30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Creamy Chicken Pesto Pasta Bake
A more refined version of the classic pasta bake, featuring sun-dried tomatoes and a touch of white wine in the sauce.
Total Time
70
Yield
6
Calories
700 cal
Difficulty
Medium
Cuisine
Italian
(0 reviews)
What You'll Need
Equipment:
Skillet, Large pot, 9x13 inch baking dish, Mixing bowl •
Shop these items →
Instructions
Preheat oven to 375°F (190°C).
Season Chicken with Olive Oil, Italian Seasoning, Salt, and Pepper. Cook in a skillet over medium heat until cooked through, about 10-12 minutes. Shred or dice the cooked chicken.
Cook Pasta according to package directions. Drain and set aside.
In a large skillet, sauté Garlic until fragrant. Deglaze the pan with White Wine and let it reduce slightly. Add Heavy Cream, Pesto, and Sun-dried Tomatoes. Simmer for 5 minutes.
Add the cooked Pasta and shredded Chicken to the sauce and mix well.
Pour the pasta mixture into a greased 9x13 inch baking dish.
Sprinkle Mozzarella and Parmesan Cheese over the top.
Bake for 20-25 minutes, or until bubbly and golden brown.
