get quark use Skyr or fromage frais/fromage blanc (both very low in fat) instead, alternatively use creme fraiche (high in calories).
    • Either vegetable or chicken stock are fine to use.
    • You can use any Italian hard cheese, not necessarily parmesan.

    You might also like

    • Avocado Basil Pesto Pasta Sauce (Low Fat)
    • Roasted Asparagus Pesto Pasta
    • Pasta Bake with Fennel and Cherry Tomatoes
    • Healthy Creamy Spinach Chicken
    • Ground Chicken Pasta Casserole

    Check out also this collection of healthy chicken recipes as well as 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! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Side view of creamy pesto chicken pasta bake in rectangular dish with spoon.

    Creamy Pesto Chicken Pasta Bake

    This one-pot quick and easy creamy pesto chicken pasta bake is filled with delicious Mediterranean flavours everyone loves.Β  It contains a moderate amount of fat and no heavy cream. Ready in under 40 minutes!
    5 from 3 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Italian fusion, Low fat
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 5 servings
    Calories: 489kcal
    Author: Monika Dabrowski

    Equipment

    • Casserole dish (approx. 28/20 cm or 11/8'')
    • Food processor

    Ingredients

    • 1.1 pounds (500 g) chicken breast skinless, boneless, diced
    • 3Β½ cups (280 g) fusilli pasta uncooked
    • 2 tablespoons pine nuts
    • 2 teaspoons olive oil or use oil spray

    For the pesto

    • 1.06 ounces (30 g) basil med. bunch, roughly chopped
    • 1 garlic clove chopped
    • 2 tablespoons olive oil
    • 2 tablespoons water

    For the creamy sauce

    • 2Β½ tablespoons butter
    • 3 tablespoons flour
    • 1 cup+2tsp (250 ml) milk
    • 1 cup+2tsp (250 ml) vegetable stock made using 1 stock cube
    • 5-6 tablespoons (30 g) parmesan finely grated
    • 4 tablespoons quark or fromage frais/fromage blanc/sour cream
    • Sea salt and pepper to taste

    Instructions

    • Preheat the oven to 375 F/ 190 C/ gas mark 5.
      Start by boiling the pasta in salted water for 4 minutes (it needs to be a little undercooked), strain and place in a 28/20 cm (11/8'') casserole dish. While the pasta is boiling make the pesto sauce.
    • To makeΒ the quick pesto to the food processor add the basil, 2 tablespoons of oil, 2 tablespoons of water and garlic. Blend until the basil is finely chopped. Season lightly and set aside.Β 
    • In a large non-stick pan heat up 2 teaspoons of oil (or use oil spray), add the diced chicken, season lightly and cook over a medium heat for about 4 minutes turning occasionally (the chicken should not be cooked completely at this point).Β  Transfer the chicken into a bowl (along with the juices) and set aside while you make the sauce.
    • To make the sauce in a saucepan melt the butter then add the four and whisk until the mixture is smooth.Β  Gradually add the milk and the stock whisking until the sauce thickens and starts bubbling.Β  Remove from the heat, whisk in the quark and β…” of the parmesan and add pepper to taste.
    • To assemble this pesto chicken pasta bake to the casserole dish add the chicken (along with the juices), pesto and white sauce and stir thoroughly with the pasta.Β Β 
    • Scatter the pine nuts and the remaining parmesan over the top and bake in the centre of the oven for 20 minutes.
      Remove from the oven and serve immediately. Delicious with steamed vegetables or a crispy salad.

    Notes

    • It is important to only partly cook the pasta as well as the chicken before assembling the casserole, otherwise you'll end up with soggy pasta and tough chicken.
    • Season the different components of this dish, i.e. the chicken as well as the pesto and boil the pasta in salted water.Β  You may not need to add any salt into the sauce as it contains stock but be generous with pepper.
    • Do not leave the chicken in the pan you cooked it in as it will continue cooking.Β  Make sure you add the juices from cooking the chicken along with the meat into the casserole.
    • I used fusilli pasta shapes but penne would work well, too.
    • If you can't get quark use Skyr or fromage frais/fromage blanc (both very low in fat) instead, alternatively use creme fraiche (high in calories).
    • Either vegetable or chicken stock are fine to use.
    • You can use any Italian hard cheese, not necessarily parmesan.
    • Best served immediately. Leftovers can be refrigerated for up to 2 days.Β  Add a splash of water to loosen the sauce when reheating it.
    • I do not recommend freezing this dish. The pasta will have absorbed most of the sauce even before you freeze this dish and you'll end up with soggy pasta.

