This indulgent one-dish meal combines tender chicken, sun-dried tomatoes, and creamy pesto sauce in a rich pasta bake.
Why This Recipe Works
The pesto adds vibrant herbaceous notes while the cajun seasoning introduces subtle heat that balances the dairy in the sauce. Rigatoni’s ridges grip the sauce perfectly, and the broccoli adds texture without overpowering the dish. The combination of mozzarella and parmesan creates a dreamy, cohesive flavor profile.
In my kitchen, this dish transitions seamlessly from weeknight comfort to holiday centerpiece by simply adding fresh basil garnish and crusty bread. The sauce thickens beautifully during baking, creating a golden top that’s irresistible with a sprinkle of fresh parmesan.
| Prep Time | 45 minutes |
|---|---|
| Cook Time | 30 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 6 |
| Difficulty | Medium |
| Cuisine | Italian-inspired |
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| 10 oz rigatoni | ¾ box (1 lb) | Use gluten-free pasta if needed |
| 1.5 lbs chicken | diced | Substitute tofu for vegetarian version |
| 1.5 tbsp Italian seasoning | Contains oregano, basil, thyme | |
| 1/3 cup pesto | Store-bought or homemade both work | |
| 1.5 cups mozzarella | shredded | Use vegan cheese alternative |
Step-by-Step Instructions
Cooking the Chicken
- Heat 1 tbsp olive oil in Dutch oven over medium-high
- Add diced chicken, sauté until golden (5-6 minutes)
- Stir in Italian seasoning, Cajun seasoning, and red pepper flakes
Making the Creamy Sauce
- Add butter, onions, garlic
- Cook until onions become translucent (4 minutes)
- Blend in milk mixture and pesto
Chef Tips for Perfect Results
- Prep all ingredients before starting to ensure smooth workflow
- Rest chicken 5 minutes post-bake for cleaner slicing
- Toast parmesan lightly for intensified flavor
- Use room temperature dairy for silkier sauce
Common Mistakes to Avoid
- Microwaving leftovers ruins texture – reheat in oven instead
- Oversalting pasta water throws off sauce balance
- Boiling chicken instead of sautéing makes it tough
Variations and Substitutions
| Ingredient | Substitution | Impact |
|---|---|---|
| Dairy milk | Almond milk | Thinner, slightly nutty flavor |
| Parmesan | Pecorino | Tangy alternative with boldness |
Serving Suggestions and Pairings
- Pair with Caesar salad for complete meal
- Garnish fresh thyme for holiday presentation
- Serve with crisp white wine for special occasions
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Fridge | 3 days | Maintains best texture |
| Freezer | 2 months | Seal in airtight container |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 640 |
| Protein | 34g |
| Carbs | 52g |
Frequently Asked Questions
Can I use another pasta shape?
Rigatoni is ideal for holding sauce but fettuccine works if not overcooked.
How do I know when the chicken is done?
Use instant-read thermometer – internal temperature 165°F with no pink in center.
Can I make it ahead?
Assemble 24 hours in advance, cover tightly, then bake directly from fridge (add 10 minutes to time).
Creamy Pesto Chicken Pasta Bake
- Total Time: 75
- Yield: 6 servings 1x
- Diet: Omnivore
Description
An indulgent pasta dish combining tender chicken, sun-dried tomatoes, and herbaceous pesto sauce with a golden cheese topping. The cajun seasoning adds subtle heat, while broccoli provides texture in this cohesive Italian-inspired comfort food. Perfect for weeknights or holidays.
Ingredients
10 oz (1 lb) rigatoni
1.5 lbs chicken, diced
1 tbsp Italian seasoning (contains oregano, basil, thyme)
1/3 cup pesto (store-bought or homemade)
1.5 cups shredded mozzarella (use vegan alternative)
1 tbsp Cajun seasoning
1/2 tsp red pepper flakes (optional)
1/2 cup butter
1 small onion, chopped
3 cloves garlic, minced
1 cup milk
1 cup drained sun-dried tomatoes
1.5 cups broccoli (steam frozen if needed)
Instructions
Cook rigatoni according to package instructions, drain.
Heat 1 tbsp olive oil in Dutch oven over medium-high heat.
Add chicken and sauté until golden (5-6 minutes).
Stir in Italian seasoning, Cajun seasoning, and red pepper flakes.
Cook onions and garlic until translucent (4 minutes).
Add butter, then slowly blend in milk and pesto.
Combine cooked rigatoni, chicken, and sauce in pan.
Mix in sun-dried tomatoes and broccoli.
Top with mozzarella, stir to coat.
Transfer to baking dish and bake at 375°F (190°C) for 25-30 minutes until golden and bubbly.
Let rest 5 minutes before serving.
Notes
Use room-temperature dairy for silkier sauce
Toast parmesan lightly for intensified flavor
Prep all ingredients first for smooth workflow
Add crusty bread and fresh basil for formal presentation
Substitute tofu for vegetarian version
Gluten-free pasta available
Vegan cheese alternatives work
Avoid microwaving leftovers to preserve texture
Rest chicken after baking for cleaner slicing
- Prep Time: 45
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg