Description
This Chicken Pesto Pasta Bake is a delicious and comforting casserole that combines tender roasted summer squash, hearty penne pasta, flavorful spinach basil pesto, and cooked chicken, all baked to perfection with melted mozzarella cheese and a crunchy walnut topping. Perfect for a family dinner or meal prep, it delivers a delightful blend of creamy, savory, and fresh flavors in just 45 minutes.
Ingredients
Vegetables
- 2 medium summer squash, cubed
- 1 cup grape tomatoes, halved
Pasta and Protein
- 8 oz. penne pasta (dry)
- 2 cups cooked chicken, cubed or shredded
Sauces and Seasoning
- 1 cup plain yogurt
- 1 1/2 cups Spinach Basil Pesto
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 Tbsp avocado oil
- 1 Tbsp warm water (for yogurt sauce)
Toppings
- 1 cup shredded mozzarella cheese
- 2 Tbsp crushed walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for roasting and baking the ingredients.
- Cut Squash: Cut the summer squash into bite-sized cubes and place them evenly into a casserole dish.
- Roast Squash: Drizzle the cubed squash with avocado oil and roast in the oven for 15-20 minutes, or until the squash begins to soften but is not fully cooked through.
- Cook Pasta: While the squash roasts, cook the dry penne pasta according to package directions until al dente, then drain well and set aside.
- Mix Yogurt and Seasoning: In a small bowl, whisk together the plain yogurt, garlic powder, salt, pepper, and 1 tablespoon of warm water until the mixture is smooth and well combined. This will serve as the creamy sauce base.
- Add Yogurt and Pesto to Pasta: Pour the yogurt sauce and the spinach basil pesto into the cooked, drained pasta and mix thoroughly to evenly coat the pasta with the flavorful sauce.
- Place Everything in Casserole Dish: Add the cooked chicken, halved grape tomatoes, and the mixed pasta into the casserole dish with the roasted squash. Gently mix everything together to combine all ingredients evenly.
- Top with Cheese: Spread shredded mozzarella cheese evenly over the top of the casserole. Sprinkle crushed walnuts on top if using, for added texture and flavor.
- Bake: Bake the casserole in the preheated 350-degree oven for about 20 minutes, or until everything is heated through and the cheese is melted and bubbly.
- Serve and Enjoy: Remove from the oven, let it cool slightly, then serve warm and enjoy your delicious chicken pesto pasta bake!
Notes
- You can substitute the chicken with turkey or keep it vegetarian by omitting the meat and adding more vegetables.
- Crushed walnuts add a nice crunch but can be omitted for nut-free diets.
- Use gluten-free pasta to make this dish gluten free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American