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Pesto Chicken Pasta Bake Delightful Comfort Dish

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- 2 cups uncooked penne pasta - 2 cups cooked chicken, shredded - 1 cup pesto sauce (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1/2 cup spinach, chopped - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish Using the right measurements is key to success. For this dish, we use cups and teaspoons. A standard cup equals 8 ounces. A teaspoon is about 5 milliliters. - Pasta: Use 2 cups for a good base. - Chicken: Shredded chicken needs 2 cups to ensure each bite is filled. - Pesto: One cup adds rich flavor. - Cheese: One cup of mozzarella and half a cup of Parmesan gives a creamy finish. When choosing ingredients, always go for the freshest options. Fresh basil and ripe tomatoes make a big difference in taste. If you want to make this dish your own, consider these options: - Pesto: You can make homemade pesto using fresh herbs, nuts, and olive oil. Store-bought is quick and easy. - Chicken: Use rotisserie chicken for ease or turkey for a leaner option. - Cheese: If you're lactose intolerant, try lactose-free cheese or dairy-free options like cashew cheese. These substitutions keep the spirit of the dish while meeting different tastes and needs. {{ingredient_image_1}} First, we need to boil the pasta. Fill a large pot with salted water. Bring it to a boil. Add two cups of uncooked penne pasta. Cook it according to the package instructions. This usually takes about 8 to 10 minutes. You want the pasta to be al dente, which means it should still have a slight bite. Drain the pasta and set it aside. Next, we shred the cooked chicken. You can use any cooked chicken, like rotisserie or leftover chicken. Just pull it apart into bite-sized pieces. Now, let's combine all our sauce and seasonings. In a large mixing bowl, add the shredded chicken, one cup of pesto sauce, half a cup of chopped spinach, one teaspoon of garlic powder, and a pinch of salt and pepper. Mix everything well until it's all combined. Now it’s time to mix everything together. In the same bowl, add the drained penne pasta and one cup of halved cherry tomatoes. Stir gently until the pasta is well coated with the pesto chicken mixture. Once mixed, transfer the pasta mixture into a greased 9x13 inch baking dish. Make sure to spread it out evenly. Now, top the dish with one cup of shredded mozzarella cheese and half a cup of grated Parmesan cheese. Preheat your oven to 375°F (190°C). Bake the pasta dish for 25 to 30 minutes. Keep an eye on it. You want the cheese to be bubbly and golden brown. To check for doneness, look for the cheese. If it’s melted and slightly brown, it’s ready. Let the dish sit for about 5 minutes after baking. This helps it set before you serve. Enjoy your delicious Pesto Chicken Pasta Bake! To boost flavor, add fresh herbs like basil or parsley. You can also try spices such as red pepper flakes for a kick. Mixing different cheeses can elevate the dish. I love using mozzarella for creaminess and Parmesan for a nutty taste. This combo gives a great flavor layer to your bake. Shredding chicken can be quick and easy. Use two forks to pull apart the meat. You can also use a stand mixer on low speed. For pasta, cook it until al dente. This means it should still have a bite. If you overcook it, the pasta may become mushy in the bake. Garnish with fresh basil leaves for a pop of color. You can also sprinkle extra Parmesan on top before serving. To serve, I recommend using a large spoon to scoop out portions. Pair it with a simple salad for a complete meal. This makes for a lovely dinner at home! Pro Tips Use Fresh Pesto: If possible, make your own pesto using fresh basil, garlic, pine nuts, and olive oil for a more vibrant flavor. Choose the Right Pasta: Penne works great, but you can also use rotini or fusilli to hold onto the sauce better. Rest Before Serving: Allow the dish to sit for a few minutes after baking to let the flavors meld and make serving easier. Experiment with Add-ins: Feel free to add vegetables like bell peppers or zucchini for extra nutrition and flavor. {{image_2}} To make a vegetarian pesto chicken pasta bake, you can swap out the chicken for some hearty vegetables. Try using: - 2 cups of cooked mushrooms - 1 cup of zucchini, diced - 1 cup of bell peppers, chopped These vegetables add flavor and texture. You can also toss in some roasted eggplant or artichoke hearts for extra taste. The dish will still taste great with pesto and pasta. If you want to add more protein to your dish, consider using beans or tofu. Here are some ideas: - Beans: Use 1 can of drained and rinsed chickpeas or white beans. They add fiber and protein. - Tofu: Use 1 cup of cubed, firm tofu. Sauté it first for a nice texture. You can also try different meats. Ground turkey or diced ham can bring a new twist. Just make sure to cook them before mixing them in. You can change the flavor of your pesto chicken pasta bake by trying different types of pesto. Here are some ideas: - Sun-dried tomato pesto: This adds a rich and sweet flavor. - Spinach pesto: A great way to sneak in more greens. Mix in spices or sauces for extra kick, like: - Red pepper flakes: For heat that can wake up your taste buds. - Lemon juice: A splash can brighten the whole dish. These variations will keep your meals exciting and full of flavor! To keep your pesto chicken pasta bake fresh, store leftovers in an airtight container. This method helps keep the flavors intact. Use a glass or plastic container with a secure lid. You can store it in the fridge for up to three days. Make sure to let it cool before sealing it. This prevents moisture buildup. If you want to save your pasta bake for later, freezing is a great choice. First, let the dish cool completely. Then, cut it into portions. Wrap each portion tightly in plastic wrap. After that, place the wrapped portions in a freezer-safe bag. This way, you can enjoy it for up to three months. To reheat, simply take a portion out and let it thaw in the fridge overnight. For a quick method, you can reheat it directly from frozen. Preheat your oven to 350°F (175°C) and bake for about 30-40 minutes. Check that it’s hot throughout. Enjoy your warm and tasty meal! What can I serve with Pesto Chicken Pasta Bake? You can serve this dish with a simple salad. A green salad with lettuce and tomatoes works well. Garlic bread also pairs nicely with the bake. For a fresh touch, add a side of steamed veggies. These sides balance the flavors and add color to your meal. Can I make this dish ahead of time? Yes, you can make this dish ahead of time. Prepare the pasta bake and cover it tightly. Store it in the fridge for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time. This makes it easy for busy weeknights or gatherings. Is this recipe suitable for gluten-free diets? This recipe is not gluten-free as it uses penne pasta. However, you can substitute gluten-free pasta. There are many good options available in stores. Just cook it according to the package instructions. This way, everyone can enjoy the dish. Low-carb substitutions for the pasta If you're watching carbs, try using zucchini noodles instead of pasta. You can spiralize zucchini into long, thin strands. Another option is to use spaghetti squash. Both are healthy swaps that keep the dish light. What to do if it turns out dry or soggy? If your bake is dry, add a splash of chicken broth before baking. This helps keep it moist. If it's soggy, try baking it a bit longer. You can also let it cool for a few minutes before serving. This helps the layers set. Adjusting for personal taste preferences Feel free to change ingredients to suit your taste. If you like more veggies, add bell peppers or mushrooms. For a spicier kick, sprinkle in red pepper flakes. Experimenting can lead to fun new flavors in your dish! This blog post covered a tasty Pesto Chicken Pasta Bake. We looked at important ingredients, how to prepare, and baking steps. You learned how to enhance flavor, swap ingredients, and store leftovers. I hope these tips inspire you to make this dish your own. Don’t hesitate to try new flavors or share with friends. Cooking can spark creativity and joy. Enjoy your culinary journey and remember: good food brings people together!

