Easy Chicken Pesto Pasta Bake

This Easy Chicken Pesto Pasta Bake is creamy, cheesy, and full of flavor. Tender pasta is tossed with shredded chicken, ricotta, mozzarella, spinach, and pesto, then topped with buttery Ritz cracker crumbs and baked until bubbly and golden. It’s the perfect comforting dinner for busy weeknights, potlucks, or feeding a hungry crowd.

Using rotisserie or leftover chicken keeps prep simple, while the creamy pesto base makes this recipe for chicken pesto pasta bake feels extra cozy and satisfying. Also try this no bake noodle version and these chicken pesto tacos.

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Why You’ll Love This Baked Pesto Pasta Recipe

• Creamy, cheesy, and packed with flavor
• Uses rotisserie or leftover chicken
• Kid-friendly and crowd-pleasing
• Great for meal prep and leftovers
• Freezer-friendly
• Easy 9×13 one-pan dinner

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Ingredients for Easy Chicken Pesto Pasta Bake

Pasta Bake

• 12 oz pasta (penne, fusilli, rigatoni, or farfalle)
• 2½–3 cups shredded cooked chicken (rotisserie works great)
• 1 cup milk, divided
• ¾ cup sour cream
• 1 cup ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• ¾–1 cup pesto sauce (store-bought or homemade)
• 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
• ½ teaspoon dried basil (or 1 tablespoon fresh, chopped)
• ½ teaspoon dried oregano
• Salt and pepper, to taste

Buttery Cracker Topping

• 1½ cups crushed Ritz crackers
• 4 tablespoons butter, melted

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Instructions

Step 1: Cook the Pasta

Preheat oven to 350°F.
Cook pasta in well-salted water until al dente. Drain and set aside. Do not overcook, as the pasta will continue to soften in the oven.

Step 2: Prep the Spinach for the Easy Chicken Pesto Pasta Bake

If using fresh spinach, cook in a skillet over medium heat until wilted. Chop into small pieces.
If using frozen spinach, thaw completely and squeeze out excess moisture.

Step 3: Make the Creamy Base

In a large bowl, whisk together:

• Sour cream
• Ricotta cheese
• Egg
• ½ cup milk
• Mozzarella cheese
• Basil and oregano

Season lightly with salt and pepper.

Step 4: Add Chicken & Spinach

Gently fold in shredded chicken and spinach until evenly combined.

Step 5: Assemble the Pasta Bake

Add cooked pasta to the bowl and stir until coated.
Spread mixture evenly into a greased 9×13 baking dish.
Spoon pesto over the top and gently spread it across the surface.

Step 6: Add the Crumb Topping

Mix crushed Ritz crackers with melted butter. Set aside.

Step 7: Bake the Easy Chicken Pesto Pasta Bake

Cover with foil and bake for 40–45 minutes.
If the pasta looks dry, gently stir in the remaining ½ cup milk.

Remove foil, sprinkle cracker topping evenly over the pasta, and return to the oven uncovered for 10 minutes, or until golden and bubbly.

Let rest for 5–10 minutes before serving.
recipe for chicken pesto pasta

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Best Pasta Shapes for This Bake

Choose pasta that holds sauce well:

• Penne
• Fusilli
• Rigatoni
• Farfalle

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Variations & Substitutions for Easy Chicken Pesto Pasta Bake

Protein swaps:

• Italian sausage (cooked and crumbled)
• Ham
• Turkey
• Steak (thin sliced or leftover)
• Tofu

Cheese swaps:

• Use cottage cheese instead of ricotta
• Add Parmesan for extra flavor

Gluten-free:

• Use gluten-free pasta and gluten-free crackers

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Make Ahead & Storage

Make Ahead:
Assemble up to 24 hours in advance, cover, refrigerate, and bake when ready.

Freezer Friendly:
Freeze unbaked or baked for up to 3 months. Thaw overnight before reheating.

Leftovers:
Store in an airtight container in the fridge for 3–4 days. Reheat in the oven or microwave.

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What to Serve With Chicken Pesto Pasta Bake

• Garlic bread
• Caesar or garden salad
• Roasted vegetables
• Steamed green beans

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