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Pesto Chicken Pasta Bake

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dried fusilli
  • 3 cups cooked chicken chopped
  • 1 pint cherry tomatoes halved
  • 3 oz baby spinach
  • 1/2 cup prepared basil pesto
  • 3/4 cup reserved pasta cooking water
  • 1 1/2 cups shredded mozzarella
  • 1 teaspoon olive oil for dish

Method
 

  1. Heat oven to 400°F. Oil a 9x13-inch baking dish. Boil fusilli 1 minute less than package directions. Before draining, reserve at least 3/4 cup cooking water.
  2. Toss hot pasta with spinach until wilted. Mix pesto with measured 3/4 cup pasta water; add with chicken and tomatoes. Spread in dish; top with mozzarella.
  3. Bake uncovered 15–20 minutes, until cheese melts and the center reaches 165°F; continue as needed if chicken started cold. Rest 5 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
Prepared pesto varies in saltiness, so taste the pasta mixture before adding any extra salt.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.