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Elevate weeknight dinners with this one-skillet pesto chicken pasta bake! An irresistible blend of Italian and Cajun flavors, it features pesto, Parmesan, Cajun spices, broccoli, spinach, sun-dried tomatoes, al dente Rigatoni, and tender chicken in a decadent, creamy sauce. Sign me up!
Looking for a comfort food dish that’s anything but ordinary? This pasta bake combines the best of Italian and Cajun flavors with a creamy, cheesy sauce made from pesto, Parmesan, Cajun spices, and sun-dried tomatoes, delivering bold, indulgent flavors bite after bite. Packed with wholesome ingredients like spinach, broccoli, tender chicken, and hearty pasta, it’s a convenient all-in-one meal (gotta love that!). Plus, it’s made entirely in one oven-safe skillet—perfect for a quick weeknight dinner with minimal cleanup!
That whole chicken-pesto-pasta combo has got me hooked. So much so that it’s inspired several of my other favorite recipes (like this Easy Chicken Pesto Pasta and my One-Pan Orzo Tuscan Chicken Bake), but this one’s been taking the cake recently. You’ll see why soon enough!
Why You’ll Love This Creamy Pesto Chicken Pasta Bake
Oh, I cannot WAIT for you to try this pasta bake. Here are just a few reasons I will be making it on repeat for the foreseeable future:
- Packed with flavor. This pasta bake is the perfect fusion of Italian and Cajun comfort food, blending the bold flavors of pesto, nutty Parmesan, Cajun seasoning, and sun-dried tomatoes. Each ingredient brings its own unique flair to the rich, creamy sauce, and somehow, they just work together.
- All-in-one meal. Packed with spinach, broccoli, sun-dried tomatoes, and tender chicken, this recipe goes beyond being a simple carb-loaded pasta dish. It’s a wholesome, all-in-one meal, which I LOVE for busy weeknights.
- One-skillet wonder. From stovetop to broiler, this recipe is made in a single oven-safe skillet. So, cleanup’s a breeze!
Key Ingredients
Time to grab everything you need from the store and get yourself into the kitchen! Here’s a shopping list for you (you’ll find precise measurements in the recipe card below):
- Rigatoni – Any short pasta shape will do, but Rigatoni is my favorite here.
- Chicken tenderloins – Dice the chicken into bite-sized pieces. You can use boneless chicken breasts or thighs instead if you prefer.
- Prepared pesto – If you have a recipe you like, go ahead and make it from scratch. I usually use store-bought pesto for the convenience factor, though.
- Cheese – I used a combination of shredded mozzarella and parmesan cheese (both shredded fresh from the block, ideally).
- Butter – Opt for unsalted butter if you have it, to allow more control over the seasoning.
- Yellow onion – Diced. Red onion or shallots would also work.
- Garlic cloves – Minced nice and fine.
- Seasonings – I used a combination of salt, pepper, Italian seasoning, red pepper flakes, and Cajun seasoning. I included my homemade Cajun seasoning blend in the recipe card below, but a store-bought version would work just fine.
- Whole milk – Want a richer sauce? Use half and half or heavy cream instead.
- Sun-dried tomatoes – Get the ones packed in oil. You’ll want to drain the oil, but you can keep it for another use.
- Broccoli – Cut into bite-sized florets.
- Baby spinach – Fresh, not frozen.
How to Make a Pesto Chicken Pasta Bake
Here comes a quick overview of how to make this hearty pasta bake. Be sure to scroll to the recipe card below for more thorough instructions (and my Cajun seasoning recipe):
- Season the chicken. Toss the chicken with 1 tablespoon of olive oil, Italian seasonings, 1 teaspoon of salt, and some pepper.
- Boil. Bring a large pot of water (and a generous pinch of salt) to a boil.
- Cook the chicken. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Cook the chicken for ~8 minutes, flipping halfway and reducing the heat to low.
- Sauté the aromatics. Turn the heat to medium-low and add 2 tablespoons of butter to melt. Add in the onion and sauté until translucent. Add in garlic and sauté until fragrant.
- Build the sauce. Add the milk, Cajun seasonings, red pepper flakes, and some salt and pepper to taste.
- Cook the veggies. Add the sun-dried tomatoes and broccoli. Bring the sauce to a simmer and cook until the broccoli is tender.
- Cook the pasta. Meanwhile, cook the Rigatoni to al dente.
- Wilt. Add the spinach to the sauce and stir until wilted.
- Put it all together. Fold the pasta, chicken, and pesto into the sauce.
- Make it cheesy. Top it all with mozzarella and Parmesan.
- Broil. Turn the oven to broil. Pop the skillet under the broiler for 3-5 minutes or until the cheese melts and starts to brown.
Tips for Success
Before you get to cookin’, have a read through these simple tips and tricks. They’ll help you get the recipe right the first time around.
- Grate your own cheese. Pre-grated/shredded cheeses don’t melt well, so grate your Parmesan and mozzarella from the block.
- Salt the pasta water. Whenever you make pasta, it’s important to add a pinch or two of salt to the water so the pasta doesn’t come out bland.
- Al dente. Cook the pasta just until al dente and no more. If you cook it for too long, you’ll end up with mushy noodles.
- Reserve some pasta water. It’s wise to reserve a cup or so of pasta water when you drain the pasta. The starchy water can save the day if your sauce is too thick and/or if it’s not coating the pasta smoothly.
