The Ultimate Cozy Night In: Cheesy Pesto Chicken Pasta Bake

Hey there, friend! Come on in, wipe your feet on the mat (we don’t stand on ceremony here), and take a deep breath. Do you smell that? It’s the promise of something warm, cheesy, and incredibly satisfying wafting from the oven. It’s the scent of a plan coming together, of a busy day finally unwinding, and of a meal that’s about to make everyone at your table do a little happy dance. If you’re staring into your fridge wondering how to turn that leftover chicken and half a jar of pesto into culinary magic, or if you simply crave a guaranteed hit of comfort, you’ve landed in the perfect spot.

Today, we’re making my Cheesy Pesto Chicken Pasta Bake with Mozzarella & a Crispy Topping. Let’s be real: sometimes, you just need a hug in a baking dish. This is that hug. It’s the glorious love child of vibrant, herby pesto, tender chicken, perfectly al dente pasta, and not one, but two kinds of cheese, all crowned with a golden, crunchy crust that gives you that perfect textural contrast. It’s the definition of easy comfort food with a fresh, flavorful twist that keeps it exciting.

The best part? This isn’t a fussy, all-day project. This is a 35-minute weeknight hero, a last-minute potluck savior, and a weekend comfort staple all rolled into one. We’re using smart shortcuts and layering flavors like pros, so you get maximum deliciousness with minimal stress. So, grab your favorite apron (the messy one with stories), preheat that oven, and let’s turn simple ingredients into something absolutely unforgettable. Get ready for the pasta bake that might just become your new favorite tradition.

Why This Bake is My Happy Place

This recipe lives in my memory as the “Great Impromptu Feast of 2018.” It was a rainy, blustery Friday. Plans had fallen through, my friends were all texting about their boring nights in, and I had a fridge full of “almost” ingredients—some leftover rotisserie chicken, half a box of penne, a jar of pesto I’d bought for a recipe I never made, and a tragic-looking nub of mozzarella. Instead of ordering pizza (tempting!), I decided to throw it all together, hoping for the best.

I called my two closest friends, who lived down the street. “Dinner’s on in 30. Bring sweatpants.” I tossed everything in a dish, smashed some crackers for a topping (I was out of breadcrumbs!), and crossed my fingers. What emerged from the oven was a bubbling, fragrant, glorious mess. We piled onto the couch, bowls in lap, and for a solid ten minutes, the only sounds were forks scraping and happy sighs. It wasn’t fancy, but it was perfect. It was the meal that proved the best gatherings aren’t planned weeks in advance—they’re born from a little creativity, what you already have, and the simple joy of feeding people you love. That’s the spirit of this bake: effortless, welcoming, and always a hit.

Gathering Your Flavor Team

Here’s what you’ll need to create this masterpiece. Think of this list as your crew—each member plays a key role!

• 2 cups cooked pasta (penne or fusilli): I love shapes that trap the sauce and chicken in their nooks! Chef’s Tip: Cook it just al dente (a minute less than package says). It will soften more in the oven, avoiding mushiness. Gluten-free pasta works beautifully here, too.
• 2 cups cooked chicken breast, shredded or cubed: The ultimate time-saver! Use leftover grilled chicken, a store-bought rotisserie bird, or quickly poach or bake two breasts. Shredded soaks up flavor; cubed gives a meatier bite. Both are great!
• ½ cup basil pesto (store-bought or homemade): This is the flavor superstar. A good store-bought pesto is fantastic. If you’re feeling fancy, my quick hack: blend a handful of fresh basil, a garlic clove, a handful of pine nuts or walnuts, a big pinch of salt, and enough olive oil to get it moving. The fresh taste is incredible!
• 1 cup shredded mozzarella cheese: For that iconic, stretchy, melty goodness. I prefer low-moisture, part-skim mozzarella for better melt and less oil. For a richer flavor, try a blend with provolone!
• ½ cup grated Parmesan cheese: The salty, umami powerhouse. Please, for the love of flavor, grate it fresh from a block if you can. The pre-grated stuff in tubs often has anti-caking agents that don’t melt as smoothly.
• ½ cup milk or cream (optional for creamier texture): This is our “luxury lane.” The pesto and cheese create plenty of sauciness, but a splash of whole milk or heavy cream makes it extra lush and cohesive. I almost always add it!
• ½ cup breadcrumbs (panko for extra crunch): The crown jewel! Panko breadcrumbs are lighter and crispier than regular. For insane flavor, toast them in a skillet with a little olive oil, garlic powder, and dried herbs before sprinkling over the bake.
• Olive oil spray or a light drizzle: This helps the topping achieve that perfect, even, golden-brown crunch. Don’t skip it!
• Salt & pepper to taste: Season as you go! Taste your mixture before it goes in the dish. Remember, pesto and parmesan are already salty, so go easy and adjust at the end.

