Because a one pan pasta recipe is where it’s at friends – One Pan Chicken Pesto Pasta Bake. This is the type of comfort food I love. All made in one pan – the pasta cooks in the sauce – it’s flavourful and about to become a favourite at your house too.
I’m a carbaholic. There, I said it. I want all the carbs – summer, winter, rain or shine – so meals like this happen often in our house. From mac and cheese to beef stroganoff served over a big plate of pasta, this is my happy place. It’s one of those dishes we eat until every last morsel, even if that means dinner or lunch 3 days in a row (since there is only 2 of us).
Why you’ll love it
I created this creamy chicken pasta bake recipe years ago while I was testing ways to use my Sun dried Tomato Pesto, the result was this rich and vibrant pasta bake. It gets it’s bright colour from both the pesto and red capsicum (bell pepper) which is mixed through the pasta. Sun-dried tomatoes are wonderful for creating deep, umami flavour in a dish, just like in this Creamy Tuscan Chicken.
- Cheesy, creamy, hearty and rich in flavour
- Good family comfort food
- All made in one pan, including cooking the pasta
- One pan means easy clean up
- Quick to prepare
You could make this meal extra special with a side of pesto garlic bread.
Tools you’ll need
To keep this truly one pan, make sure to use a pan that can go from the stove to oven. This one is enamel coated cast-iron but any pan that can go from stove to oven will work perfectly well. Make sure it has room for a good 8 cups worth of deliciousness and a heavier based pan like a cast-iron skillet will work best as it better distributes the heat.
Pesto pasta bake ingredients
Detailed instructions in the recipe card below.
- Chicken: I use skinless boneless chicken breasts but you can certainly swap them for skinless boneless chicken thighs or even ground chicken / chicken mince.
- Onion and garlic: Always a great duo for adding flavour.
- Capsicum: I like red but any will work.
- Pasta: I love using dried spiral pasta in this dish but other dried pasta types will work too, like penne especially.
- Chicken Stock: The flavour of stocks can vary greatly among brands so use one you know has great flavour. When it comes to stock, the cheapest is that way for a reason, so invest in a quality one for best flavour.
- Pesto: I use my homemade sun dried tomato pesto for this this pesto pasta bake but a basil pesto will also work. You could also try some lesser known homemade pestos like broccoli or this celery leaf pesto.
- Cream: You’re looking for thickened cream / heavy cream for this one.
- Cheese: There are two types of cheese here – Gouda is mild and creamy but melts lovely and parmesan gives a rich umami flavour and adds a bit of salt too.
Tips and FAQs
- What cheese to use for pasta bake? This recipe calls for gouda since I love it’s combination of creaminess and flavour and it’s ability to be smooth and gooey when melted. A good cheddar will work, or you could even use a combination of mozzarella for meltiness and add extra parmesan for flavour as mozzarella can be quite bland.
- Which pasta to use for pasta bake? A pasta with ‘body’ will work best for pasta bakes. I love spirals because the sauce gets in all the grooves, so every mouthful is rich flavour. Penne or macaroni would work too. These sorts of pastas help everything mix together evenly and keep the pasta bake looking full in the baking dish.
- Can I use pesto from the shop? You can use store-bought but I urge you to make your own tomato pesto. It’s quick and easy and you’ll have some left to enjoy on crostini or mixed through cream cheese as a dip. If you do use store-bought, make sure to taste test before this goes into the oven as all pestos with have different levels of salt in them.
- Can I reheat this pasta bake? You can reheat it but it may become a little dry (as the pasta will continue to absorb any moisture the longer it sits) but just add a little stock or water when reheating it to keep it creamy.
Very little can beat a comforting pasta bake recipe, especially when it’s loaded with flavour like this One Pan Chicken Pesto Pasta Bake. Easy and delicious, your family will love this recipe.
Want to try this chicken pasta bake?
If you try this chicken pesto pasta bake recipe, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too!
More pasta dishes you’ll love
- Rigatoni al forno
- Stovetop Pumpkin Mac N Cheese
- Greek Pastitsio
- Meatball Pasta Bake
- Chicken Lasagna with Spinach and Mushrooms
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One Pan Chicken Pesto Pasta Bake
- 2 tablespoons olive oil
- ½ medium red onion, sliced
- 2 large chicken breasts, skinless, sliced (700g / 24oz)
- 1 clove garlic, crushed
- 1 large red capsicum, diced
- 250 g dry spiral pasta (3 level cups)
- 1 cup chicken stock (250ml / 8.8oz)
- 1 ¼ cup water (310ml)
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- ½ cup sundried tomato pesto
- 1 cup thickened cream (heavy cream)
- 1 cup lightly packed, grated gouda (or mozzarella or other creamy good melting cheese) (120g / 4.2oz)
- ¼ cup not packed, finely grated Parmesan
- Preheat the oven to 190C / 375F / 170C fan forced.
- Using a large pan that can go from the stove-top to the oven, heat 1 tablespoon of oil over medium-high heat.
- Saute the onion, 2-3 minutes, until translucent.
- Add the sliced chicken and remaining oil and cook, stirring regularly until almost cooked through (another 3-4 minutes).
- Add the garlic and capsicum and saute, stirring for 1 minute.
- Add the pasta, stock, water, salt and pepper. Cook for about 10-12 minutes until pasta is almost cooked through (it should still have bit of bite but not taste raw)
- Stir through the pesto and cream, and taste. Add salt and pepper to taste.
- Stir through 1/3 cup of gouda, then top the pasta with remaining gouda and parmesan.
- Bake, uncovered for 15-20 minutes until starting to turn golden on top.
- Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.
- I use a standard Australian 20ml tablespoon.
- Don’t used dried parmesan. Make sure to use the real thing – it makes a huge difference to flavour.
- You can use any pasta with ‘body’ like spirals, penne or macaroni.
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