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Grilled Chicken Pesto Pasta Bake Recipe

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3.9 from 1 review

A flavorful and comforting Grilled Chicken Pesto Pasta Bake featuring tender grilled chicken, al dente penne pasta, creamy pesto sauce, sun-dried tomatoes, and a melty cheese blend baked to golden perfection.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Chicken

  • 2 boneless, skinless chicken breasts
  • Kosher salt and pepper, to taste
  • 1 teaspoon garlic powder

Pasta and Sauce

  • 1 pound penne pasta
  • ¾ cup prepared pesto
  • 1 cup heavy cream
  • 1 (6 oz) jar sun-dried tomatoes, drained and chopped

Cheese

  • 2 cups shredded mozzarella or Italian blend cheese, divided
  • ½ cup finely grated Parmesan cheese

Instructions

  1. Preheat and Season Chicken: Preheat your grill to the highest setting. Season the chicken breasts all over with kosher salt and pepper, then sprinkle evenly with garlic powder to enhance flavor.
  2. Grill Chicken: Place the chicken on the grill and cook for 5 to 6 minutes per side until the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for 20 minutes before chopping into bite-sized pieces. Alternatively, rotisserie or pre-cooked chicken can be used.
  3. Prepare Oven and Baking Dish: Preheat your oven to 400°F (204°C). Lightly spray a 9x13 inch baking dish with nonstick spray to prevent sticking.
  4. Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain thoroughly.
  5. Combine Sauce Ingredients: While pasta cooks, add the prepared pesto and heavy cream to the baking dish. Whisk them together until fully blended to create a rich, creamy sauce base.
  6. Mix Pasta and Sauce: Add the cooked pasta to the baking dish and toss thoroughly to coat every piece evenly with the pesto cream sauce.
  7. Add Chicken and Tomatoes: Fold in the chopped grilled chicken and sun-dried tomatoes. Then, incorporate 1½ cups of shredded mozzarella cheese and all the grated Parmesan cheese. Stir well to distribute the cheeses throughout the pasta mixture.
  8. Top and Bake: Evenly sprinkle the remaining ½ cup mozzarella cheese over the top. Bake in the preheated oven for 20 to 25 minutes or until the pasta is bubbly and the top is golden brown.
  9. Serve: Allow the pasta bake to cool slightly before serving. Optionally, garnish with additional Parmesan cheese for extra flavor.

Notes

  • For a quicker meal, use pre-cooked or rotisserie chicken instead of grilling.
  • Ensure pasta is cooked al dente to prevent it from becoming mushy after baking.
  • You can substitute heavy cream with half-and-half for a lighter version but expect a less rich sauce.
  • Use fresh mozzarella for a creamier texture and milder flavor if desired.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Grilling and Baking
  • Cuisine: Italian-American

Find it online: https://recipesvibe.com/grilled-chicken-pesto-pasta-bake-recipe/