Creamy Pesto Chicken and Broccoli Pasta Bake Recipe

When it comes to cozy, satisfying, and flavor-packed meals, few dishes can compete with a pasta bake. The combination of creamy sauces, gooey cheese, and hearty ingredients creates the perfect comfort food experience. Today, we’re diving into a show-stopping recipe that hits all the right notes—Creamy Pesto Chicken and Broccoli Pasta Bake.

This dish brings together tender chunks of chicken, sun-dried tomatoes, cooked broccoli, spinach, and a rich pesto cream sauce, all folded into your favorite pasta and baked to golden, bubbly perfection. Whether you’re cooking for your family, meal prepping for the week, or hosting a casual dinner with friends, this pasta bake is sure to impress.

Why You’ll Love This Pasta Bake

There’s something magical about a well-made pasta bake. It’s easy to prepare, great for leftovers, and endlessly customizable. But what really makes this dish stand out is the flavor. The savory chicken, smoky sun-dried tomatoes, earthy spinach, and vibrant pesto blend together in a creamy sauce that feels indulgent, yet balanced thanks to the vegetables.

Here’s why this dish should be on your next dinner rotation:

• Simple ingredients that come together in a comforting, gourmet-style dish

• Customizable to your liking – swap out veggies, cheese, or even the protein

• Great for make-ahead meals – prep it earlier in the day and bake it later

• Kid and family-friendly – who doesn’t love cheesy pasta?

Now, let’s get into the details.

Ingredients Breakdown

Let’s go over the star ingredients in this recipe and how each one contributes to the overall flavor and texture:

• Pasta: Choose your favorite. Penne, rigatoni, rotini, or shells all work great. The pasta should be cooked until al dente so it maintains some bite after baking.

• Sun-dried tomatoes + oil: These add a tangy, sweet depth of flavor and the oil is perfect for sautéing the chicken.

• Chicken: Boneless, skinless chicken breasts or thighs work best. Cook them until just done, then let them rest before cutting for juicier bites.

• Butter, onion, and garlic: This aromatic trio forms the flavorful base of the sauce.

• Heavy cream: Creates a rich and luxurious texture that carries all the other flavors.

• Seasonings: A mix of paprika, oregano, Tony’s seasoning, salt, and pepper gives the dish a well-rounded and slightly spicy profile.

• Broccoli and spinach: Adds color, nutrients, and freshness to balance out the richness of the sauce.

• Parmesan and mozzarella cheese: A combination of sharp and melty cheeses brings creaminess and a beautiful golden top when baked.

• Pesto: The game-changer. It infuses the sauce with fresh basil flavor and pairs perfectly with the sun-dried tomatoes and garlic.

• Parsley: Optional, but a nice finishing touch for freshness and presentation.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). While the oven heats up, bring a large pot of salted water to a boil and cook your pasta of choice until al dente. Be sure not to overcook, as the pasta will continue cooking in the oven later. Drain and set aside.

Step 2: Cook the Chicken

In a large oven-safe skillet or Dutch oven, heat a tablespoon of oil from your sun-dried tomatoes jar over medium-high heat. Add your chicken and cook until it’s browned and no longer pink. Remove from the pan and let it rest before cutting it into bite-sized pieces. This rest time ensures the juices redistribute and your chicken stays moist.

Step 3: Build the Flavor Base

Melt the butter in the same pan and stir in your chosen seasonings—paprika, oregano, Tony’s seasoning, salt, and pepper. Toast the spices lightly to awaken their flavors. Add the diced onion and sauté for about 4 minutes until softened. Then toss in the minced garlic and cook for 30 seconds more, just until fragrant.

Step 4: Make the Creamy Sauce

Pour in the heavy cream and let it simmer for a couple of minutes to thicken slightly. Stir in 1 cup each of parmesan and mozzarella cheese and reduce the heat to medium-low. The cheese will melt into the sauce, creating a luscious, velvety texture that’s hard to resist.

Step 5: Add Veggies and Chicken

Now it’s time to add in your flavor boosters—sun-dried tomatoes, broccoli, and spinach. Stir everything to combine and let the spinach wilt. Add your cooked chicken and dollop in the pesto. Give it a good mix until everything is coated in that creamy, cheesy sauce.

Step 6: Assemble and Bake

Gently fold the cooked pasta into the sauce mixture until well combined. Top the dish with the remaining parmesan and mozzarella cheese. Pop it into the preheated oven and bake for 15 minutes. To get that irresistible golden crust, turn on the broiler for an additional 5 minutes, keeping a close eye so it doesn’t burn.

Step 7: Garnish and Serve

Sprinkle the baked pasta with freshly chopped parsley and a little more parmesan just before serving. The result is a creamy, herby, cheesy masterpiece that’s comforting and delicious.