WANT TO SAVE THIS RECIPE?

Are you ready for a dish that combines comfort and flavor? The Pesto Chicken Pasta Bake is the perfect meal to satisfy any craving. With layers of tender chicken, creamy cheese, and vibrant pesto, this bake is a crowd-pleaser. Whether you’re feeding the family or hosting friends, this easy recipe will quickly become a favorite. Let’s dive into the delicious details of how to create this delightful comfort dish!

Why I Love This Recipe

  1. Easy to Make: This recipe is quick and simple, perfect for busy weeknights or family gatherings.
  2. Flavorful Combination: The combination of pesto, chicken, and cheese creates a deliciously rich flavor that everyone will love.
  3. Versatile Ingredients: You can easily customize this dish by adding your favorite vegetables or using different types of pasta.
  4. Great for Leftovers: This pasta bake tastes even better the next day, making it a fantastic option for meal prep.

Ingredients

Main Ingredients List

– 2 cups uncooked penne pasta

– 2 cups cooked chicken, shredded

– 1 cup pesto sauce (store-bought or homemade)

– 1 cup cherry tomatoes, halved

– 1 cup mozzarella cheese, shredded

– 1/2 cup Parmesan cheese, grated

– 1/2 cup spinach, chopped

– 1 teaspoon garlic powder

– Salt and pepper to taste

– Fresh basil leaves for garnish

Measurement Guide

Using the right measurements is key to success. For this dish, we use cups and teaspoons. A standard cup equals 8 ounces. A teaspoon is about 5 milliliters.

– Pasta: Use 2 cups for a good base.

– Chicken: Shredded chicken needs 2 cups to ensure each bite is filled.

– Pesto: One cup adds rich flavor.

– Cheese: One cup of mozzarella and half a cup of Parmesan gives a creamy finish.

When choosing ingredients, always go for the freshest options. Fresh basil and ripe tomatoes make a big difference in taste.

Substitutions and Alternatives

If you want to make this dish your own, consider these options:

– Pesto: You can make homemade pesto using fresh herbs, nuts, and olive oil. Store-bought is quick and easy.

– Chicken: Use rotisserie chicken for ease or turkey for a leaner option.

– Cheese: If you’re lactose intolerant, try lactose-free cheese or dairy-free options like cashew cheese.

These substitutions keep the spirit of the dish while meeting different tastes and needs.

Step-by-Step Instructions

Prepping Ingredients

First, we need to boil the pasta. Fill a large pot with salted water. Bring it to a boil. Add two cups of uncooked penne pasta. Cook it according to the package instructions. This usually takes about 8 to 10 minutes. You want the pasta to be al dente, which means it should still have a slight bite. Drain the pasta and set it aside.

Next, we shred the cooked chicken. You can use any cooked chicken, like rotisserie or leftover chicken. Just pull it apart into bite-sized pieces. Now, let’s combine all our sauce and seasonings. In a large mixing bowl, add the shredded chicken, one cup of pesto sauce, half a cup of chopped spinach, one teaspoon of garlic powder, and a pinch of salt and pepper. Mix everything well until it’s all combined.

Assembling the Pasta Bake

Now it’s time to mix everything together. In the same bowl, add the drained penne pasta and one cup of halved cherry tomatoes. Stir gently until the pasta is well coated with the pesto chicken mixture.

Once mixed, transfer the pasta mixture into a greased 9×13 inch baking dish. Make sure to spread it out evenly. Now, top the dish with one cup of shredded mozzarella cheese and half a cup of grated Parmesan cheese.

Baking Tips

Preheat your oven to 375°F (190°C). Bake the pasta dish for 25 to 30 minutes. Keep an eye on it. You want the cheese to be bubbly and golden brown.

To check for doneness, look for the cheese. If it’s melted and slightly brown, it’s ready. Let the dish sit for about 5 minutes after baking. This helps it set before you serve. Enjoy your delicious Pesto Chicken Pasta Bake!

Tips & Tricks

Enhancing Flavor

To boost flavor, add fresh herbs like basil or parsley. You can also try spices such as red pepper flakes for a kick. Mixing different cheeses can elevate the dish. I love using mozzarella for creaminess and Parmesan for a nutty taste. This combo gives a great flavor layer to your bake.

Cooking Techniques

Shredding chicken can be quick and easy. Use two forks to pull apart the meat. You can also use a stand mixer on low speed. For pasta, cook it until al dente. This means it should still have a bite. If you overcook it, the pasta may become mushy in the bake.

Presentation Ideas

Garnish with fresh basil leaves for a pop of color. You can also sprinkle extra Parmesan on top before serving. To serve, I recommend using a large spoon to scoop out portions. Pair it with a simple salad for a complete meal. This makes for a lovely dinner at home!

Pro Tips

  1. Use Fresh Pesto: If possible, make your own pesto using fresh basil, garlic, pine nuts, and olive oil for a more vibrant flavor.
  2. Choose the Right Pasta: Penne works great, but you can also use rotini or fusilli to hold onto the sauce better.
  3. Rest Before Serving: Allow the dish to sit for a few minutes after baking to let the flavors meld and make serving easier.
  4. Experiment with Add-ins: Feel free to add vegetables like bell peppers or zucchini for extra nutrition and flavor.

Variations

Vegetarian Version

To make a vegetarian pesto chicken pasta bake, you can swap out the chicken for some hearty vegetables. Try using:

– 2 cups of cooked mushrooms

– 1 cup of zucchini, diced

– 1 cup of bell peppers, chopped

These vegetables add flavor and texture. You can also toss in some roasted eggplant or artichoke hearts for extra taste. The dish will still taste great with pesto and pasta.

Adding Protein

If you want to add more protein to your dish, consider using beans or tofu. Here are some ideas:

– Beans: Use 1 can of drained and rinsed chickpeas or white beans. They add fiber and protein.

– Tofu: Use 1 cup of cubed, firm tofu. Sauté it first for a nice texture.

You can also try different meats. Ground turkey or diced ham can bring a new twist. Just make sure to cook them before mixing them in.

Flavor Variations

You can change the flavor of your pesto chicken pasta bake by trying different types of pesto. Here are some ideas:

– Sun-dried tomato pesto: This adds a rich and sweet flavor.

– Spinach pesto: A great way to sneak in more greens.

Mix in spices or sauces for extra kick, like:

– Red pepper flakes: For heat that can wake up your taste buds.

– Lemon juice: A splash can brighten the whole dish.

These variations will keep your meals exciting and full of flavor!

Storage Info

Refrigeration Tips

To keep your pesto chicken pasta bake fresh, store leftovers in an airtight container. This method helps keep the flavors intact. Use a glass or plastic container with a secure lid. You can store it in the fridge for up to three days. Make sure to let it cool before sealing it. This prevents moisture buildup.

Freezing Guidelines

If you want to save your pasta bake for later, freezing is a great choice. First, let the dish cool completely. Then, cut it into portions. Wrap each portion tightly in plastic wrap. After that, place the wrapped portions in a freezer-safe bag. This way, you can enjoy it for up to three months.

To reheat, simply take a portion out and let it thaw in the fridge overnight. For a quick method, you can reheat it directly from frozen. Preheat your oven to 350°F (175°C) and bake for about 30-40 minutes. Check that it’s hot throughout. Enjoy your warm and tasty meal!

FAQs

Common Questions

What can I serve with Pesto Chicken Pasta Bake?

You can serve this dish with a simple salad. A green salad with lettuce and tomatoes works well. Garlic bread also pairs nicely with the bake. For a fresh touch, add a side of steamed veggies. These sides balance the flavors and add color to your meal.

Can I make this dish ahead of time?

Yes, you can make this dish ahead of time. Prepare the pasta bake and cover it tightly. Store it in the fridge for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time. This makes it easy for busy weeknights or gatherings.

Dietary Considerations

Is this recipe suitable for gluten-free diets?

This recipe is not gluten-free as it uses penne pasta. However, you can substitute gluten-free pasta. There are many good options available in stores. Just cook it according to the package instructions. This way, everyone can enjoy the dish.

Low-carb substitutions for the pasta

If you’re watching carbs, try using zucchini noodles instead of pasta. You can spiralize zucchini into long, thin strands. Another option is to use spaghetti squash. Both are healthy swaps that keep the dish light.

Troubleshooting Tips

What to do if it turns out dry or soggy?

If your bake is dry, add a splash of chicken broth before baking. This helps keep it moist. If it’s soggy, try baking it a bit longer. You can also let it cool for a few minutes before serving. This helps the layers set.

Adjusting for personal taste preferences

Feel free to change ingredients to suit your taste. If you like more veggies, add bell peppers or mushrooms. For a spicier kick, sprinkle in red pepper flakes. Experimenting can lead to fun new flavors in your dish!