Let’s Build Some Deliciousness: Step-by-Step

Okay, team! Let’s fire up the oven and get layering. This is the fun, no-pressure part. I’m right here with you, talking you through every step.

1. Preheat & Prep: First things first, get that oven humming. Crank it to 375°F (190°C). This gives it time to reach the perfect, even temperature while we assemble. Lightly grease your favorite 8×8 or 9×9 baking dish (or a similar-sized oven-safe skillet!) with a bit of olive oil or non-stick spray. Little Chef Hack: Doing this now means no frantic scrambling with a full bowl of pasta in your hands later.
2. The Big Mix: In a large, cozy-looking bowl, combine your cooked pasta, chicken, pesto, and that optional splash of milk or cream. Now, add in HALF of your shredded mozzarella and a good tablespoon or two of the parmesan. This is genius because it means you get melted cheese throughout the bake, not just on top. Give it a really good, gentle stir until everything is evenly coated in that gorgeous green pesto. This is your moment to taste! Does it need a pinch more salt? A crack of black pepper? Adjust now.
3. Transfer & Top with Cheese: Pour this glorious, cheesy pesto mixture into your prepared baking dish and spread it into an even layer. Now, shower the top with the remaining mozzarella and almost all of the remaining parmesan (save a tiny bit for the very top if you’re feeling fancy). This creates that iconic, bubbly, cheesy blanket we all dream about.
4. Create the Crispy Crown: In a small bowl, take your breadcrumbs. If you’re using my toasted trick, they’re already flavored and amazing. If not, you can mix in a little dried Italian herbs or garlic powder. Sprinkle them evenly over the cheesy layer. Follow this with a final dusting of the last bit of parmesan. Now, take your olive oil spray or a bottle of oil and give the top a light, even mist or drizzle. This is the secret to a uniformly crispy, golden-brown topping, not a pale, dry one.
5. Bake to Perfection: Slide your masterpiece into the middle of the preheated oven. Bake for 20-25 minutes. You’re looking for the edges to be actively bubbling with cheesy goodness and the top to be a beautiful, deep golden brown. If your broiler is separate, you can give it a quick 1-2 minute broil at the end for extra browning—just don’t walk away! It goes from golden to charcoal in seconds.
6. The Crucial Rest: I know, I know. It smells incredible and you want to dive in. But trust your friend Olivia: let it sit for 5 full minutes after pulling it from the oven. This allows the sauce to thicken slightly and the layers to set, so you get perfect, clean slices or scoops instead of a lava-hot, cheesy landslide. Use this time to toss a quick salad or light some candles!

How to Serve Your Masterpiece

This bake is a showstopper all on its own, straight from the dish with a big serving spoon. For the full cozy-night experience, I love scooping generous portions into shallow bowls. Garnish with a few fresh basil leaves or a little extra crack of black pepper for a pretty touch. To round out the meal, a simple arugula salad with a lemon vinaigrette cuts through the richness perfectly. Some garlic bread or a crusty baguette is also non-negotiable for mopping up every last bit of sauce. For a veggie boost, roasted cherry tomatoes or asparagus on the side are fabulous.

Make It Your Own: Creative Twists

The beauty of this recipe is its flexibility! Here are a few ways to play:

• Sun-Dried Tomato & Spinach: Swap half the pesto for chopped sun-dried tomatoes (oil-packed, drained). Stir in a couple handfuls of fresh baby spinach into the mix before baking.
• “Everything But The Kitchen Sink” Veggie: Add in sautéed mushrooms, bell peppers, or zucchini when you mix everything. Use veggie broth instead of milk for a dairy-free creaminess.
• Spicy Arrabbiata Twist: Love heat? Use a spicy red pesto or mix your basil pesto with a few tablespoons of your favorite arrabbiata or marinara sauce.
• Gluten-Free & Dairy-Free: Use your favorite GF pasta and breadcrumbs. For cheese, a blend of vegan mozzarella and nutritional yeast (for that parmesan flavor) works wonders. Use a vegan pesto (often made without dairy) and omit the milk or use unsweetened plant milk.

