Chicken Pesto Pasta Bake

This chicken pesto pasta bake is super delicious! It’s Italian comfort food and all you pesto lovers out there will love it! It has chicken, zucchini, pesto, pasta and Parmesan cheese. It’s creamy and totally scrumptious! You can make your own pesto (recipe for basil almond pesto HERE) or simply buy some store bought which is a great alternative to homemade.

What you need to make chicken pasta pesto bake:

Serves 6

• 2 chicken breast – diced
• 2 cups diced zucchini – yellow or green
• 2 tablespoon olive oil
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 cups chicken stock
• 1 cup water
• 1/2 cup cream
• 1/3 cup pesto
• 1 lb pasta – bow tie
• 1/2 cup Parmesan cheese

Instructions

1. Preheat oven to 375 F.
2. In a large oven proof skillet or cast iron pan, add diced chicken, zucchini and olive oil. Saute briefly so chicken gets olive oil on it.
3. Sprinkle with flour, salt, garlic powder and black pepper and stir.
4. Add chicken stock, water, cream, pesto and pasta and stir together over medium-high heat.
5. Cover pan with foil, place in the oven and bake for 30 minutes.
6. Uncover and bake for 10 minutes more.
7. Remove from oven, stir well and sprinkle with Parmesan cheese.
8. Enjoy!

Print

Chicken Pesto Bake

Delicious pesto zucchini and chicken pasta dinner!

Course Dinner, Lunch, Main Dish

Cuisine Chicken, Dinner, Italian

Keyword basil, Chicken, Dinner, Easy Recipes, pasta, Weekend Dinner, Weeknight Dinner

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Ingredients

• 2 chicken breast - diced
• 2 cups diced zucchini - yellow or green
• 2 tablespoon olive oil
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 cups chicken stock
• 1 cup water
• 1/2 cup cream
• 1/3 cup pesto
• 1 lb pasta - bow tie
• 1/2 cup Parmesan cheese

Instructions

• Preheat oven to 375 F.
• In a large oven proof skillet or cast iron pan, add diced chicken, zucchini and olive oil. Saute briefly so chicken gets olive oil on it.
• Sprinkle with flour, salt, garlic powder and black pepper and stir.
• Add chicken stock, water, cream, pesto and pasta and stir together over medium-high heat.
• Cover pan with foil, place in the oven and bake for 30 minutes.
• Uncover and bake for 10 minutes more.
• Remove from oven, stir well and sprinkle with Parmesan cheese.
• Enjoy!