This blog post covered a tasty Pesto Chicken Pasta Bake. We looked at important ingredients, how to prepare, and baking steps. You learned how to enhance flavor, swap ingredients, and store leftovers. I hope these tips inspire you to make this dish your own. Don’t hesitate to try new flavors or share with friends. Cooking can spark creativity and joy. Enjoy your culinary journey and remember: good food brings people togethe

- 2 cups uncooked penne pasta - 2 cups cooked chicken, shredded - 1 cup pesto sauce (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1/2 cup spinach, chopped - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish Using the right measurements is key to success. For this dish, we use cups and teaspoons. A standard cup equals 8 ounces. A teaspoon is about 5 milliliters. - Pasta: Use 2 cups for a good base. - Chicken: Shredded chicken needs 2 cups to ensure each bite is filled. - Pesto: One cup adds rich flavor. - Cheese: One cup of mozzarella and half a cup of Parmesan gives a creamy finish. When choosing ingredients, always go for the freshest options. Fresh basil and ripe tomatoes make a big difference in taste. If you want to make this dish your own, consider these options: - Pesto: You can make homemade pesto using fresh herbs, nuts, and olive oil. Store-bought is quick and easy. - Chicken: Use rotisserie chicken for ease or turkey for a leaner option. - Cheese: If you're lactose intolerant, try lactose-free cheese or dairy-free options like cashew cheese. These substitutions keep the spirit of the dish while meeting different tastes and needs. {{ingredient_image_1}} First, we need to boil the pasta. Fill a large pot with salted water. Bring it to a boil. Add two cups of uncooked penne pasta. Cook it according to the package instructions. This usually takes about 8 to 10 minutes. You want the pasta to be al dente, which means it should still have a slight bite. Drain the pasta and set it aside. Next, we shred the cooked chicken. You can use any cooked chicken, like rotisserie or leftover chicken. Just pull it apart into bite-sized pieces. Now, let's combine all our sauce and seasonings. In a large mixing bowl, add the shredded chicken, one cup of pesto sauce, half a cup of chopped spinach, one teaspoon of garlic powder, and a pinch of salt and pepper. Mix everything well until it's all combined. Now it’s time to mix everything together. In the same bowl, add the drained penne pasta and one cup of halved cherry tomatoes. Stir gently until the pasta is well coated with the pesto chicken mixture. Once mixed, transfer the pasta mixture into a greased 9x13 inch baking dish. Make sure to spread it out evenly. Now, top the dish with one cup of shredded mozzarella cheese and half a cup of grated Parmesan cheese. Preheat your oven to 375°F (190°C). Bake the pasta dish for 25 to 30 minutes. Keep an eye on it. You want the cheese to be bubbly and golden brown. To check for doneness, look for the cheese. If it’s melted and slightly brown, it’s ready. Let the dish sit for about 5 minutes after baking. This helps it set before you serve. Enjoy your delicious Pesto Chicken Pasta Bake! To boost flavor, add fresh herbs like basil or parsley. You can also try spices such as red pepper flakes for a kick. Mixing different cheeses can elevate the dish. I love using mozzarella for creaminess and Parmesan for a nutty taste. This combo gives a great flavor layer to your bake. Shredding chicken can be quick and easy. Use two forks to pull apart the meat. You can also use a stand mixer on low speed. For pasta, cook it until al dente. This means it should still have a bite. If you overcook it, the pasta may become mushy in the bake. Garnish with fresh basil leaves for a pop of color. You can also sprinkle extra Parmesan on top before serving. To serve, I recommend using a large spoon to scoop out portions. Pair it with a simple salad for a complete meal. This makes for a lovely dinner at home! Pro Tips Use Fresh Pesto: If possible, make your own pesto using fresh basil, garlic, pine nuts, and olive oil for a more vibrant flavor. Choose the Right Pasta: Penne works great, but you can also use rotini or fusilli to hold onto the sauce better. Rest Before Serving: Allow the dish to sit for a few minutes after baking to let the flavors meld and make serving easier. Experiment with Add-ins: Feel free to add vegetables like bell peppers or zucchini for extra nutrition and flavor. {{image_2}} To make a vegetarian pesto chicken pasta bake, you can swap out the chicken for some hearty vegetables. Try using: - 2 cups of cooked mushrooms - 1 cup of zucchini, diced - 1 cup of bell peppers, chopped These vegetables add flavor and texture. You can also toss in some roasted eggplant or artichoke hearts for extra taste. The dish will still taste great with pesto and pasta. If you want to add more protein to your