How to Make Creamy Pesto Chicken and Broccoli Pasta Bake

Looking for a cozy, satisfying meal that’s easy to throw together and bursting with flavor? This Creamy Pesto Chicken and Broccoli Pasta Bake checks every box. It’s creamy, cheesy, herby, and packed with tender chicken and crisp-tender broccoli—all baked into one comforting dish. Perfect for busy weeknights or relaxed weekends, this family-friendly recipe delivers big on taste with simple ingredients and zero fuss.

What sets this bake apart is the homemade creamy pesto sauce—rich and flavorful without being too heavy. Plus, it’s made without any pork, salami, or alcohol, making it ideal for a clean, wholesome dinner everyone can enjoy. You’ll love how easily it comes together and how satisfying it is with every bite. Whether you’re feeding a crowd or just want leftovers that reheat beautifully, this pasta bake is a guaranteed hit.

Why You’ll Love This Creamy Pesto Chicken Pasta Bake

There’s so much to love about this easy pasta bake. It combines juicy chicken, fresh broccoli, and pasta in a creamy pesto sauce that feels indulgent but is surprisingly simple to make. No fancy techniques or hard-to-find ingredients—just good, honest flavor.

This dish is incredibly versatile. You can prep it ahead, make it gluten-free with the right pasta, or even swap in veggies like spinach or mushrooms. It’s a great way to use up leftover chicken, too. The vibrant pesto brings a fresh, herby flavor that pairs perfectly with the creamy sauce, and the baked cheese topping gives it that irresistible golden finish.

Best of all? It’s a one-dish meal that covers protein, carbs, and veggies all in one. Great for meal prep, kid-friendly, and sure to please even picky eaters.

What You’ll Need

This creamy pasta bake uses everyday, pantry-friendly ingredients that come together for a flavorful, family-style meal. Here’s what you’ll need:

Main Ingredients:

• Pasta: 12 oz penne or rotini (or gluten-free pasta if preferred)
• Chicken: 2 cups cooked, shredded or diced chicken breast
• Broccoli: 3 cups fresh broccoli florets (blanched or steamed)
• Pesto: ½ cup basil pesto (store-bought or homemade—nut-free if needed)
• Heavy cream: 1 ½ cups (for a rich, creamy sauce)
• Garlic: 3 cloves, minced
• Parmesan cheese: ½ cup grated
• Mozzarella cheese: 1 ½ cups shredded (for topping)
• Olive oil: 1 tablespoon (to sauté garlic and add richness)
• Salt & pepper: To taste

You can easily adjust ingredients based on dietary preferences. Use a dairy-free cream if needed, or replace the mozzarella with a plant-based cheese. And if you’re short on time, frozen broccoli works just fine—just thaw and drain before using.

How to Make Creamy Pesto Chicken Pasta Bake

Making this pasta bake is simple and requires just a few steps:

1. Cook the pasta: Boil 12 oz of pasta until al dente, then drain.
2. Steam the broccoli: Cook 3 cups of broccoli until just tender, about 3–4 minutes. Drain and set aside.
3. Prepare the sauce: In a skillet, heat 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté until fragrant (about 1 minute). Pour in 1½ cups heavy cream and stir in ½ cup pesto. Simmer for 2–3 minutes, then add ½ cup grated Parmesan. Season with salt and pepper.
4. Assemble the bake: In a large bowl, combine pasta, 2 cups cooked chicken, broccoli, and sauce. Mix well.
5. Transfer to a baking dish: Spread mixture into a greased 9×13” dish. Top with 1½ cups shredded mozzarella.
6. Bake: Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and golden brown on top.
7. Cool slightly and serve: Let rest 5 minutes before serving.

It’s that easy—just mix, bake, and enjoy a warm, cheesy, flavor-packed meal.

You Must Know

Before diving into this comforting pasta bake, here are a few essential things to know that’ll make your cooking experience smoother and your results even better.

First, pasta choice matters. Stick with short, sturdy pasta shapes like penne, rotini, or rigatoni. These hold the creamy pesto sauce well and maintain texture after baking. Avoid delicate noodles like angel hair—they can break apart and turn mushy.

Second, don’t overcook the broccoli. It continues to cook in the oven, so blanching or steaming it just until bright green and slightly tender is key. Overcooked broccoli can become mushy and overpower the dish.

