Creamy Pesto Chicken Pasta Bake

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):

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.