Pesto Chicken Pasta Bake
Comforting baked pasta tossed with pesto, chicken, peas, and sun-dried tomatoes topped with melty mozzarella.
Equipment
- Large Pot
- Colander
- Large Bowl
- 9x13 inch Baking Dish
- spatula or large spoon
- Measuring Cups
Ingredients
- 16 oz pasta (any shape)
- 8 oz prepared pesto about 1 cup
- 1/2 cup heavy cream milk or half-and-half can be used
- 2 cups shredded chicken rotisserie chicken works well
- 12 oz frozen peas
- 8.5 oz julienne-cut sun-dried tomatoes in oil drained (about 1 jar)
- 1 cup shredded mozzarella cheese or Italian blend
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente; drain well.
- In a large bowl, combine the hot drained pasta with the pesto, heavy cream, shredded chicken, frozen peas (no need to thaw), and drained sun-dried tomatoes; stir until evenly mixed.
- Transfer the mixture to a 9×13-inch baking dish and spread evenly, then sprinkle the shredded mozzarella over the top.
- Bake for 20 minutes, or until the casserole is piping hot and the cheese is melted and bubbly.
- Let cool a few minutes, then serve immediately.
Notes
- Recipe can be halved for an 8×8 or 9×9 baking dish.