DisclaimerTerms Of UseGDPR PolicyCookie Policy

Cooking Wells

Creamy Pesto Chicken Casserole Tasty Dinner Dish

by
To make this creamy pesto chicken casserole, gather these items: - 2 cups cooked chicken, shredded - 1 cup uncooked pasta (shells or penne work well) - 1 cup heavy cream - 1 cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1/2 teaspoon black pepper - 1/4 teaspoon salt - 1 tablespoon olive oil - Fresh basil leaves for garnish (optional) You can swap some ingredients if needed. Use Greek yogurt instead of heavy cream for a lighter dish. If you want a nut-free option, look for nut-free pesto. You can also use cooked turkey instead of chicken for a tasty twist. For pasta, gluten-free options are available if you need them. Garnishes can make your dish look beautiful. Fresh basil leaves add a pop of color and flavor. You could also sprinkle a bit of extra Parmesan on top before serving. A few crushed red pepper flakes can add some heat for those who enjoy spicy food. {{ingredient_image_1}} First, heat your oven to 375°F (190°C). This step is key for baking the casserole evenly. While the oven warms up, boil a large pot of salted water. Add in 1 cup of uncooked pasta, like shells or penne. Cook the pasta until it is al dente, which usually takes about 8-10 minutes. When it’s done, drain the pasta and set it aside. In a big mixing bowl, combine 2 cups of shredded cooked chicken, 1 cup of heavy cream, and 1 cup of basil pesto. Add 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt. Mix well until everything is smooth. Next, gently fold in the cooked pasta and 1 cup of halved cherry tomatoes. Make sure you blend everything evenly for the best flavor. Now, grease a 9x13 inch casserole dish with 1 tablespoon of olive oil. Pour the chicken and pasta mixture into the dish and spread it out evenly. Sprinkle 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese on top. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After that, take off the foil and bake for another 10-15 minutes. The cheese should be bubbly and golden. Once it’s done, let it cool a bit before serving. To cook chicken well, use a meat thermometer. The safe temperature is 165°F. If you shred the chicken, it holds onto flavor better in the casserole. You can use leftover chicken or rotisserie chicken for ease. Both options save time and add great taste. Cook your pasta just until it is al dente. This means it should still have a slight bite. If you overcook it, the pasta can become mushy in the casserole. Remember to salt your water before boiling the pasta. This adds flavor right from the start. For the best taste, use fresh mozzarella cheese. It melts nicely and gives a creamy texture. Pair it with grated Parmesan for a rich flavor boost. You can also try adding a sprinkle of feta for a tangy twist. Mixing different cheeses can make your casserole even tastier! Pro Tips Use Rotisserie Chicken: For a quicker preparation, use store-bought rotisserie chicken. It adds great flavor and saves you time on cooking and shredding. Experiment with Pasta: Feel free to use different types of pasta like farfalle or fusilli. Each shape holds the sauce differently and can change the texture of your casserole. Add More Vegetables: Enhance the nutritional value by adding spinach, zucchini, or bell peppers. Sauté them briefly before mixing into the casserole for extra flavor. Make Ahead: Prepare the casserole a day in advance and refrigerate it. Just add a few extra minutes to the baking time when you’re ready to serve. {{image_2}} You can make a tasty vegetarian version of the creamy pesto chicken casserole. Swap out the chicken for veggies. Use 2 cups of your favorite vegetables. Good choices are zucchini, bell peppers, or spinach. They add great flavor and nutrients. You can also add 1 can of chickpeas for protein. This keeps the dish filling and hearty. While I love using shells or penne, you can try other pasta types. Fusilli or farfalle work well, too. Both shapes hold the sauce nicely. You can even use whole wheat or gluten-free pasta if you prefer. Just cook it until it's al dente to get the best texture. Make this dish your own by swapping seasonal ingredients. In spring, add asparagus or peas for a fresh taste. In the fall, use butternut squash or kale. These changes can give the casserole a whole new vibe. Feel free to experiment with what you have on hand. It’s a great way to use up leftover veggies! To keep your creamy pesto chicken casserole fresh, let it cool first. Then, transfer it to an airtight container. You can store it in the fridge for up to three days. Make sure to cover it well to prevent drying out. If you want to enjoy it later, freezing is a great option! When you're ready to eat, you can reheat the casserole. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. Check if it’s hot all the way through. You can also microwave single portions for about 2-3 minutes, stirring halfway. If you want to freeze the casserole, it’s best to do this before baking. Freeze it in a well-sealed container or wrap it tightly in foil. It can last up to three months in the freezer. When you’re ready to bake it, let it thaw in the fridge overnight. Then, bake it as per the original instructions. This way, you’ll enjoy a fresh meal anytime! Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the chicken into small pieces. Mix it with the other ingredients as you would with cooked chicken. This makes the dish quick and easy for busy nights. To make basil pesto, blend fresh basil, garlic, pine nuts, and olive oil. Add Parmesan cheese and a pinch of salt. Blend until smooth. You can adjust the oil for your preferred consistency. Homemade pesto tastes fresh and bright. It makes your casserole even better. Yes, you can use gluten-free pasta. Options include rice pasta or chickpea pasta. Cook it according to the package instructions. This way, everyone can enjoy the dish. Just make sure to check the labels for gluten-free certification. This blog post covered key points to make a tasty casserole. We looked at the ingredients needed, how to prep and bake, and tips for perfect results. I also shared ways to customize your dish, store leftovers, and answered common questions. Remember, cooking is fun! Use these steps and enjoy your delicious meal. Don’t hesitate to experiment and make it your own. Happy cooking!

