No Boil Creamy Chicken Pesto Pasta Bake

Need something warm and tasty to get on the table quickly? No Boil Creamy Chicken Pesto Pasta Bake is an easy one-pan dinner is so easy, and only requires a handful of ingredients. Spaghetti noodles are tossed in a cream cheese and pesto sauce, topped with mozzarella cheese and baked until bubbly and golden brown, for the perfect warm, satisfying meal.

Perfect Weeknight Dinner

No Boil Creamy Chicken Pesto Pasta Bake can be made ahead of time to pop in the oven for an easy and satisfying meal. Plus, it’s hearty and filling, packed with protein and the best flavor. It’s one of my favorite pasta recipes that I pair with a salad for the perfect weeknight dinner!

Using simple ingredients and minimal prep time, it’s such a delicious recipe that no one will know how easy it is. There’s no need to boil the pasta, just add it to the pan and it cooks as it bakes!

Ingredients in No Boil Creamy Chicken Pesto Pasta Bake

• 1 package spaghetti noodles (uncooked) – or gluten free pasta likeBarilla
• 1 cup plain cream cheese (whipped)
• 1/2 cup pesto
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Salt and pepper
• 4 cups water or chicken broth
• 1 cup shredded mozzarella
• 2 cups of cooked diced boneless skinless chicken breast (to cut down on time I use Tyson grilled and ready)
• Optional: fresh basil, spinach

Instructions

• Preheat the oven to 425 degrees
• Lay the uncooked pasta across the bottom of a 9X18 inch baking dish
• Place dollops of cream crease and pesto evenly over the noodles
• Add chicken evenly over the top of the cream cheese and pesto
• Sprinkle the dried basil and garlic powder over the top
• Pour 3 cups of water or chicken broth into the bottom of the pan
• Cover with tin foil and bake at 425 for 40 minutes
• Remove from the oven and add the remaining 1 cup of water or chicken broth
• Sprinkle the shredded mozzarella over the top and bake for an additional 5 minutes
• Remove from oven and toss the cheese and pesto mixture evenly through the pasta
• Allow 5-10 minutes to cool

Storage

This pesto pasta recipe can kept in the fridge tightly covered in tin foil or an airtight container for 3-4 days.

No Boil Creamy Chicken Pesto Pasta Bake

Spaghetti noodles are tossed in a cream cheese and pesto sauce, topped with mozzarella cheese and baked until bubbly and golden brown.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course dinner

Cuisine Italian

Servings 6

Ingredients

  

1x2x3x

• 1 16 oz package spaghetti noodles uncooked
• 1 cup plain cream cheese whipped
• ½ cup pesto
• 1 tsp dried basil
• ½ tsp garlic powder
• Salt and pepper
• 4 cups water or chicken broth
• 1 cup shredded mozzarella
• 2 cups cooked diced boneless skinless chicken breast
• Optional: fresh basil spinach

Instructions

 

• Preheat the oven to 425 degrees
• Lay the uncooked pasta across the bottom of a 9X18 inch baking dish
• Place dollops of cream crease and pesto evenly over the noodles
• Add chicken evenly over the top of the cream cheese and pesto
• Sprinkle the dried basil and garlic powder over the top
• Pour 3 cups of water or chicken broth into the bottom of the pan
• Cover with tin foil and bake at 425 for 40 minutes
• Remove from the oven and add the remaining 1 cup of water or chicken broth
• Sprinkle the shredded mozzarella over the top and bake for an additional 5 minutes
• Remove from oven and toss the cheese and pesto mixture evenly through the pasta
• Allow 5-10 minutes to cool

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