This grilled chicken pesto pasta bake is an easy, flavorful summer dinner. Made with bright fresh pesto, tender grilled chicken, sun-dried tomatoes and plenty of cheese, it’s a comforting one-dish meal with excellent leftovers.
Ready for dinner tonight? This recipe comes together simply and tastes like summer in every bite.
This cheesy pesto pasta bake combines fresh herb flavor with comforting baked cheese. Aside from grilling the chicken and boiling the pasta, you just mix everything in a baking dish and finish it in a hot oven until it’s golden and bubbling. If you make pesto ahead and keep it in the freezer, this comes together even faster—though store-bought pesto also works well in a pinch.
The base of the dish is pesto whisked with cream, forming a silky, herby sauce that coats every noodle. You can make pesto right before cooking, but using preserved pesto saves time and delivers consistent flavor.
Make a big batch of basil pesto during peak season and freeze portions for easy weeknight dinners. The pesto adds bright, fresh notes to the creamy sauce in this bake.
This is what else goes into the dish
- Grilled chicken: chopped or shredded. Rotisserie chicken works well if you need a shortcut.
- Sun-dried tomatoes: finely chopped so they distribute evenly through the pasta and add a concentrated, tangy pop.
- Cooked pasta: penne, rigatoni or any short tubular pasta are ideal because the sauce gets inside the tubes. Elbow or other short pastas also work.
- Mozzarella and Parmesan: the mozzarella melts into gooey pockets while the Parmesan adds savory depth.
Everything is combined in a baking dish with the pesto-cream sauce, stirred to coat, then topped with cheese and baked until golden and bubbling. The aroma filling your kitchen is part of the appeal—herby, cheesy and comforting.
This is a meal you’ll want to make repeatedly. It’s bright and summery from the pesto and tomatoes, yet satisfying and cozy from the baked cheese and chicken. The leftovers are delicious—reheat gently with a splash of cream or milk to loosen the sauce.
Serve with a green salad or roasted vegetables for a balanced dinner. Guests love the combination of fresh basil flavor and baked comfort food—expect requests for seconds.
(That classic cheese pull says it all!)
This dish works year-round but especially shines in summer when basil and tomatoes are at their best. It’s a reliable crowd-pleaser with straightforward steps and bold flavor.
Grilled Chicken Pesto Pasta Bake
Grilled Chicken Pesto Pasta Bake
An easy, comforting pasta bake made with fresh pesto, grilled chicken, sun-dried tomatoes, Parmesan and mozzarella. Perfect for summer dinners and great for leftovers.
Yield: 4 to 6 servings
Prep Time: 40 mins · Cook Time: 20 mins · Total Time: 1 hr
Ingredients
- 2 boneless, skinless chicken breasts
- Kosher salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 pound penne pasta (or other short pasta)
- 3/4 cup prepared pesto (homemade or store-bought)
- 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
- 1/2 cup finely grated Parmesan cheese
Instructions
- Preheat a grill to high. Season the chicken with salt, pepper and garlic powder.
- Grill the chicken 5–6 minutes per side, or until an instant-read thermometer reads 165°F (74°C). Let rest 20 minutes, then chop or shred. Alternatively, use rotisserie or pre-cooked chicken.
- Preheat the oven to 400°F (205°C). Spray a 9×13-inch baking dish with nonstick spray.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain.
- While the pasta cooks, add the pesto to the prepared baking dish. Pour in the cream and whisk until smooth and combined.
- Add the cooked pasta to the baking dish and toss so every piece is coated in the pesto cream.
- Stir in the chopped sun-dried tomatoes and the grilled chicken. Add 1 1/2 cups of the mozzarella and the Parmesan, mixing until the cheese is evenly distributed.
- Top the pasta with the remaining mozzarella. Bake 20–25 minutes, until the top is golden and the dish is bubbly. Let cool slightly before serving and sprinkle extra Parmesan if desired.
Notes: Use any short pasta you prefer. If reheating leftovers, add a splash of cream or milk and warm gently to restore creaminess.
Course: Main Course · Cuisine: American
Author: How Sweet Eats (recipe source)
Pasta perfection—simple, herby, and wonderfully cheesy.