Creamy Basil Pesto Chicken Pasta Bake with Golden Cheese Crust

This casserole is pure comfort: al dente pasta coated in a luscious pesto-cream sauce, mixed with juicy shredded chicken, then topped with layers of melty mozzarella and nutty Parmesan that bake to a golden, bubbly perfection. The pesto brings bright, herby notes while the cream and cheeses make it rich and indulgent. It’s easy to assemble ahead and bakes up beautifully—serve with a simple green salad or garlic bread for a complete meal.

Servings: 6
Prep Time: 15–20 minutes
Cook Time: 25–30 minutes
Total Time: About 45–50 minutes
Approximate Nutrition per Serving: ~550–650 calories, ~30–35g protein (varies by exact portions and cheese)

Ingredients

For the pasta and filling:

• 12 oz (340 g) penne, rigatoni, or similar short pasta (tube shapes hold sauce best)
• 2 cups cooked chicken breast, shredded or diced (rotisserie or poached works great)
• 1 cup basil pesto (homemade or high-quality store-bought)
• 1 cup heavy cream
• ½ cup cream cheese, softened (for extra creaminess)
• ½ cup low-sodium chicken broth
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt (adjust based on pesto and broth)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon Italian seasoning (or a pinch of dried oregano + basil)

For the golden cheese crust:

• 1½ cups shredded mozzarella cheese, divided
• ½ cup freshly grated Parmesan cheese, divided

Optional add-ins and garnish:

• ½ cup cherry tomatoes, halved (for bursts of juiciness)
• Fresh basil leaves, torn or chiffonade (for garnish)
• Red pepper flakes (a pinch for subtle heat)

Step-by-Step Instructions

1. Cook the pasta
   Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
   Bring a large pot of salted water to a boil. Cook pasta until just al dente (1–2 minutes less than package directions—it will finish in the oven). Drain and set aside (no need to rinse).
2. Prepare the creamy pesto sauce
   In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant (don’t brown).
   Stir in heavy cream, softened cream cheese, chicken broth, pesto, salt, pepper, and Italian seasoning. Whisk until smooth and the cream cheese fully melts (2–3 minutes). If too thick, add a splash more broth. Taste and adjust seasoning.
3. Combine everything
   In a large mixing bowl (or directly in the skillet if large enough), toss the cooked pasta, shredded chicken, and optional cherry tomatoes with the pesto-cream sauce until evenly coated.
   Fold in 1 cup mozzarella and ¼ cup Parmesan for extra cheesiness throughout.
4. Assemble the casserole
   Transfer the pasta mixture to the prepared baking dish, spreading evenly.
   Top with remaining ½ cup mozzarella and ¼ cup Parmesan for that golden, bubbly crust.
5. Bake to perfection
   Bake uncovered 20–25 minutes until the sauce is bubbling around the edges and the cheese is melted and golden-brown (broil 1–2 minutes at the end for extra crispiness if desired).
   Let rest 5 minutes before serving—this helps it set slightly.
6. Garnish and serve
   Scatter fresh basil leaves over the top for aroma and color. Scoop generous portions onto plates—enjoy hot!

Pro Tips for Success

• Cheese melt — Use freshly grated Parmesan (not pre-shredded) for better melting and flavor.
• Make-ahead — Assemble up to 24 hours ahead, cover, and refrigerate. Add 10 minutes to bake time if baking from cold.
• Creamier or lighter — Swap half the heavy cream for milk or half-and-half; add spinach or broccoli for veggies.
• Pesto power — Homemade pesto shines here, but quality store-bought works well too.

Delicious Variations

• Veggie boost — Stir in spinach, artichoke hearts, or roasted red peppers.
• Protein twist — Use rotisserie chicken, turkey, or even shrimp.
• Spicy version — Add red pepper flakes or diced jalapeños to the sauce.
• Gluten-free — Use gluten-free pasta and check pesto/broth labels.

This pesto chicken pasta casserole is creamy, cheesy, and full of fresh basil flavor—the golden mozzarella-Parmesan crust makes it irresistible. It’s a crowd-pleaser that disappears fast! Try it and let me know if you added any twists in the comments. 🍝🧀🌿