Chicken Pesto Pasta Casserole Recipe

If you’re craving something creamy, cheesy, and full of flavor, this Chicken Pesto Pasta Casserole Recipe is the perfect dish.

It combines tender pasta, juicy chicken, rich pesto sauce, and melted cheese for a comforting meal that’s both simple and satisfying.

This casserole is a weeknight favorite and makes a great make-ahead dish for busy days or family gatherings.

Why You’ll Love This Recipe

Quick and easy: Ready in under an hour with simple ingredients.

Flavor-packed: The pesto gives a fresh, herby kick that pairs beautifully with chicken and cheese.

Family-friendly: Everyone loves the creamy texture and cheesy topping.

Perfect for leftovers: Stores and reheats beautifully for another meal.

📝 Ingredients

For the Casserole

• 3 cups cooked chicken breast, shredded or cubed (rotisserie chicken works perfectly)

• 12 ounces penne or rotini pasta (uncooked)

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 cup cherry tomatoes, halved (optional)

• 1 cup fresh spinach (optional for extra greens)

For the Sauce

• 1 cup prepared basil pesto

• 1 cup heavy cream or half-and-half

• ½ cup cream cheese, softened

• ½ cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• Salt and black pepper to taste

For the Topping

• 1 ½ cups shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Fresh basil for garnish (optional)

👩‍🍳 Instructions (Simple Sentences)

1. Preheat the oven to 375°F (190°C).

2. Grease a 9×13-inch baking dish with cooking spray or olive oil.

3. Cook the pasta according to package directions until al dente. Drain and set aside.

4. In a large skillet, heat olive oil over medium heat.

5. Add the onion and cook until soft.

6. Add the garlic and cook for 1 minute.

7. Stir in the cooked chicken, pesto, heavy cream, and cream cheese.

8. Mix until the sauce becomes smooth and creamy.

9. Add Parmesan cheese, Italian seasoning, salt, and pepper. Stir well.

10. Add the cooked pasta, cherry tomatoes, and spinach to the sauce. Mix to coat evenly.

11. Pour the mixture into the baking dish.

12. Sprinkle mozzarella and Parmesan cheese on top.

13. Bake uncovered for 20–25 minutes, or until bubbly and golden.

14. Let cool for 5 minutes before serving.

15. Garnish with fresh basil if desired.

🧊 Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freeze: Freeze before baking for up to 2 months.

• Reheat: Bake at 350°F until hot, or microwave individual servings.

🍽️ Serving Suggestions

Serve with garlic bread, Caesar salad, or a light green salad with lemon dressing.

Chicken Pesto Pasta Casserole Recipe

A creamy, cheesy casserole made with tender chicken, pesto sauce, and pasta baked to perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Dinner, Main Course

Cuisine: American, Italian

Ingredients Method Notes

Ingredients

  

For the Filling

• 3 cups cooked chicken shredded or cubed (rotisserie works great)
• 1 tablespoon olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 1 can 10 oz diced tomatoes with green chilies (like Rotel)
• 1 can 10 oz cream of chicken soup
• 1 can 10 oz cream of mushroom soup
• 1 cup sour cream
• 1 ½ cups shredded cheddar cheese divided
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt and pepper to taste

For the Layers

• 10 –12 corn tortillas cut into halves or quarters
• ½ cup shredded Monterey Jack or Mexican blend cheese
• Fresh cilantro or green onions for garnish (optional)

Method

 

1. Preheat the oven to 375°F (190°C).
2. Grease a 9x13-inch baking dish with cooking spray or butter.
3. Heat olive oil in a skillet over medium heat.
4. Add chopped onion and cook until soft.
5. Add minced garlic and cook for 1 minute.
6. Stir in diced tomatoes with green chilies, chicken, both soups, and sour cream.
7. Add chili powder, cumin, salt, and pepper. Mix well.
8. Stir in 1 cup of cheddar cheese until melted and creamy.
9. Arrange a layer of tortilla pieces in the baking dish.
10. Spread half of the chicken mixture over the tortillas.
11. Add another layer of tortillas and the remaining chicken mixture.
12. Sprinkle with the remaining cheddar and Monterey Jack cheese.
13. Bake uncovered for 25–30 minutes, until hot and bubbly.
14. Let the casserole cool for 5 minutes before serving.
15. Garnish with fresh cilantro or green onions if desired.

Notes

💡 Recipe Tips

• Use rotisserie chicken for quick prep.
• Try flour tortillas for a softer texture.
• Add black beans or corn for extra flavor.
• Spice it up with jalapeños or hot sauce.