Creamy Pesto Chicken Pasta Bake With Lemon Zest Roasted Red Pepper Swirl

Looking for a weeknight dinner that feels special? This Creamy Pesto Chicken Pasta Bake with Lemon-Zest Roasted Red Pepper Swirl is the answer! It’s a delightful combination of vibrant pesto, tender chicken, perfectly cooked pasta, and a stunning swirl of sweet roasted red pepper brightened with lemon. This bake isn’t just delicious; it’s a feast for the eyes too, making it perfect for family dinners or impressing guests. Get ready to experience a symphony of flavors in every bite!

What You’ll Need

• 300g (10.5oz) Penne Rigate – Uncooked: We’re using penne rigate, which means ‘ridged penne’ in Italian. The ridges help the sauce cling beautifully, ensuring every bite is packed with flavor. Feel free to substitute with your favorite short pasta shape like fusilli or rotini.
• 2 Large Chicken Breasts (≈300g / 10.5oz), Cut into Bite-Size Pieces: Using chicken breasts keeps the dish relatively light, but you can also use chicken thighs for a richer flavor. Cutting the chicken into bite-sized pieces ensures it cooks evenly and distributes well throughout the pasta.
• 2 tbsp (30ml) Olive Oil, Divided: We’ll be using olive oil for sautéing the chicken and vegetables. Opt for a good quality extra virgin olive oil for the best flavor.
• 1 Small Onion, Finely Chopped: A foundational aromatic, the onion provides a subtle sweetness and depth of flavor to the sauce.
• 2 Garlic Cloves, Minced: Garlic is essential for a flavorful pesto sauce. Freshly minced garlic provides the most potent aroma and taste.
• 150g (5.3oz) Pesto (Store-Bought or Homemade): The star of the show! You can use your favorite store-bought pesto, or make your own for an even fresher taste. Basil pesto is traditional, but sun-dried tomato pesto also works wonderfully.
• 200ml (¾ cup) Heavy Cream, Divided: Heavy cream adds richness and creates a luxuriously creamy sauce. You can use half-and-half for a lighter version, but the sauce won’t be as thick.
• 150g (5.3oz) Shredded Mozzarella Cheese, Divided: Mozzarella provides a classic, melty cheese pull. Low-moisture, part-skim mozzarella is recommended for best results.
• 50g (1.8oz) Grated Parmesan Cheese, Divided: Parmesan adds a salty, umami flavor that complements the pesto beautifully. Freshly grated Parmesan is always best!
• 100ml (⅓ cup) Roasted Red Pepper Puree (About 2 Medium Red Bell Peppers, Roasted and Blended): Roasting the red peppers brings out their natural sweetness. You can buy pre-made roasted red pepper puree, or roast your own for a more intense flavor.
• Zest of 1 Lemon: Lemon zest brightens the roasted red pepper swirl and adds a refreshing citrus note.
• ½ cup (50g) Panko Breadcrumbs: Panko breadcrumbs create a wonderfully crispy topping. Their larger flakes provide a better texture than regular breadcrumbs.
• 2 tbsp (30g) Toasted Pine Nuts, Coarsely Chopped: Toasted pine nuts add a delightful crunch and nutty flavor to the topping.
• Salt and Freshly Ground Black Pepper, to Taste: Essential for seasoning and enhancing all the other flavors.
• Fresh Basil Leaves, for Garnish: A final touch of freshness and visual appeal.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Chicken: Substitute with cooked Italian sausage, shrimp, or even chickpeas for a vegetarian option.
• Penne: Feel free to use any short pasta shape you prefer, such as rotini, fusilli, or farfalle.
• Heavy Cream: Half-and-half can be used for a lighter sauce, but it won’t be as rich.
• Mozzarella: Provolone or Monterey Jack cheese can be used as alternatives.

Bringing it All Together: Step-by-Step Instructions

1. Preheat and Prep: Begin by preheating your oven to 190°C (375°F). This ensures even cooking and a beautifully browned bake. Lightly grease a 23 x 33 cm (9 x 13-inch) baking dish. Greasing prevents sticking and makes serving a breeze.
2. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne rigate and cook according to package directions, usually around 9 minutes, until al dente. ‘Al dente’ means ‘to the tooth’ in Italian – the pasta should be firm to the bite. Drain the pasta well and set aside. Don’t rinse it; the starch helps the sauce adhere.
3. Sauté the Chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season generously with salt and freshly ground black pepper, and sauté for 6-7 minutes, or until golden brown and cooked through. Ensure the chicken reaches an internal temperature of 74°C (165°F) for safety. Transfer the cooked chicken to a bowl and set aside.
4. Soften Aromatics: Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the finely chopped onion and minced garlic for about 3 minutes, or until softened and fragrant. Avoid browning the garlic, as it can become bitter.
5. Create the Pesto Cream Sauce: Stir in the pesto, 150ml (⅔ cup) of the heavy cream, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese into the skillet with the softened onions and garlic. Simmer for 2 minutes, stirring constantly, until the sauce is smooth and coats the back of a spoon. Taste and adjust seasoning with salt and pepper as needed.
6. Prepare the Red Pepper Swirl: In a small bowl, whisk together the roasted red pepper puree, lemon zest, the remaining 50ml (⅓ cup) heavy cream, and a pinch of salt until smooth and well combined. The lemon zest brightens the flavor of the red pepper, creating a delightful contrast.
7. Assemble the Bake: Spread half of the cooked penne in the prepared baking dish. Top with half of the sautéed chicken, then pour half of the pesto-cream sauce over the chicken. Carefully drop spoonfuls of half of the red pepper swirl randomly over the sauce and gently swirl with the back of a spoon to create a marbled effect. Repeat these layers with the remaining penne, chicken, sauce, and swirl.
8. Prepare the Topping: In a separate bowl, combine the panko breadcrumbs, toasted pine nuts, the remaining mozzarella cheese, and the remaining Parmesan cheese. Mix well to ensure everything is evenly distributed.
9. Bake to Golden Perfection: Sprinkle the breadcrumb mixture evenly over the top of the assembled bake. Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown, and the breadcrumb topping is nicely toasted.
10. Rest and Garnish: Remove the bake from the oven and let it rest for 5 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld. Garnish each serving with a few fresh basil leaves and a thin drizzle of the remaining red pepper swirl for a beautiful presentation.