Tips and Variations

• Make it vegetarian: Skip the chicken and double up on the veggies, or add mushrooms for an earthy, meaty bite.

• Add a crunchy topping: Mix some panko breadcrumbs with olive oil and sprinkle on top before baking for a crispy finish.

• Use different cheese: Try gruyère, fontina, or provolone for a unique twist.

• Try whole wheat or gluten-free pasta: For a healthier or dietary-friendly version.

Storage and Reheating

Leftovers? No problem. This pasta bake stores beautifully.

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Wrap the entire dish tightly with foil and freeze for up to 2 months.

• To reheat: Bake covered at 350°F until warmed through, or microwave individual portions with a splash of cream or milk to keep it moist.

Final Thoughts

This Creamy Pesto Chicken & Broccoli Pasta Bake is more than just a meal—it’s an experience. With its velvety texture, bold flavor, and hearty ingredients, it’s a dish that brings comfort, warmth, and satisfaction to the table. Whether you’re making it on a cozy weeknight or preparing it as a crowd-pleasing dinner, it’s bound to become a favorite.

Give it a try and let your kitchen fill with the aroma of garlic, cheese, and basil. And don’t forget to serve it with a crisp green salad or some crusty garlic bread for the full experience.

Must try Gouda Potato Cups Recipe

Creamy Pesto Chicken and Broccoli Pasta Bake Recipe

Creamy Pesto Chicken and Broccoli Pasta Bake is a cheesy, flavorful dish packed with tender chicken, veggies, and rich pesto cream sauce.

Type: Main Course

Cuisine: American, Italian-Inspired

Keywords: creamy pesto pasta, chicken broccoli bake, pasta casserole, cheesy pasta bake, family dinner

Recipe Yield: Serves 6–8

Calories: Approximately 620 per serving (varies based on ingredients and portion size)

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Recipe Ingredients:

• 1 lb pasta (penne, rotini, shells, or preferred type)
• 1/3 cup sun-dried tomatoes (plus 1 tbsp oil from jar)
• 1 lb chicken breast or thighs, boneless and skinless
• 1 tbsp butter
• 1/2 yellow onion, diced
• Salt and pepper, to taste
• Paprika, to taste
• Oregano, to taste
• Tony’s seasoning, to taste (or substitute with Cajun seasoning)
• 1 head garlic, minced (or to taste)
• 2 cups heavy cream
• 1–2 cups cooked broccoli, to taste
• 2 handfuls spinach, to taste
• 2 cups freshly shredded parmesan cheese (plus more for topping)
• 2 cups shredded mozzarella cheese
• 1/2 cup pesto (Costco brand recommended or any basil pesto)
• Fresh parsley, for garnish

Recipe Instructions:

Step 1: Preheat and Prepare:

Start by preheating your oven to 350°F (175°C). While the oven heats up, bring a large pot of salted water to a boil and cook your pasta of choice until al dente. Be sure not to overcook, as the pasta will continue cooking in the oven later. Drain and set aside.

Step 2: Cook the Chicken:

In a large oven-safe skillet or Dutch oven, heat a tablespoon of oil from your sun-dried tomatoes jar over medium-high heat. Add your chicken and cook until it’s browned and no longer pink. Remove from the pan and let it rest before cutting it into bite-sized pieces. This rest time ensures the juices redistribute and your chicken stays moist.

Step 3: Build the Flavor Base:

Melt the butter in the same pan and stir in your chosen seasonings—paprika, oregano, Tony’s seasoning, salt, and pepper. Toast the spices lightly to awaken their flavors. Add the diced onion and sauté for about 4 minutes until softened. Then toss in the minced garlic and cook for 30 seconds more, just until fragrant.

Step 4: Make the Creamy Sauce:

Pour in the heavy cream and let it simmer for a couple of minutes to thicken slightly. Stir in 1 cup each of parmesan and mozzarella cheese and reduce the heat to medium-low. The cheese will melt into the sauce, creating a luscious, velvety texture that’s hard to resist.

Step 5: Add Veggies and Chicken:

Now it’s time to add in your flavor boosters—sun-dried tomatoes, broccoli, and spinach. Stir everything to combine and let the spinach wilt. Add your cooked chicken and dollop in the pesto. Give it a good mix until everything is coated in that creamy, cheesy sauce.

Step 6: Assemble and Bake:

Gently fold the cooked pasta into the sauce mixture until well combined. Top the dish with the remaining parmesan and mozzarella cheese. Pop it into the preheated oven and bake for 15 minutes. To get that irresistible golden crust, turn on the broiler for an additional 5 minutes, keeping a close eye so it doesn’t burn.

Step 7: Garnish and Serve:

Sprinkle the baked pasta with freshly chopped parsley and a little more parmesan just before serving. The result is a creamy, herby, cheesy masterpiece that’s comforting and delicious.