    Nutrition

    Serving: 1serving | Calories: 489kcal | Carbohydrates: 44g | Protein: 34g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 295mg | Potassium: 554mg | Fiber: 6g | Sugar: 6g | Vitamin A: 658IU | Vitamin C: 3mg | Calcium: 183mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    More Easy Meals

    • Top down view of Polish goulash stew in pot with ladle.
      Polish Pork Goulash (Gulasz Wieprzowy)
    • Top down view of hasselback salmon fillets with dressing in bowl.
      Hasselback Salmon with Spinach
    • Top down view of baked kielbasa and vegetables.
      Polish KieΕ‚basa Bake Recipe
    • Top down view of 4 chicken breasts in tomato sauce with feta in round dish.
      Easy Chicken Breast in Tomato Sauce
    1089 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Fay

      January 10, 2023 at 12:58 pm

      5 stars
      This was delicious. I used cheddar and chive cheese instead and crème fresh as substitutes as I already had them in the fridge. Was as good as a restaurant meal.

      Reply
    2. Stephanie

      February 20, 2020 at 2:32 am

      5 stars
      I made this tonight and everyone loved it! I used the premade pesto from Costco to simplify things, and thankfully this is already a fairly simple recipe. My husband requested this be on our regular dinner rotation πŸ™‚ thank you!

      Reply
      • Monika

        February 20, 2020 at 8:34 am

        So glad everyone enjoyed it! Thank you for your feedback:)

        Reply
    3. Grabmyrecipes

      February 07, 2018 at 2:18 am

      This is a keeper Monika! Simple and delicious recipe!

      Reply
      • Monika

        February 07, 2018 at 8:48 pm

        Thank you, glad you like it:)

        Reply
    4. Cooking with kids

      January 09, 2018 at 10:02 am

      This is an ideal recipe for my children - they love all these ingredients! Thanks for sharing

      Reply
      • Monika

        January 09, 2018 at 10:56 am

        Thank you, glad to hear that:)

        Reply
    5. Cat Sherrin

      January 08, 2018 at 9:10 pm

      This looks so tasty and simple to put together. I've not had orzo before so I think I need to try some!

      Reply
      • Monika

        January 08, 2018 at 9:19 pm

        Do try it, it's a bit like pasta and a bit like rice, really nice, great in salads:)

        Reply
    6. FrugalHausfrau

      January 08, 2018 at 2:44 am

      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

      Reply
      • Monika

        January 08, 2018 at 12:27 pm

        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:)

        Reply
        • FrugalHausfrau

          January 08, 2018 at 4:45 pm

          I think it's a little trickier to work into recipes. πŸ™‚

          Reply
          • Monika

            January 08, 2018 at 9:17 pm

            Yes, I agree

            Reply
      • Roxanne Barker

        September 16, 2021 at 11:35 am

        Where is the pesto orzo chicken recipe? 😭😭😭😭 please bring this back!

        Reply
        • Monika

          September 17, 2021 at 9:18 am

          I am so sorry, I had feedback that some people found it difficult and it didn't work for everyone so I decided to change it. Maybe give this one a go? I personally think it's better than the one before.

          Reply
    7. Arl's World

      January 07, 2018 at 3:21 pm

      Looks delicious!

      Reply
      • Monika

        January 07, 2018 at 5:16 pm

        Thank you!

        Reply
    8. Corina Blum

      January 07, 2018 at 7:55 am

      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.

      Reply
      • Monika

        January 07, 2018 at 11:50 am

        Thank you Corina:)

        Reply
    9. dtills

      January 07, 2018 at 12:25 am

      This is a brilliant idea Monika!

      Reply
      • Monika

        January 07, 2018 at 11:50 am

        Thank you:)

        Reply

    Primary Sidebar

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about 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.

    Find out more about me β†’

    Popular Posts

    • Side view of Polish apple cake slices on top of grey board.
      Traditional Polish Apple Cake (Szarlotka)
    • Top down view of dough and pierogi in pot and in blue bowl.
      How to Make Pierogi (Tips and Recipes)
    • Black forest cheesecake tart in round tin.
      Black Forest Cheesecake Tart
    • Side angle view of salmon pasta bake in rectangular dish.
      Creamy Salmon Pasta Bake (Healthy)

    Polish Recipes

    • Sauerkraut stew in green bowl with spoon with hands holding it, and grey pot with stew in background.
      Authentic Polish Bigos Stew Recipe
    • Close-up view of Polish potato dumplings in green bowl.
      Authentic Polish Potato Dumplings (Kopytka)
    • Top down view of cabbage rolls in large white shallow pan.
      Polish Stuffed Cabbage Rolls (Golabki) in Tomato Sauce
    • Chicken noodle rosol soup in orange bowl with spoon and parsley on green cloth.
      Polish Chicken Noodle Soup (Rosol)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • About

    Newsletter

    • Sign Up! for recipe updates

    Contact

    • Contact

    Copyright © 2023 Β· Everyday Healthy Recipes