Chicken Pesto Pasta Bake

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“This recipe was born out of my need to use up some things from my freezer- chopped chicken meat and homemade basil pesto. It's easy, tasty, and can be made ahead. If you want to make a one dish meal out of this, toss in a 10 ounce bag of thawed frozen vegetables. I used homemade stock as well, but canned will work fine.”

Ingredients Nutrition


  1. In a large pot of boiling salted water, cook the pasta to just short of al dente.
  2. Drain the pasta, and place in a large mixing bowl.
  3. Add the chopped chicken and pesto to the bowl, and stir to coat.
  4. If adding vegetables, add them to the bowl now.
  5. Preheat the oven to 350°F.
  6. Spray a 9x13 baking dish with cooking spray.
  7. In a medium saucepan, melt the butter over medium heat.
  8. Add the flour, and whisk to form a roux.
  9. Cook for 2-3 minutes.
  10. Slowly whisk the stock into the roux.
  11. Bring to a boil, and contiue to whisk until the sauce is slightly thickened.
  12. Crumble the boullion cube, and add to the sauce.
  13. Stir in the lemon juice.
  14. Taste the sauce for seasoning, and add salt or pepper as needed.
  15. Add the sauce to the chicken and pasta mixture.
  16. Stir to combine well, then place the mixture in the prebared baking dish.
  17. Top with the grated cheese.
  18. If making ahead, cover at this point and chill until needed.
  19. Bake at 350F for 20-25 minutes, or until the sauce is bubbly and the top is golden. If made ahead, the baking time may need to be increased.

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