WANT TO SAVE THIS RECIPE?

Looking for a quick, tasty dinner? You’ve found it with this Creamy Pesto Chicken Casserole! I’ll show you how to combine vibrant pesto and tender chicken in one dish. This meal is creamy, flavorful, and satisfying. Whether you’re a busy parent or a cooking novice, you’ll love how easy it is to make. Let’s dive into the ingredients and get started on your new favorite dinner!

Why I Love This Recipe

  1. Easy to Prepare: This casserole comes together quickly, making it a perfect weeknight dinner option.
  2. Flavorful and Creamy: The combination of pesto and cream creates a rich sauce that elevates the dish.
  3. Versatile Ingredients: You can use leftover chicken and your choice of pasta, making it adaptable to what you have on hand.
  4. Family-Friendly: This dish is a hit with both kids and adults, ensuring everyone leaves the table satisfied.

Ingredients

List of Ingredients

To make this creamy pesto chicken casserole, gather these items:

  • 2 cups cooked chicken, shredded
  • 1 cup uncooked pasta (shells or penne work well)
  • 1 cup heavy cream
  • 1 cup basil pesto (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • Fresh basil leaves for garnish (optional)

Ingredient Substitutions

You can swap some ingredients if needed. Use Greek yogurt instead of heavy cream for a lighter dish. If you want a nut-free option, look for nut-free pesto. You can also use cooked turkey instead of chicken for a tasty twist. For pasta, gluten-free options are available if you need them.

Optional Garnishes

Garnishes can make your dish look beautiful. Fresh basil leaves add a pop of color and flavor. You could also sprinkle a bit of extra Parmesan on top before serving. A few crushed red pepper flakes can add some heat for those who enjoy spicy food.

Step-by-Step Instructions

Preparing the Oven and Pasta

First, heat your oven to 375°F (190°C). This step is key for baking the casserole evenly. While the oven warms up, boil a large pot of salted water. Add in 1 cup of uncooked pasta, like shells or penne. Cook the pasta until it is al dente, which usually takes about 8-10 minutes. When it’s done, drain the pasta and set it aside.

Mixing the Ingredients

In a big mixing bowl, combine 2 cups of shredded cooked chicken, 1 cup of heavy cream, and 1 cup of basil pesto. Add 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt. Mix well until everything is smooth. Next, gently fold in the cooked pasta and 1 cup of halved cherry tomatoes. Make sure you blend everything evenly for the best flavor.

Baking the Casserole

Now, grease a 9×13 inch casserole dish with 1 tablespoon of olive oil. Pour the chicken and pasta mixture into the dish and spread it out evenly. Sprinkle 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese on top. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After that, take off the foil and bake for another 10-15 minutes. The cheese should be bubbly and golden. Once it’s done, let it cool a bit before serving.

Tips & Tricks

Best Practices for Cooking Chicken

To cook chicken well, use a meat thermometer. The safe temperature is 165°F. If you shred the chicken, it holds onto flavor better in the casserole. You can use leftover chicken or rotisserie chicken for ease. Both options save time and add great taste.

Ensuring Perfect Pasta Texture

Cook your pasta just until it is al dente. This means it should still have a slight bite. If you overcook it, the pasta can become mushy in the casserole. Remember to salt your water before boiling the pasta. This adds flavor right from the start.

Cheese Recommendations for Optimal Flavor

For the best taste, use fresh mozzarella cheese. It melts nicely and gives a creamy texture. Pair it with grated Parmesan for a rich flavor boost. You can also try adding a sprinkle of feta for a tangy twist. Mixing different cheeses can make your casserole even tastier!

Pro Tips

  1. Use Rotisserie Chicken: For a quicker preparation, use store-bought rotisserie chicken. It adds great flavor and saves you time on cooking and shredding.
  2. Experiment with Pasta: Feel free to use different types of pasta like farfalle or fusilli. Each shape holds the sauce differently and can change the texture of your casserole.
  3. Add More Vegetables: Enhance the nutritional value by adding spinach, zucchini, or bell peppers. Sauté them briefly before mixing into the casserole for extra flavor.
  4. Make Ahead: Prepare the casserole a day in advance and refrigerate it. Just add a few extra minutes to the baking time when you’re ready to serve.

