Pesto Chicken Bake
User Reviews
4.6
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Calories
595 kcal
-
Course
Main Course
-
Cuisine
American
Pesto Chicken Bake
Description
The Pesto Chicken Bake features cooked pasta mixed with shredded chicken breast, store-bought or homemade pesto, and crushed red pepper flakes for a gentle kick. Parmesan cheese tops the mixture before baking in the oven at 350°F, allowing the cheese to melt and form a slight golden crust. Using cooked, shredded chicken simplifies the preparation, and pesto contributes a fresh, basil-forward flavor with some nuttiness and garlic notes.
The pasta provides a tender base that absorbs the pesto sauce, creating a cohesive and flavorful bake. The inclusion of red pepper flakes is optional, accommodating different spice preferences. After baking, the dish is ready to serve, with additional Parmesan for garnish if desired, enhancing the cheesy richness.
This bake suits weeknight dinners or meal prep, combining pantry staples and convenience proteins. The option to use rotisserie chicken or pre-cooked shredded chicken adds flexibility and saves time. Serving with a fresh green salad would balance the richness of the dish.
Ingredients
- 8 ounces pasta of choice
- 2 cups chicken breast see note#1, shredded
- 1 cup pesto store bought or homemade
- 2 teaspoons red pepper flakes can omit if you do not like spicy, crushed
- 1/4 cup Parmesan Cheese fresh
- basil garnish, fresh
Instructions
- If slow cooking or cooking chicken in instant pot (see note #1)
- Bring a pot of water to boil, cook pasta al dente according to package, drain and set aside
- Preheat oven to 350 degrees
- In a large bowl add al dente pasta, shredded chicken, pesto, and crushed red pepper flakes. Gently mix together.
- In a baking dish, spread pasta chicken mixture evenly, and top with parmesan cheese. Bake in the oven for 20 minutes or until the cheese is melted on top. If you want the cheese more brown, you can low broil the top for a few minutes.
- Serve and can top with more parmesan if desired
Notes
- You can use rotisserie chicken or cooked shredded chicken from an Instant Pot or slow cooker seasoned simply with kosher salt and black pepper.
- If you prefer no heat, omit the red pepper flakes or reduce the amount used.
- To achieve a browned cheese topping, broil the bake for a few minutes after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 48g | 16% |
| Protein | 30g | 60% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 752mg | 31% |
| Potassium | 312mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1624IU | 32% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 197mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