Chef’s Notes: From My Kitchen to Yours

This recipe has been my trusty sidekick for years, and it’s evolved in fun ways. That first time with the cracker topping? Actually brilliant—so feel free to use crushed Ritz, saltines, or even crushed potato chips in a pinch! I’ve also learned that this bake is a fantastic freezer friend. Assemble it (without baking), wrap it tightly, and freeze. Thaw overnight in the fridge, then bake as directed, adding maybe 10 extra minutes. It’s like giving your future self a delicious gift. The biggest lesson? Don’t stress about precision. Cooking is about joy, not perfection. A little more chicken, a little less pesto—it will still be delicious. This dish is a vibe, not a science experiment.

Your Questions, Answered!

Q: Can I use uncooked pasta?
A: I don’t recommend it for this specific recipe. The short bake time isn’t enough to cook raw pasta through, and the liquid ratio would be off, leaving you with a dry top and hard pasta underneath. Precooking to al dente is the key to success here.

Q: My topping is getting soggy/burning. Help!
A: Sogginess usually means the dish is too crowded or covered in steam. Make sure your baking dish isn’t overfilled. If things are looking too wet midway, you can leave it in a few minutes longer with the oven door cracked. Burning? Your oven might run hot, or the rack is too high. Next time, try baking at 350°F or moving the rack to the middle. A piece of foil loosely laid over the top can shield it if it’s browning too fast.

Q: It tastes a bit bland. What happened?
A> Pesto potency varies wildly by brand! This is why the “taste and adjust” step is so crucial. If it’s bland, you likely need more salt, a squeeze of lemon juice to brighten it, or more pesto. Next time, try a different brand or make a small batch of your own—the flavor difference is night and day.

Q: Can I make this ahead of time?
A> Absolutely! Assemble the entire bake, cover tightly, and refrigerate for up to 24 hours. When ready, bake straight from the fridge, adding 5-10 minutes to the bake time since it’s starting cold. The breadcrumbs might not get quite as crisp, but it will still be delicious.

Cheesy Pesto Chicken Pasta Bake with Mozzarella & Crispy Topping

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• Author: OliviaBennett

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Description

Cheesy Pesto Chicken Pasta Bake

Comforting, cheesy, and ready fast

Time

• Prep: 10 minutes

• Cook: 25 minutes

• Total: 35 minutes

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Ingredients

Scale 1x2x3x

• 2 cups cooked pasta (penne or fusilli)

• 2 cups cooked chicken, shredded or cubed

• ½ cup basil pesto

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• ½ cup milk or cream (optional, for extra creaminess)

• ½ cup breadcrumbs or panko

• Olive oil spray or drizzle

• Salt & black pepper, to taste

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Instructions

• Preheat Oven
  Preheat oven to 375°F (190°C). Lightly grease an 8×8 or 9×9 baking dish.

• Mix Filling
  In a large bowl, combine pasta, chicken, pesto, milk/cream (if using),
  ½ cup mozzarella, and ¼ cup Parmesan.
  Season lightly with salt and pepper.

• Assemble
  Transfer mixture to prepared baking dish and spread evenly.
  Top with remaining mozzarella and Parmesan.

• Add Topping
  Sprinkle breadcrumbs evenly over the top.
  Lightly spray or drizzle with olive oil.

• Bake
  Bake uncovered for 20–25 minutes, until bubbly and golden brown.

• Rest & Serve
  Let rest 5 minutes before serving.

Notes

• Cook pasta al dente to avoid mushy texture

• Add sautéed mushrooms, spinach, or sun-dried tomatoes if desired

• Broil 1–2 minutes for extra crispy topping (watch closely)

Nutritional Info (Per Serving, approx.)

Calories: ~480 | Protein: 32g | Carbs: 36g | Fat: 24g
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Serves: 4

Thanks for cooking with me today! I hope this bake brings as much warmth and joy to your kitchen as it has to mine. Now, go enjoy that well-earned feast. Until next time, keep your whisks busy and your heart full!

Final Thoughts

As the last bites are scraped from the dish and the kitchen fills with that post-feast contentment, I’m reminded why this bake is a forever favorite. It’s not about fancy techniques or perfect presentation. It’s about the quiet magic of turning a handful of everyday ingredients into a moment of genuine comfort.

This recipe is a blueprint for warmth—a dish that asks for little but gives back so much. It’s proof that a great meal doesn’t have to be complicated, and that the best gatherings often happen when you least expect them, with sweatpants and full hearts.

So, bookmark this page, share it with a friend, or simply trust that you can always come back here when you need a guaranteed dose of delicious. Thank you for letting me share my kitchen table with you today. May your baking dish always be bubbly, your cheese always stretchy, and your nights always a little cozier because of it.