Variations

Vegetarian Version

You can make a tasty vegetarian version of the creamy pesto chicken casserole. Swap out the chicken for veggies. Use 2 cups of your favorite vegetables. Good choices are zucchini, bell peppers, or spinach. They add great flavor and nutrients. You can also add 1 can of chickpeas for protein. This keeps the dish filling and hearty.

Different Pasta Choices

While I love using shells or penne, you can try other pasta types. Fusilli or farfalle work well, too. Both shapes hold the sauce nicely. You can even use whole wheat or gluten-free pasta if you prefer. Just cook it until it’s al dente to get the best texture.

Seasonal Ingredient Swaps

Make this dish your own by swapping seasonal ingredients. In spring, add asparagus or peas for a fresh taste. In the fall, use butternut squash or kale. These changes can give the casserole a whole new vibe. Feel free to experiment with what you have on hand. It’s a great way to use up leftover veggies!

Storage Info

Best Ways to Store Leftovers

To keep your creamy pesto chicken casserole fresh, let it cool first. Then, transfer it to an airtight container. You can store it in the fridge for up to three days. Make sure to cover it well to prevent drying out. If you want to enjoy it later, freezing is a great option!

Reheating Instructions

When you’re ready to eat, you can reheat the casserole. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. Check if it’s hot all the way through. You can also microwave single portions for about 2-3 minutes, stirring halfway.

Freezing Tips

If you want to freeze the casserole, it’s best to do this before baking. Freeze it in a well-sealed container or wrap it tightly in foil. It can last up to three months in the freezer. When you’re ready to bake it, let it thaw in the fridge overnight. Then, bake it as per the original instructions. This way, you’ll enjoy a fresh meal anytime!

FAQs

Can I use rotisserie chicken for this recipe?

Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the chicken into small pieces. Mix it with the other ingredients as you would with cooked chicken. This makes the dish quick and easy for busy nights.

How do I make homemade basil pesto for this casserole?

To make basil pesto, blend fresh basil, garlic, pine nuts, and olive oil. Add Parmesan cheese and a pinch of salt. Blend until smooth. You can adjust the oil for your preferred consistency. Homemade pesto tastes fresh and bright. It makes your casserole even better.

Is there a gluten-free option for the pasta?

Yes, you can use gluten-free pasta. Options include rice pasta or chickpea pasta. Cook it according to the package instructions. This way, everyone can enjoy the dish. Just make sure to check the labels for gluten-free certification.

This blog post covered key points to make a tasty casserole. We looked at the ingredients needed, how to prep and bake, and tips for perfect results. I also shared ways to customize your dish, store leftovers, and answered common questions.

Remember, cooking is fun! Use these steps and enjoy your delicious meal. Don’t hesitate to experiment and make it your own. Happy cookin

