Grilled Chicken Pesto Pasta Bake.
This grilled chicken pesto pasta bake is an easy, delicious comforting summer dinner! Made with fresh pesto, it’s filled with grilled chicken, sun dried tomatoes, parmesan and loads of flavor. The leftovers are incredible too!
Time to make dinner for tonight!!
This grilled chicken pesto pasta bake is cheesy, comforting and filled with all that summer flavor that you love. In one cozy package!
It’s pretty darn easy too, because aside from grilling the chicken and boiling the pasta, we’re just throwing everything in a dish and bringing it together in a hot oven until bubbly. Get your pesto ready because this is about to be herb heaven.
I can already taste it!
There have been many instances of me rambling on this website about making batches of pesto throughout the summer. This is no different! I love making batches of my favorite pesto and keeping it in the freezer so I can easily grab it all season (or year) long.
And that’s important because it’s the base for this recipe. This starts with a bunch of pesto in a baking dish mixed with some cream to create a lovely sauce that coats each noodle perfectly. Of course, you can make the pesto right before you prepare this recipe. But it comes together SO much quicker if you already have pesto made!
I also won’t tell anyone if you use your favorite store-bought pesto in a pinch. Sometimes it happens!
All you have to do is grab that pesto and whisk in your cream and the sauce is DONE. It’s a blanket of herby goodness and I am here for it.
This is what else goes into this dish of deliciousness!
Grilled chicken! If you’re in a pinch, you can use rotisserie too. Basically, some cooked shredded or cubed chicken is key here.
Sun dried tomatoes. I like to dice them finely because it makes them easier (and frankly, more enjoyable) to eat in the pasta.
Cooked pasta, like penne or rigatoni. I like a tube because the sauce gets inside of it and that’s just an excellent surprise. But most short cut pastas would work. Even elbow noodles are fine.
Mozzarella and parm. Because my life revolves around cheese and I will not apologize!
Everything gets poured in the dish with the pesto and cream mixture, tossed around and then baked until golden, bubbly, extra cheesy and hot.
Your kitchen will smell amazing! Your mouth will be watering. It’s easy and delicious and everyone loves the heck out of this dish. I promise!
This is one of those meals that you will want to make over and over again. And I bet it will be highly requested!
It tastes incredible. Summery and fresh but with that cheesy baked element of comfort food.
(The most perfect cheese pull, right?!)
A meal that you can make all year round, but that really shines this season when everything tastes garden-fresh.
Grilled Chicken Pesto Pasta Bake
Grilled Chicken Pesto Pasta Bake
Ingredients
- 2 boneless, skinless chicken breasts
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 pound penne pasta
- ¾ cup prepared pesto
- 1 cup heavy cream
- 2 cups grilled chopped or shredded chicken
- 1 6 oz jar sun-dried tomatoes, drained and chopped
- 2 cups shredded mozzarella or italian blend cheese
- ½ cup finely grated parmesan cheese
Instructions
- Preheat your grill to the highest setting. Season the chicken all over with salt and pepper, then sprinkle it with the garlic powder.
- Grill the chicken for 5 to 6 minutes per side, or until the internal temperature registers 165 degrees F. Let rest for 20 minutes before chopping. Alternatively, you can use rotisserie chicken or pre-cooked chicken for this recipe.
- Preheat the oven to 400 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- Bring a pot of salted water to a boil and cook the pasta according to the package directions. Cook it until al dente, then drain.
- While the pasta is boiling, add the pesto to the baking dish. Pour in the cream and whisk until fully combined.
- Add the cooked pasta to the dish and toss well, until every piece is coated in the sauce.
- Add the tomatoes and grilled chicken on top. Toss well. Add in 1 ½ cups of the mozzarella cheese and the parmesan cheese. Stir and mix well until the cheese is dispersed throughout the pasta.
- Top the pasta with the remaining mozzarella. Bake for 20 to 25 minutes, or until golden and bubbly. Let cool slightly before serving. Top with extra parmesan if desired.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Pasta perfection.
2 Comments on “Grilled Chicken Pesto Pasta Bake.”
Do you really use green can Parm in the pesto and in the bake? If so, that is much more economical, but I thought pesto might deserve the real thing. If the taste is good with green can Parm then I’m all for it.
no i do not!! i used finely grated parmigiana-reggiano from costco!! i am not sure how the green can parm would work – i don’t think i’ve bought it in 20+ years!