Also, when making your cream sauce, low and slow is best. High heat can cause cream to separate or curdle. Simmer the sauce gently to keep it silky and smooth. Stir in the pesto and cheese off heat to prevent any bitterness from the basil or clumping from the cheese.

If you’re using pre-cooked chicken (like rotisserie or leftover grilled breast), be sure it’s not overly seasoned or salty. Since pesto and Parmesan already add saltiness, you want balance—taste your sauce before adding extra salt.

And finally, this bake is incredibly customizable. Don’t feel boxed in—this dish is a canvas. Use gluten-free pasta, dairy-free cheese, or sneak in extra veggies like spinach or mushrooms. It’s forgiving and family-friendly.

Knowing these tips upfront will help you get the most out of every ingredient—and ensure every bite is packed with flavor and creamy, cheesy comfort.

Perfecting the Cooking Process

Even a simple recipe like this can be elevated with a few smart techniques. Perfecting the Creamy Pesto Chicken and Broccoli Pasta Bake is all about timing, layering, and baking at the right temperature.

Start by cooking your pasta just to al dente—that means firm to the bite. It’ll continue to cook as it bakes, and overcooked pasta can turn too soft or gummy in the oven. Drain it well so excess water doesn’t dilute your creamy sauce.

Next, when making the sauce, infuse flavor early. Sauté garlic gently in olive oil to create a base of rich aroma. Add cream and simmer gently, then stir in the pesto and Parmesan at the end to keep the flavors fresh. Avoid letting pesto boil—its fresh basil can turn bitter.

When assembling your bake, layering is important. Mix all components well so each bite has pasta, chicken, broccoli, and sauce. Spread the mixture evenly in your dish and don’t forget the mozzarella topping—it creates that bubbly, golden crust everyone loves.

Bake in a preheated 375°F oven for 20–25 minutes. If the top browns too quickly, you can loosely cover with foil halfway through. If you like an extra golden top, broil for the last 1–2 minutes—just watch closely to avoid burning.

Once it’s out of the oven, let it rest for 5–10 minutes. This allows the cheese and sauce to settle, making it easier to slice and serve without falling apart.

Perfecting this dish isn’t about being fancy—it’s about knowing when to stop, stir, and season. Follow these simple cues and you’ll get a pasta bake that’s gooey, creamy, herby, and totally irresistible every single time.

Add Your Touch Creamy Pesto Chicken Pasta Bake

One of the best things about this Creamy Pesto Chicken and Broccoli Pasta Bake is how easy it is to make it your own. This dish is the perfect base for creativity, whether you’re customizing it to fit dietary preferences, boosting nutrition, or simply using what you already have on hand.

Protein swaps:

Don’t have cooked chicken? Try shredded turkey, cooked ground chicken, or even plant-based chicken alternatives. Just make sure they’re fully cooked before adding them to the pasta mixture. For a pescatarian twist, flaked cooked salmon or shrimp also work well with the creamy pesto sauce.

Extra veggies:

Boost the veggie content by tossing in sautéed mushrooms, zucchini, spinach, or roasted red peppers. Just make sure to sauté or steam any additional veggies first to remove excess moisture and keep the bake from getting watery.

Cheese variety:

Mozzarella is classic, but feel free to play with cheese. Try adding provolone, gouda, fontina, or a little shredded asiago to deepen the flavor. If you’re dairy-free, use a plant-based cheese that melts well.

Spice it up:

Want a bit of heat? Add a pinch of red pepper flakes to the sauce or sprinkle some on top before baking. It gives the creamy base a nice little kick without overpowering the pesto.

Crunchy topping:

For a golden crunch, sprinkle seasoned breadcrumbs or crushed whole-grain crackers over the cheese before baking. A drizzle of olive oil on top helps it crisp up beautifully.

These simple variations help you tailor this pasta bake to your tastes, mood, or pantry. Whether you’re making it for a picky eater or experimenting with new flavor combos, this dish is a flexible favorite that never gets boring.

Storing & Reheating

One of the biggest perks of this pasta bake is how well it keeps. Whether you’re meal prepping or saving leftovers, storing and reheating this dish is quick, easy, and keeps the flavors intact.

