Description
This Creamy Pesto Chicken Pasta Bake is a comforting and flavorful dish combining tender chicken, rigatoni pasta, and a luscious creamy pesto sauce. Packed with sun-dried tomatoes, broccoli, spinach, and a blend of mozzarella and parmesan cheese, this oven-broiled pasta bake offers a deliciously cheesy golden crust. Perfect for a satisfying family dinner ready in just 40 minutes.
Ingredients
Pasta and Chicken
- 10 oz rigatoni (¾ of a 1 lb box)
- 1.5 lbs chicken tenderloins, diced
- 1.5 tablespoons Italian seasoning
- 2 tablespoons olive oil (divided)
- Salt and freshly ground black pepper, to taste
Sauce and Vegetables
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 3 cups whole milk (can substitute half and half or cream for a richer sauce)
- 2 teaspoons Cajun seasoning
- 1 teaspoon red pepper flakes (optional)
- 8 oz sun-dried tomatoes, oil drained
- 1.5 cups broccoli florets (bite-sized)
- 2 cups baby spinach leaves
- 2 tablespoons butter
- Salt and freshly ground black pepper, about ½ tsp each for sauce
Cheese and Pesto
- 1/3 cup prepared pesto
- 1.5 cups shredded mozzarella cheese
- 1 cup grated or shredded parmesan cheese
Instructions
- Prepare the chicken: Drizzle 1 tablespoon olive oil over the diced chicken tenderloins and toss to coat evenly. Sprinkle Italian seasoning, 1 tsp salt, and freshly ground black pepper over the chicken and toss again to ensure even seasoning on all sides.
- Boil water for pasta: Bring a large pot of salted water to a boil while cooking the chicken and making the sauce, to save time.
- Cook the chicken: Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Add the seasoned chicken and cook about 4-5 minutes per side, flipping once, then reduce heat to low and cook another 3-4 minutes until the chicken is fully cooked through. Remove chicken from pan and set aside.
- Sauté vegetables: In the same skillet, reduce heat to medium-low and add 2 tablespoons butter. Melt the butter, then add diced onion and sauté 2-3 minutes until translucent. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Make the sauce: Pour in milk and stir in Cajun seasoning, red pepper flakes if using, and about ½ tsp salt and pepper each. Add sun-dried tomatoes and broccoli florets, bringing the mixture to a low simmer. Cook until broccoli softens, about 5 minutes.
- Cook the rigatoni: Meanwhile, cook rigatoni in the boiling water until al dente, according to package instructions. Drain and set aside.
- Combine sauce and ingredients: Add baby spinach to the simmering sauce and stir until wilted. Fold in cooked rigatoni, cooked chicken, and pesto sauce until everything is evenly coated with the creamy pesto sauce.
- Broil with cheese topping: Preheat your oven to broil. Top the pasta mixture evenly with shredded mozzarella and grated parmesan cheese. Place the skillet under the broiler for 3-5 minutes until the cheese melts and develops a golden brown crust. Watch carefully to prevent burning.
Notes
- If you prefer a richer sauce, substitute whole milk with half and half or cream.
- Cajun seasoning varies by brand; adjust amount or omit if you want a milder flavor.
- Use an oven-safe skillet for easy transfer to the broiler.
- Red pepper flakes are optional for added heat.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