- Keep the heat down. When making the sauce (especially after you add the milk), don’t let the heat get up over medium-low. Otherwise, you risk curdling the sauce.
- Keep an eye on things. Broilers work fast! So, once you pop the skillet in the oven, keep a close eye on things so your masterpiece doesn’t burn.
Variation Ideas
Want to put your own spin on this heartwarming pesto chicken pasta bake? Here are a few ideas for you:
- Use a different protein. Not much of a chicken person? Feel free to use cooked and crumbled Italian sausage or ground beef. You can also leave the chicken out altogether (or use something like Beyond Meat) for a vegetarian spin.
- Cheese swap. I used Parmesan and mozzarella, but you could easily swap out the Parmesan for pecorino for a slightly sharper flavor. Then, Fontina and Gruyere are great melting cheeses that would do well in the place of the mozzarella.
- Cajun for Italian. If you want to keep things more Italian-themed, you can swap the Cajun seasoning for Italian seasoning.
- Veggie additions. I kept it to broccoli, spinach, and sundried tomatoes, but you could swap the spinach out for baby kale and/or add other veggies such as diced zucchini, mushrooms, or cherry tomatoes.
Serving Suggestions
This creamy pasta bake is a complete meal on its own—packed with veggies, protein, and hearty carbs to keep everyone satisfied. But hey, who says it can’t have a little company?
Pair this satisfying main with a light salad or a cozy soup to take things up a notch. My 30-Minute Zuppa Toscana or this Panera Autumn Squash Soup would be perfect. Don’t forget some crusty bread—or better yet, a slice of my famous Garlic Bread—to soak up any extra sauce. And for the ultimate finishing touch, pour yourself a glass of red wine. A bold Cabernet Sauvignon is my personal favorite with this dish!
How to Store and Reheat Extras
- Refrigerator. Seal the fully cooled leftovers in an airtight container and store them in the fridge for up to 4 days.
- Freezer. Once cooled to room temperature, seal the leftover pasta in an airtight, freezer-safe container and store it in the freezer for up to 3 months. Allow the pasta to thaw in the fridge before reheating.
- To reheat. Transfer the leftover pasta to a baking dish and cover with aluminum foil. Bake at 325°F for 10 minutes or until heated through. Alternatively, microwave individual portions in 30-second intervals until warm.
Looking for More Pasta Recipes?
As winter approaches, stocking up on cozy pasta recipes is a must! Here are a few others you’ll want to add to your collection:
I hope you enjoyed this recipe for my Creamy Pesto Chicken Pasta Bake! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Creamy Pesto Chicken Pasta Bake
Equipment
- Oven-safe skillet, safe for broiling temperature
Ingredients
- 10 oz rigatoni ¾ of a 1lb box
- 1.5 lbs. chicken tenderloins diced
- 1.5 tablespoons Italian seasoning
- 1/3 cup prepared pesto
- 1.5 cups shredded mozzarella
- 1 cup parmesan shredded or grated
- 2 tablespoons butter
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 2 teaspoons Cajun seasoning see recipe notes for my recipe
- 1 tsp red pepper flakes optional
- 3 cups whole milk half and half or cream can be substituted for a richer pasta
- 8 oz sun-dried tomatoes oil drained
- 1.5 cups broccoli cut into bite-sized florets
- 2 cups baby spinach
- Olive oil
- Salt and freshly ground pepper
Instructions
- Drizzle chicken with one tablespoon olive oil and toss to coat. Sprinkle over the Italian seasonings and 1 tsp salt and freshly ground pepper as you toss the chicken to ensure it’s evenly coated on all sides.
- Bring water to a boil in a large pot for the pasta while cooking the chicken and sauce.
- In an oven-safe skillet over medium heat, add 2 tablespoons of olive oil or enough to coat the bottom of the pan. Cook chicken about 4-5 minutes, flip once, reduce heat to low, and continue to cook about 3-4 minutes or until cooked through. Set aside.
- In the same pan, reduce heat to medium-low and add 2 tablespoons butter to melt. Add in the onion and sauté until translucent, about 2-3 minutes. Add in garlic and sauté until fragrant.
- Pour in the milk and sprinkle in Cajun seasonings and red pepper flakes (if using) and salt and pepper to taste (about ½ tsp each). Add in sun-dried tomatoes and broccoli and bring to a low simmering boil until the broccoli softens, about 5 minutes.
- Meanwhile, cook the rigatoni to al dente.
- Into the sauce, add in the spinach leaves, stirring into the sauce until they wilt. Fold the cooked rigatoni, chicken, and pesto into the sauce until it’s evenly incorporated.
- Turn the oven to broil. Top the pasta with mozzarella and parmesan. Broil for 3-5 minutes or until the cheese melts and starts to brown.
Notes
Homemade Cajun Seasoning:
- 1 tablespoon paprika
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon dried parsley
- ¾ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon brown sugar
- ¾ teaspoon cayenne pepper (add more if you like heat)
- ¼ teaspoon cracked pepper, to taste
Anytime I see a recipe with pesto I have to try it. This was absolutely delicious. I used Rao’s jarred pesto for the first time and I agree it tastes close to homemade.
Pesto + sun-dried tomatoes – you know this is going to be the best dish ever.