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Storing:

Once cooled, transfer leftovers into an airtight container. You can store it in the refrigerator for up to 4 days. If you’ve made a big batch, you can also freeze individual portions. Use freezer-safe containers or wrap portions tightly in plastic wrap followed by foil. It’ll keep in the freezer for up to 2 months.

Reheating:

For the fridge version, reheat individual servings in the microwave for 1–2 minutes, adding a splash of milk or broth if the sauce has thickened. For best texture, reheat in a 350°F oven covered with foil for about 15–20 minutes, or until hot and bubbly.

If frozen, thaw overnight in the fridge before reheating. You can also bake straight from frozen at 350°F for 45–50 minutes, covered, then uncovered for the last 10 minutes to brown the top.

To keep it creamy, don’t overheat. The sauce is rich and can dry out if cooked too long—reheating gently helps preserve its smooth texture.

Properly stored and reheated, this dish tastes just as comforting and delicious the next day, making it ideal for lunches, busy weeknights, or sharing with loved ones.

Chef’s Helpful Tips FOR Creamy Pesto Chicken Pasta Bake

Even simple recipes like this Creamy Pesto Chicken and Broccoli Pasta Bake benefit from a few pro tips to take the flavor and texture to the next level. These quick insights will help you cook with confidence and get the best possible result every time.

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1. Use freshly grated cheese.

Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Grate your own Parmesan and mozzarella for better melt and more flavor.

2. Don’t skip seasoning.

While pesto brings saltiness, always taste your sauce before baking. Add a pinch of salt or cracked black pepper if needed. If you’re using low-sodium pesto, seasoning becomes even more important.

3. Avoid watery pasta bake.

Drain pasta and broccoli thoroughly. Excess moisture can thin out your creamy sauce. You can also lightly pat the broccoli dry with a paper towel if needed.

4. Let it rest after baking.

Give the dish 5–10 minutes before serving. This helps the sauce thicken slightly and makes cutting and serving easier without it falling apart.

5. Batch-cook and freeze.

Double the recipe and freeze half for a quick, ready-to-bake meal later. It’s a smart time-saver for busy families.

These small tips can make a big difference—from achieving the perfect cheesy top to preserving that rich, creamy texture you want in every bite.

FAQ FOR Creamy Pesto Chicken Pasta Bake

Can I use store-bought pesto?
Yes! Store-bought pesto works great—just choose one with a clean ingredient list. If you prefer, homemade pesto adds a fresh, custom touch.

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Is it okay to use frozen broccoli?
Absolutely. Thaw and drain well before mixing it in. It saves time and still gives great texture when baked.

What’s the best pasta for this recipe?
Short shapes like penne, rotini, fusilli, or rigatoni hold sauce best. Avoid long noodles like spaghetti.

Can I make this dish dairy-free?
Yes, use plant-based cream, vegan pesto, and dairy-free cheese. Make sure they melt well and have good flavor.

How long does it last in the fridge?
Up to 4 days in an airtight container. It also freezes well for up to 2 months.

Can I add other vegetables?
Definitely! Try spinach, peas, mushrooms, or zucchini—just sauté or steam them before adding to the mix.

Do I need to cook the chicken fresh?
Nope. Leftover chicken or store-bought rotisserie chicken (as long as it’s not heavily seasoned) works great here.

Conclusion

When it comes to comfort food that’s easy, satisfying, and family-approved, this Creamy Pesto Chicken and Broccoli Pasta Bake hits every note. It’s rich and cheesy, yet balanced with tender chicken, vibrant broccoli, and fresh pesto flavor. Whether you’re making dinner on a weeknight or prepping a freezer meal for later, this dish offers the perfect mix of convenience and home-cooked quality.

The creamy pesto sauce adds a herby, indulgent twist without using any alcohol, bacon, or processed meats. It’s a wholesome, feel-good bake that brings everyone to the table—and keeps them coming back for seconds. Plus, it’s versatile enough to suit many dietary needs with easy swaps and add-ins.

If you’re looking for a no-fuss, flavorful recipe that delivers every single time, this pasta bake is it. With simple steps, flexible ingredients, and reheatable leftovers, it’s a reliable go-to that deserves a spot in your regular meal rotation.

So grab a baking dish, some pantry staples, and make your next dinner one to remember. Your kitchen will smell amazing—and your plate will be even better.