Creamy Pesto Chicken Pasta Bake

A quick and easy one-pan pasta bake filled with creamy ricotta, savory pesto, and gooey cheese that the whole family will love.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Main Ingredients

2 cups cooked pasta (penne or rotini) Pasta should be fully cooked before mixing.
2 cups cooked chicken, shredded You can substitute with cooked veggies for a vegetarian option.
1 cup pesto sauce Store-bought pesto can be used for convenience.
1 cup ricotta cheese Cottage cheese or a vegan alternative can be used as a substitute.
1 cup mozzarella cheese, shredded Don't skimp on the cheese for maximum gooeyness.
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon olive oil For greasing the baking dish.
1 teaspoon garlic powder

Preparation

Preheat your oven to 375°F (190°C).
In a large bowl, combine the cooked pasta, shredded chicken, pesto sauce, ricotta cheese, garlic powder, salt, and pepper. Mix well until everything is nicely coated.
Grease a baking dish with the olive oil and pour the pasta mixture into the dish.
Top the mixture with the shredded mozzarella and grated Parmesan cheese.

Baking

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy!

Leftovers keep well in the fridge for about 3-4 days. Store in an airtight container. Freeze for up to 2 months. Reheat in the oven.