Creamy Pesto Pasta Chicken Bake with Peas

This Creamy Pesto Pasta Chicken Bake is a perfect use of leftover cooked chicken! Deliciously cheesy, saucy, and full of pesto chicken goodness! Assemble ahead and bake the next day, or freeze leftovers for later! 

It has been raining NON-STOP and it’s just felt so right to practice this casserole over the past few weeks. In fact, I just read an article that said Seattle has only had 3 sunny/mild days since the start of October. I don’t even remember when those sunny days were… and I’m really starting to miss them.

Now is about the time when all those people from other parts of the country say we should expect this because it’s Seattle. Just so you know, this is a little bit over the top and it does not always rain in Seattle.

The summer is absolute perfection, and I’m sure I’ll be complaining about heat in a few short months. Until then, bring on the casseroles.

Originally published March 15th, 2017!

Hello, it’s Danielle! It’s now March 2021 and this recipe is four years old! Today, I updated this recipe to be more concise and easier to follow. I’ve also updated the photos! Text above is from 2017, but everything else has been rewritten.

What are the ingredients in this Creamy Pesto Pasta Chicken Bake?

I particularly love this casserole because you don’t have to cook any of the veggies ahead of time. Any day I can save a dish is a good day.

Here are the ingredients in this dish and a little note of info for each: 

• penne pasta – I used to recommend brown rice pasta for this recipe (it was a phase), but the type of pasta you use matters less than the shape. I recommend penne pasta so the sauce has lots of little pasta shapes to go into. You could also use rigatoni.
• egg – Coating the pasta in a whisked egg helps the cheesy saucey goodness cling to the noodles and thicken up a bit. Method learned from this Ina Garten recipe for Baked Rigatoni.
• basil pesto – I get mine at Costco – it’s the most pesto bang for your buck (I compared in this article which also has a recipe for making your own pesto from scratch).
• plain greek yogurt – This is how I make most of my casseroles creamy, plus it adds extra protein. If you don’t like Greek yogurt, the taste is covered up by the pesto and cheese!
• cream cheese – Another ingredient to make it so creamy!!
• cooked chicken breast – I used about 1.5 pounds of chicken. A rotisserie chicken or leftover chopped chicken breast will work! And if you have less than 1.5 pounds, that’s okay too! Toss it in the bowl.
• can of diced tomatoes – I leave the liquid and add it into the casserole because it helps create the sauce, instead of adding extra water. 
• frozen peas – Easy to add and they go wonderful with cheese, pesto and chicken!
• garlic powder & onion powder – For flavor! 
• salt & fresh ground black pepper – Keep the salt slim because the pesto has lots of salt, but I still love fresh ground black pepper in my main dishes.
• red chili pepper flakes – Add a little kick! Totally forgot this when I re-tested but it’s optional!
• mozzarella cheese – Feel free to use pre-shredded mozzarella, however I think it would be amazing with fresh mozzarella too.
• cheese crisps – For toppings, I usually gravitate towards some kind of crispy cheese, like Whisps, or the Trader joe’s brand. Pick your favorite kind of cheese! You can also make your own baked cheese crisps at home!

I don’t have cheese crisps – what else can I put on top of this dish?

• Ritz crackers: Take the Ritz crackers, crush them up and sprinkle them on top. Classic and super crunchy!
• Crunchy fried onions: I have never tried it personally, but I know that crunchy fried onions make a great casserole topping!
• Seasoned breadcrumbs: I’m sure this would be delicious, maybe with some butter in the breadcrumbs so you get a nice crunch.

What kind of chicken should I use?

You can use almost any leftover chicken that is seasoned plainly or lightly seasoned. Strongly seasoned chicken like lemon pepper or cajun may clash with the pesto flavors.

Another option is to purchase a rotisserie chicken and pull all the chicken from the carcass. Rotisserie chicken is especially juicy and delicious in casserole (Veggie Loaded Rotisserie Chicken Casserole is a good example!).

Use no more than 1.5 pounds of chicken, but it’s okay if you don’t quite have that much. About 16 ounces or 1 pound is a good amount as well. Cut up leftover chicken thighs would also work.

Is this recipe freezer friendly?

Yes, this recipe is freezer friendly and can be cooked in the oven from frozen.

Cover tightly with foil and bake in a preheated 400 degree oven for 60-75 minutes. Remove the foil and do a supervised broil for about 3 minutes to get a golden crispy top.

How can I meal prep this recipe?

Here two different ways to meal prep this recipe:

1. Assemble the casserole, cover and refrigerate for up to 24 hours. Bake just before serving and increase time by 5 minutes.
2. Follow the recipe as directed, then portion leftovers into individual containers and eat during the week. You can also bake in individual containers.

How to store, freeze, and reheat:

To store: Store leftovers in an airtight container for up to 4 days.

To freeze: Assemble and cover tightly with foil or in an airtight container for up to 3 months. This recipe can be cooked in the oven from frozen. Cover tightly with foil and bake in a preheated 400 degree oven for 60-75 minutes. Remove the foil and do a supervised broil for about 3 minutes to get a golden crispy top.

To reheat: Microwave – Place leftovers in a microwave safe dish and heat on High for 2 minutes. Oven – Place leftovers in an oven safe dish and place into a cold oven. Set the oven to 350F and cook for 25-30 minutes.