Why This Recipe Works: The Science of Flavor

This Creamy Pesto Chicken Pasta Bake isn’t just delicious; it’s built on a foundation of flavor principles. The pesto provides a vibrant, herbaceous base, while the heavy cream adds richness and creates a luxurious texture. The roasted red pepper swirl isn’t just for aesthetics; its sweetness and slight smokiness cut through the richness of the pesto and cream, offering a balanced flavor profile. The lemon zest brightens everything up, preventing the dish from feeling heavy. The panko breadcrumb topping adds a delightful textural contrast, providing a satisfying crunch.

Tips for the Perfect Panko Crust

Achieving a perfectly golden and crispy panko crust is key to this bake’s success. Ensure the panko breadcrumbs are evenly distributed over the top. For extra crunch, you can lightly toss the panko with a drizzle of olive oil before sprinkling it over the bake. Don’t overbake – you want the cheese melted and bubbly, but the breadcrumbs should remain golden, not burnt.

Roasting Your Own Red Peppers

While store-bought roasted red pepper puree is convenient, roasting your own peppers elevates the flavor significantly. To roast red peppers, halve and seed them, then place them skin-side up under a broiler. Broil until the skin is blackened and blistered. Place the peppers in a bowl and cover with plastic wrap for 10-15 minutes to steam. This makes it easy to peel off the skin. Blend the peeled peppers until smooth for a vibrant, homemade puree.

Make-Ahead Instructions

This bake is perfect for busy weeknights! You can assemble the entire dish (up to the baking step) up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, add about 5-10 minutes to the baking time to ensure it’s heated through. You can also roast the red peppers and make the puree a day or two ahead.

Frequently Asked Questions

Can I use a different type of pasta?

Yes, you can! Rotini, fusilli, or farfalle would all work well in this recipe. Just adjust the cooking time according to the package directions.

Can I make this vegetarian?

Absolutely! Simply omit the chicken and add more vegetables, such as sautéed mushrooms, spinach, or zucchini.

Can I freeze this bake?

While it’s best served fresh, you can freeze leftovers for up to 2 months. Thaw completely before reheating.

Enjoy Your Creamy Pesto Masterpiece!

This Creamy Pesto Chicken Pasta Bake with Lemon-Zest Roasted Red Pepper Swirl is a guaranteed crowd-pleaser. The combination of flavors and textures is simply irresistible. Don’t forget to save this recipe to Pinterest for easy access later!

Creamy Pesto Chicken Pasta Bake With Lemon Zest Roasted Red Pepper Swirl

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Grace Miller
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This creamy pesto chicken pasta bake is a delightful combination of vibrant pesto, tender chicken, and perfectly cooked pasta, finished with a stunning roasted red pepper swirl. It’s a flavorful and visually appealing dish perfect for family dinners or entertaining guests.

---

Ingredients

Scale 1x2x3x

• 300g (10.5oz) Penne Rigate pasta
• 300g (10.5oz) Chicken Breast, bite-size pieces
• 2 tbsp (30ml) Olive Oil
• 1 Small Onion, chopped
• 2 Garlic Cloves, minced
• 150g (5.3oz) Pesto
• 200ml (¾ cup) Heavy Cream
• 150g (5.3oz) Mozzarella Cheese, shredded
• 50g (1.8oz) Parmesan Cheese, grated
• 100ml (⅓ cup) Roasted Red Pepper Puree
• Zest of 1 Lemon
• ½ cup (50g) Panko Breadcrumbs
• 2 tbsp (30g) Toasted Pine Nuts
• Salt and Pepper, to taste
• Fresh Basil Leaves, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat & Prep: Preheat oven to 190°C (375°F) and grease a baking dish.
2. Cook Pasta: Boil penne until al dente, about 9 minutes; drain.
3. Sauté Chicken: Cook chicken in 1 tbsp olive oil until golden and cooked through (6-7 minutes).
4. Soften Aromatics: Sauté onion and garlic in remaining olive oil until softened (3 minutes).
5. Make Pesto Sauce: Stir in pesto, 150ml cream, mozzarella, and parmesan; simmer for 2 minutes.
6. Prepare Red Pepper Swirl: Whisk together red pepper puree, lemon zest, and 50ml cream.
7. Assemble Bake: Layer pasta, chicken, sauce, and red pepper swirl in the baking dish. Repeat layers.
8. Prepare Topping: Combine panko, pine nuts, mozzarella, and parmesan.
9. Bake to Perfection: Sprinkle topping over bake and bake for 20-25 minutes, until golden brown.
10. Rest & Garnish: Let rest for 5 minutes; garnish with basil.

Notes

For a crispier topping, lightly toss panko breadcrumbs with olive oil before sprinkling. Roasting your own red peppers enhances the flavor.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Pasta
• Method: Bake
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 550 kcal
• Sugar: 15 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 100 mg