dish, consider using beans or tofu. Here are some ideas: - Beans: Use 1 can of drained and rinsed chickpeas or white beans. They add fiber and protein. - Tofu: Use 1 cup of cubed, firm tofu. Sauté it first for a nice texture. You can also try different meats. Ground turkey or diced ham can bring a new twist. Just make sure to cook them before mixing them in. You can change the flavor of your pesto chicken pasta bake by trying different types of pesto. Here are some ideas: - Sun-dried tomato pesto: This adds a rich and sweet flavor. - Spinach pesto: A great way to sneak in more greens. Mix in spices or sauces for extra kick, like: - Red pepper flakes: For heat that can wake up your taste buds. - Lemon juice: A splash can brighten the whole dish. These variations will keep your meals exciting and full of flavor! To keep your pesto chicken pasta bake fresh, store leftovers in an airtight container. This method helps keep the flavors intact. Use a glass or plastic container with a secure lid. You can store it in the fridge for up to three days. Make sure to let it cool before sealing it. This prevents moisture buildup. If you want to save your pasta bake for later, freezing is a great choice. First, let the dish cool completely. Then, cut it into portions. Wrap each portion tightly in plastic wrap. After that, place the wrapped portions in a freezer-safe bag. This way, you can enjoy it for up to three months. To reheat, simply take a portion out and let it thaw in the fridge overnight. For a quick method, you can reheat it directly from frozen. Preheat your oven to 350°F (175°C) and bake for about 30-40 minutes. Check that it’s hot throughout. Enjoy your warm and tasty meal! What can I serve with Pesto Chicken Pasta Bake? You can serve this dish with a simple salad. A green salad with lettuce and tomatoes works well. Garlic bread also pairs nicely with the bake. For a fresh touch, add a side of steamed veggies. These sides balance the flavors and add color to your meal. Can I make this dish ahead of time? Yes, you can make this dish ahead of time. Prepare the pasta bake and cover it tightly. Store it in the fridge for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time. This makes it easy for busy weeknights or gatherings. Is this recipe suitable for gluten-free diets? This recipe is not gluten-free as it uses penne pasta. However, you can substitute gluten-free pasta. There are many good options available in stores. Just cook it according to the package instructions. This way, everyone can enjoy the dish. Low-carb substitutions for the pasta If you're watching carbs, try using zucchini noodles instead of pasta. You can spiralize zucchini into long, thin strands. Another option is to use spaghetti squash. Both are healthy swaps that keep the dish light. What to do if it turns out dry or soggy? If your bake is dry, add a splash of chicken broth before baking. This helps keep it moist. If it's soggy, try baking it a bit longer. You can also let it cool for a few minutes before serving. This helps the layers set. Adjusting for personal taste preferences Feel free to change ingredients to suit your taste. If you like more veggies, add bell peppers or mushrooms. For a spicier kick, sprinkle in red pepper flakes. Experimenting can lead to fun new flavors in your dish! This blog post covered a tasty Pesto Chicken Pasta Bake. We looked at important ingredients, how to prepare, and baking steps. You learned how to enhance flavor, swap ingredients, and store leftovers. I hope these tips inspire you to make this dish your own. Don’t hesitate to try new flavors or share with friends. Cooking can spark creativity and joy. Enjoy your culinary journey and remember: good food brings people together!

Pesto Chicken Pasta Bake

A delicious and easy pasta bake with chicken, pesto, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups uncooked penne pasta
  • 2 cups cooked chicken, shredded
  • 1 cup pesto sauce
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup Parmesan cheese, grated
  • 0.5 cup spinach, chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
  • In a large mixing bowl, combine the cooked chicken, pesto sauce, chopped spinach, garlic powder, salt, and pepper. Mix until well combined.
  • Add the cooked penne pasta and cherry tomatoes to the mixing bowl. Stir until the pasta is evenly coated with the pesto chicken mixture.
  • Transfer the pasta mixture into a greased 9x13 inch baking dish.
  • Top with shredded mozzarella and grated Parmesan cheese.
  • Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
  • Remove from the oven and let it sit for 5 minutes before serving.
  • Garnish with fresh basil leaves before serving.

Notes

Let the dish sit for a few minutes before serving for better slicing.
Keyword bake, chicken, pasta, pesto

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