20-Min Pesto Chicken Pasta Bake
Rotisserie chicken, pesto, and heavy cream come together in a skillet pasta that finishes under the broiler with melty mozzarella. Weeknight comfort in one pan, ready to eat in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 642
- Protein
- 42g
comfortsatisfyingitalianchickencreamymeltytenderweeknight
Ingredients
- 1 lb penne or rigatoni pasta
- 2 cups rotisserie chicken, shredded
- ¾ cup basil pesto
- ½ cup heavy cream
- 1.5 cups mozzarella cheese, shredded
Instructions
- 1
Boil pasta in salted water until al dente, then drain and return to the skillet.
- 2
Stir in pesto, heavy cream, and shredded chicken until everything is coated and warm.
- 3
Top with mozzarella and slide under the broiler for 3–4 minutes until bubbly and golden.
- 4
Let cool 2 minutes, then serve straight from the skillet.
Tools you’ll need
- large skillet or 9x13-inch baking dish
- pot for boiling pasta
- colander
- oven or broiler
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