Pesto Chicken Pasta Bake

5 from 8 votes

Pesto Chicken Pasta Bake with spinach, roasted tomatoes, and shallots in a creamy garlic-pesto sauce. This restaurant-worthy pasta dish will become an instant family favorite.

Prep Time20

Cook Time25

Total Time45

Course: Entree

Cuisine: Italian

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large oven-safe skillet
Large Mixing Bowl

Ingredients

12 oz. DeLallo Tortiglioni pasta (or pasta shape of choice)
1 lb. boneless, skinless chicken breasts, cubed
1 Tbsp. Italian seasoning
1 tsp. paprika
1 1/4 tsp. kosher salt, divided
1/2 tsp. black pepper
1 to 2 Tbsp. extra-virgin olive oil
3/4 cup minced shallots
4 garlic cloves, minced
Pinch of crushed red pepper flakes
1 cup DeLallo Roasted Red Tomatoes, thinly sliced (or ½ cup julienned sun-dried tomatoes)
2 to 3 handfuls fresh baby spinach
1/2 cup DeLallo Pesto
1/2 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
3 to 4 oz. fresh mozzarella cheese, torn
Chopped fresh basil for garnish

Instructions

Boil pasta in generously salted water until just shy of al dente. Before draining, reserve 1 cup of pasta cooking water.
Place chicken in a large bowl and toss with 2 Tablespoons of oil from the jar of roasted tomatoes (or 1 to 2 Tbsp. extra-virgin olive oil), Italian seasoning, paprika, ¾ tsp. salt, and ½ tsp. black pepper.
Heat a large oven-safe skillet over medium heat. Add chicken and sauté until cooked through, about 8 minutes. Transfer to a bowl.
Add shallots to pan (along with an extra drizzle of oil, if needed) and cook until soft, about 3 minutes. Add garlic and red pepper flakes; cook until aromatic, about 1 minute. Stir in roasted tomatoes (or sun-dried tomatoes) and spinach. Cook until spinach wilts, about 2 to 3 minutes. Season with remaining ½ tsp. salt.
Stir in pesto and heavy cream.
Add pasta and ½ cup of the reserved pasta cooking water. Stir continuously until the sauce thickens and clings to pasta. Stream in more pasta cooking water as needed until the sauce is thick and creamy (I usually end up using the full 1 cup). Stir in 1/3 cup of the Parmigiano-Reggiano cheese and cooked chicken.
Preheat oven broiler to HIGH. Scatter torn mozzarella cheese over pasta along with remaining Parmigiano-Reggiano cheese. Transfer pan under the broiler and broil until the mozzarella melts, about 3 to 4 minutes.
Garnish with fresh basil and serve.

Notes

To Store. Place leftover pasta in an airtight storage container and refrigerate for up to 4 days.

To Reheat. Rewarm large portions of leftovers in a baking dish in the oven at 350º F, or individual portions in the microwave.

To Freeze. You can freeze pasta either before or after baking. Place your desired amount into a freezer-safe storage container or zip-top bag and store it in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating.

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