Creamy Chicken Pesto Pasta Bake

This post is sponsored by Barilla.

My Creamy Chicken Pesto Pasta Bake is taken to another level this holiday season…using Barilla’s Creamy Genovese Pesto. This pesto is so good. Made in Italy and made with high-quality ingredients like fragrant Italian basil and freshly grated Parmigiano Reggiano cheese, it has a delicious creamy texture that puts a twist on classic pesto sauce. Perfect to satisfy a hungry crowd! 

A Perfect Dish to Feed the Family this Holiday Season!

I just love this time of year. From Thanksgiving right through to Christmas and New Year, I adore all the gatherings of family and friends, and all the entertaining that happens. The weather is a little cooler (even here in California!) so it’s time to get cozy and to get some great comfort food going…and with so many people getting together it’s good to have some dishes up your sleeve that are easy, super tasty, and will feed many hungry mouths at once. My Creamy Chicken Pesto Pasta Bake is just that.

But isn’t Pesto a summer food?!

I think we often pass pesto by at this time of year because we associate it with simple summer dishes, rather than hearty winter dishes for big parties. But honestly, Barilla’s Creamy Genovese Pesto adds such a burst of flavor to a dish, you really can’t beat it for adding an authentic Italian twist. The taste is as good as homemade, so it gives this pasta bake an extra familiar feel. Comforting, and surprisingly festive. And what more could you want from food at a family party or gathering of friends?

Authentic Italy

As you will see, I am using both Barilla Creamy Genovese Pesto in this dish, along with Barilla Penne pasta. The reason I love the pasta is that it always cooks perfectly al dente, with very little effort. Just follow the instructions on the box. And yes indeed, there are other pestos out there. But without the high-quality ingredients and authentic recipe that Barilla follows, many of them fall short of the flavor burst I am looking for. That’s why I stick to Barilla, and it’s what will make this dish the talk of your party or event.

Tell me how you get on!

So, guys!  If you make this Creamy Chicken Pesto Pasta Bake, please leave a comment and indeed give this recipe a share! I love to hear from all of you, and to that end, I always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Tik Tok or Instagram! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!

Creamy Chicken Pesto pasta bake

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My Creamy Chicken Pesto pasta bake is taken another level this holiday season using Barilla Creamy Genovese Pesto, which is made in Italy and made with high-quality ingredients like fragrant Italian basil and freshly grated Parmigiano Reggiano cheese for a delicious creamy texture that puts a twist on classic pesto sauce. #BarillaPesto Perfect to satisfy a hungry crowd! You can shop for almost all the ingredients here.

Ingredients

1 lb Blue box Barilla Penne Pasta

4 tablespoons unsalted butter

2 tablespoons all-purpose flour

3 cups whole milk

1 cup heavy cream

1 teaspoon kosher salt

1/2 teaspoon black pepper

3 cups shredded mozzarella cheese

1 cup parmesan cheese, divided

1 jar Barilla creamy genovese pesto

2 heads of broccoli, broken into florets

3 cups shredded rotisserie chicken

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Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil.

2. Over a medium heat In a large oven proof saucepan or dutch oven, melt unsalted butter and whisk in the all-purpose flour until well combined and cook for 30 seconds.

3. Whisk in the milk and cream and simmer until the mixture starts to thicken, 2-3 minutes. Season with salt and pepper.

4. Drop the pasta and cook to al dente according to the box instructions.

5. Reduce heat to low and stir in mozzarella cheese and half of the parmesan and cook until all the cheeses have melted 2-3 minutes.

6. Whisk in the jar of pesto, stir in the broccoli, and finally the chicken. Top with the remaining parmesan and bake for 20 minutes and broil for 2-3 minutes to achieve a nice brown topping. Enjoy!

 

• Author: Chef Stuart O’Keeffe

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