To make this creamy pesto chicken casserole, gather these items: - 2 cups cooked chicken, shredded - 1 cup uncooked pasta (shells or penne work well) - 1 cup heavy cream - 1 cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1/2 teaspoon black pepper - 1/4 teaspoon salt - 1 tablespoon olive oil - Fresh basil leaves for garnish (optional) You can swap some ingredients if needed. Use Greek yogurt instead of heavy cream for a lighter dish. If you want a nut-free option, look for nut-free pesto. You can also use cooked turkey instead of chicken for a tasty twist. For pasta, gluten-free options are available if you need them. Garnishes can make your dish look beautiful. Fresh basil leaves add a pop of color and flavor. You could also sprinkle a bit of extra Parmesan on top before serving. A few crushed red pepper flakes can add some heat for those who enjoy spicy food. {{ingredient_image_1}} First, heat your oven to 375°F (190°C). This step is key for baking the casserole evenly. While the oven warms up, boil a large pot of salted water. Add in 1 cup of uncooked pasta, like shells or penne. Cook the pasta until it is al dente, which usually takes about 8-10 minutes. When it’s done, drain the pasta and set it aside. In a big mixing bowl, combine 2 cups of shredded cooked chicken, 1 cup of heavy cream, and 1 cup of basil pesto. Add 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt. Mix well until everything is smooth. Next, gently fold in the cooked pasta and 1 cup of halved cherry tomatoes. Make sure you blend everything evenly for the best flavor. Now, grease a 9x13 inch casserole dish with 1 tablespoon of olive oil. Pour the chicken and pasta mixture into the dish and spread it out evenly. Sprinkle 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese on top. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After that, take off the foil and bake for another 10-15 minutes. The cheese should be bubbly and golden. Once it’s done, let it cool a bit before serving. To cook chicken well, use a meat thermometer. The safe temperature is 165°F. If you shred the chicken, it holds onto flavor better in the casserole. You can use leftover chicken or rotisserie chicken for ease. Both options save time and add great taste. Cook your pasta just until it is al dente. This means it should still have a slight bite. If you overcook it, the pasta can become mushy in the casserole. Remember to salt your water before boiling the pasta. This adds flavor right from the start. For the best taste, use fresh mozzarella cheese. It melts nicely and gives a creamy texture. Pair it with grated Parmesan for a rich flavor boost. You can also try adding a sprinkle of feta for a tangy twist. Mixing different cheeses can make your casserole even tastier! Pro Tips Use Rotisserie Chicken: For a quicker preparation, use store-bought rotisserie chicken. It adds great flavor and saves you time on cooking and shredding. Experiment with Pasta: Feel free to use different types of pasta like farfalle or fusilli. Each shape holds the sauce differently and can change the texture of your casserole. Add More Vegetables: Enhance the nutritional value by adding spinach, zucchini, or bell peppers. Sauté them briefly before mixing into the casserole for extra flavor. Make Ahead: Prepare the casserole a day in advance and refrigerate it. Just add a few extra minutes to the baking time when you’re ready to serve. {{image_2}} You can make a tasty vegetarian version of the creamy pesto chicken casserole. Swap out the chicken for veggies. Use 2 cups of your favorite vegetables. Good choices are zucchini, bell peppers, or spinach. They add great flavor and nutrients. You can also add 1 can of chickpeas for protein. This keeps the dish filling and hearty. While I love using shells or penne, you can try other pasta types. Fusilli or farfalle work well, too. Both shapes hold the sauce nicely. You can even use whole wheat or gluten-free pasta if you prefer. Just cook it until it's al dente to get the best texture. Make this dish your own by swapping seasonal ingredients. In spring, add asparagus or peas for a fresh taste. In the fall, use butternut squash or kale. These changes can give the casserole a whole new vibe. Feel free to experiment with what you have on hand. It’s a great way to use up leftover veggies! To keep your creamy pesto chicken casserole fresh, let it cool first. Then, transfer it to an airtight container. You can store it in the fridge for up to three days. Make sure to cover it well to prevent drying out. If you want to enjoy it later, freezing is a great option! When you're ready to eat, you can reheat the casserole. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. Check if it’s hot all the way through. You can also microwave single portions for about 2-3 minutes, stirring halfway. If you want to freeze the casserole, it’s best to do this before baking. Freeze it in a well-sealed container or wrap it tightly in foil. It can last up to three months in the freezer. When you’re ready to bake it, let it thaw in the fridge overnight. Then, bake it as per the original instructions. This way, you’ll enjoy a fresh meal anytime! Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the chicken into small pieces. Mix it with the other ingredients as you would with cooked chicken. This makes the dish quick and easy for busy nights. To make basil pesto, blend fresh basil, garlic, pine nuts, and olive oil. Add Parmesan cheese and a pinch of salt. Blend until smooth. You can adjust the oil for your preferred consistency. Homemade pesto tastes fresh and bright. It makes your casserole even better. Yes, you can use gluten-free pasta. Options include rice pasta or chickpea pasta. Cook it according to the package instructions. This way, everyone can enjoy the dish. Just make sure to check the labels for gluten-free certification. This blog post covered key points to make a tasty casserole. We looked at the ingredients needed, how to prep and bake, and tips for perfect results. I also shared ways to customize your dish, store leftovers, and answered common questions. Remember, cooking is fun! Use these steps and enjoy your delicious meal. Don’t hesitate to experiment and make it your own. Happy cooking!

Creamy Pesto Chicken Casserole

A delicious and creamy chicken casserole with pesto, pasta, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup uncooked pasta (shells or penne)
  • 1 cup heavy cream
  • 1 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon salt
  • 1 tablespoon olive oil
  • 1 bunch fresh basil leaves for garnish (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot, bring salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
  • In a large mixing bowl, combine the shredded chicken, heavy cream, basil pesto, garlic powder, black pepper, and salt. Mix until well combined.
  • Add the cooked pasta and cherry tomatoes to the chicken mixture. Stir gently to combine everything evenly.
  • Grease a 9x13 inch casserole dish with olive oil. Pour the pasta and chicken mixture into the dish, spreading it out evenly.
  • Sprinkle the mozzarella and Parmesan cheese over the top of the casserole.
  • Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • After 20 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
  • Remove from the oven and allow to cool slightly before serving.

Notes

Garnish with fresh basil leaves before serving for an added touch of color and flavor.
Keyword casserole, chicken, creamy, pasta, pesto

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating