Dump-and-Bake Chicken Pesto Pasta
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4.5
6 reviews
Excellent
Dump-and-Bake Chicken Pesto Pasta
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This chicken pesto pasta bake is a quick and easy dinner that requires less than 10 minutes of prep! No boiling pasta or pre-cooking chicken in this tasty one-pot Italian-inspired pasta bake.
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Ingredients
- 1 lb. raw boneless skinless chicken breasts diced into bite-size pieces
- 1 ½ cups uncooked rotini pasta
- 1 cup Cherry or grape tomatoes halved
- ½ cup fresh mozzarella diced or pearls
- 1 ½ cups low-sodium chicken broth
- ¼ cup pesto sauce
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- 2 tablespoons grated Parmesan cheese
- ¼ cup fresh basil leaves chopped or torn, for garnish
Instructions
- Preheat oven to 425 degrees F. Spray an 8-inch square baking dish with cooking spray.
- In the prepared dish (or in a separate bowl), stir together uncooked chicken, uncooked pasta, tomatoes, and diced mozzarella.
- In a separate bowl, whisk together chicken broth, pesto sauce, minced garlic, and salt.
- Pour the broth mixture over the pasta mixture in the dish. Gently toss to combine.
- Cover the dish tightly with foil and bake for 35 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle Parmesan over the top. Bake uncovered for 5-10 more minutes (or until pasta is tender and sauce thickens a bit).
- Garnish with fresh basil just before serving.
Notes
- To cut down on oven time, boil the pasta until just before al dente and use pre-cooked shredded rotisserie chicken. Reduce the baking time to 15-20 minutes or until the cheese is melted.
- Add more flavor with extra seasonings. Season the chicken with onion powder, garlic powder, and black pepper. Add some heat with red pepper flakes, or use your favorite Italian seasoning blend.
- Make sure the pasta is mostly submerged in the pesto broth mixture before baking to ensure all of your pasta is fully cooked and tender.
- You can swap out regular pasta for gluten-free pasta, whole wheat pasta, or another type of pasta for your specific diet.
- Make a creamy pesto chicken pasta by mixing alfredo sauce with your favorite pesto, or use a creamy pesto sauce!
- The fresh basil garnish is optional but highly recommended for that fresh, herby flavor!
- You can make this dish vegetarian by simply leaving out the chicken and swapping in vegetable broth – it's just as delicious!
- Some store-bought pesto sauces have a higher oil content than homemade basil pesto. If your pesto is more oily, reduce the amount slightly to avoid excess oil in the dish.
- Cooking for two? Simply half the ingredients and bake the chicken pesto pasta in a smaller dish.
Nutrition Information
Show Details
Serving
1/4 of the recipe
Calories
361.5kcal
(18%)
Carbohydrates
22.6g
(8%)
Protein
35.2g
(70%)
Fat
13.5g
(21%)
Saturated Fat
4g
(20%)
Cholesterol
81.7mg
(27%)
Sodium
610.4mg
(25%)
Fiber
1.8g
(7%)
Sugar
2.3g
(5%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 3615 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 361.5kcal | 18% |
| Carbohydrates | 22.6g | 8% |
| Protein | 35.2g | 70% |
| Fat | 13.5g | 21% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 81.7mg | 27% |
| Sodium | 610.4mg | 25% |
| Fiber | 1.8g | 7% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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