Chicken Pesto Pasta Bake
Try this Chicken Pesto Pasta Bake recipe, or contribute your own.
Try this Chicken Pesto Pasta Bake recipe, or contribute your own.
- olive oil
- salt & pepper
- 1 onion, diced
- 1 lb. tube shaped pasta (i used cavatappi - could also u rigatoni, etc.)
- 8 chicken tenders sliced in strips
- 1 8 oz. box mushrooms
- 3 cloves garlic chopped
- 1 bag spinach
- 1 c. pesto
- 3 tbls. flour
- 3 tbls. butter
- 3 1/2 c milk
- 2 c. shredded cheese (i used a combination of parmes monterey jack - see note)
- opt: 1/2 c. shredded mozzarella cheese
- Carbohydrate 51.2526000320963 g
- Cholesterol 84.0000000710095 mg
- Fat 28.7338500226281 g
- Fiber 6.43700012683868 g
- Protein 35.742800022865 g
- Saturated Fat 15.8917650131811 g
- Serving Size 1 1 recipe (1588g)
- Sodium 1143.26562528403 mg
- Sugar 44.8155999052576 g
- Trans Fat 3.62808625267197 g
- Calories 585 calories
Step-by-step
- Preheat oven to 350°F
- Cook pasta al dente according to package directions. Drain. Return to pan and toss with a bit of olive oil to keep pasta from sticking together.
- While pasta is cooking, slice chicken tenders into strips about ½-1/2" thick. Season pieces with salt and pepper.
- In large skillet, heat a little olive oil to coat bottom of pan. Add chicken strips and sauté until no longer pink. Remove chicken from skillet and set aside.
- Add onions, mushrooms and garlic to pan (add a little more olive oil if needed). Sauté until onions and mushrooms are tender being careful not to burn the garlic.
- Add spinach and toss to combine. Cook until wilted. Add chicken back to pan and stir to combine. Add chicken mixture to pasta and toss to combine.
- In saucepan, heat butter over medium heat until melted. Add flour. Whisk and continue to cook about a minute. Slowly add milk, while continuing to whisk. Cook until sauce has thickened. Remove from heat and stir in 2 cups cheese and pesto.
- Add sauce to pasta/chicken mixture and toss well to combine.
- If you want extra cheesiness, layer half of pasta mixture in greased casserole dish. Sprinkle ½ c. shredded mozzarella cheese over top. Add remaining pasta/chicken mixture. Top with remaining mozzarella. I also added a little more parmesan on top. You can omit this cheese layer if you want but why?
- Bake until heated through and lightly golden on top, about 20-25 minutes.
My Go-To Weeknight Dinner: Chicken Pesto Pasta Bake
As a working mom, time is my most precious commodity. Finding quick, easy, and delicious meals that the whole family enjoys is a constant quest. This Chicken Pesto Pasta Bake has become my absolute go-to weeknight dinner. It's surprisingly simple to make, requires minimal cleanup, and always leaves everyone satisfied. Forget takeout – this recipe is my secret weapon against dinnertime chaos!
The best part? It's incredibly versatile. I often adjust it based on what I have on hand. Sometimes I add sun-dried tomatoes for a burst of extra flavor, or swap out the cavatappi pasta for something else entirely. The beauty of this recipe is its adaptability. Feel free to experiment and make it your own! One time, I was short on mushrooms, so I used a can of artichoke hearts instead - it was a pleasant surprise. The pesto adds a vibrant, fresh taste that cuts through the richness of the cheese and chicken.
This recipe is a lifesaver on those crazy busy evenings when the kids are demanding snacks, my husband is juggling conference calls, and I'm trying to squeeze in a few minutes of "me time." The prep is quick, the cooking is easy, and the cleanup is minimal. This means more time for family and less time stressing over dinner. It’s a win-win!
I usually double the recipe and freeze half for another night. This way, I've got a quick and healthy meal ready to go whenever I need it. It reheats beautifully, making it perfect for those days when I don't have any energy to cook. Trust me, this Chicken Pesto Pasta Bake is a game-changer. It's quick, delicious, and helps me conquer those hectic weeknights. The kids devour it, my husband raves about it, and that, my friends, is the ultimate culinary success.
Ingredient variations:
- Pasta: Feel free to use any shape you like! Rotini, penne, or even farfalle would work wonderfully.
- Cheese: Experiment with different cheeses! A blend of cheddar and mozzarella, or even a creamy parmesan, would be delicious.
- Vegetables: Add other vegetables like bell peppers, zucchini, or broccoli for extra nutrients and flavor.
- Protein: Swap the chicken for sausage, ground beef, or even chickpeas for a vegetarian option.
Tips for success:
- Don't overcook the pasta; it should be al dente.
- Make sure the chicken is cooked through before adding it to the pasta.
- If the sauce is too thick, add a little more milk.
- If the sauce is too thin, let it simmer for a few more minutes.
- Top with fresh basil before serving for an extra touch of freshness.
This recipe is more than just a meal; it's a testament to the power of simple, delicious food to bring families together. It's a testament to the busy mom who always finds a way to create a comforting and satisfying dinner, even when time is tight. And in the end, isn't that what truly matters?
