Creamy Pesto Pasta Bake with Chicken and Penne Recipe

5 stars from 2 reviews

Get ready to be transported to flavor heaven with this cheesy Pesto Pasta Bake! One bite and you’ll be hooked on my chicken pesto pasta bake!

Servings:

Prep Time15

Cook Time15

Total Time30

1 pound dried ziti or penne pasta
4 tablespoons unsalted butter
1/4 cup flour
3 cup milk
8 ounces pesto If using store bought pesto, start with 4 oz and add a little at a time, to taste
8 ounces shredded Italian cheese blend (mozzarella, provolone, romano, fontina, asiago, and parmesan) start with 4 oz and add a little at a time, to taste
12 ounces precooked chicken diced
8 ounces tomato sauce or favorite pasta sauce
4 ounces mozzarella cheese shredded
5 ounces fresh Parmesan cheese (start with 4 ounces and add a little at a time, to taste), grated, divided

Preheat oven to 425°F.
Fill a large pot with water and bring to a boil. Add a handful of salt. Cook pasta to al dente; meaning it still has a little bite to it. Al dente pasta absorbs sauce better while it cooks and this is going into the oven.
Meanwhile, in a medium sauce pan (about 4 quarts) over medium heat, melt butter, add flour and whisk for 2 to 3 minutes to cook out the "flour-y" taste. Add milk whisk to combine. Add pesto and whisk together. Once combined add Italian cheese and ½ of Parmesan cheese. Stir with a spoon to combine. Allow to simmer until pasta is cooked.
Add chicken to the bottom of a 9-by-13-inch baking dish and pour pesto cheese sauce over top. Add pasta. Stir to combine and mix well. Smooth pasta with a spoon and pour tomato sauce over top. Sprinkle mozzarella cheese and remaining parmesan cheese on the top.
Place baking dish on a cookie sheet and bake for 6-8 minutes until cheese is melted and bubbly. Serve and enjoy!