Creamy Pesto Chicken Penne Casserole: An Easy and Delicious Weeknight Meal

Are you searching for a comforting, flavorful, and relatively easy dinner recipe that will please the whole family? Look no further than this creamy pesto chicken penne casserole! This recipe combines the bright, herbaceous flavors of pesto with tender chicken, perfectly cooked penne pasta, and a rich, cheesy sauce. It’s a guaranteed crowd-pleaser and a fantastic way to use up leftover cooked chicken. This dish is also incredibly versatile; you can easily adapt it to your liking by adding different vegetables or cheeses. So, preheat your oven and get ready to enjoy a satisfying and delicious meal!

Why You’ll Love This Pesto Chicken Penne Casserole

* **Easy to make:** This recipe requires minimal prep time and uses simple ingredients.
* **Flavorful:** The combination of pesto, chicken, and cheese creates a delicious and satisfying flavor profile.
* **Versatile:** You can easily customize this recipe to your liking by adding different vegetables or cheeses.
* **Comforting:** This casserole is warm, cheesy, and perfect for a cozy night in.
* **Family-friendly:** Kids and adults alike will love this dish.
* **Great for leftovers:** This casserole tastes even better the next day!

## Ingredients You’ll Need

Before you begin, gather the following ingredients. Don’t be afraid to make substitutions based on what you have on hand! The beauty of a casserole is its flexibility.

* **Penne Pasta:** 1 pound. You can also use other short pasta shapes like rotini, farfalle, or ziti.
* **Cooked Chicken:** 2-3 cups, shredded or diced. Rotisserie chicken is a great shortcut, or you can use leftover grilled or baked chicken.
* **Pesto:** 1 cup, store-bought or homemade. Homemade pesto is always best if you have the time, but a good quality store-bought pesto will work perfectly fine.
* **Heavy Cream:** 1 cup. This adds richness and creaminess to the sauce. You can substitute with half-and-half for a lighter option, but the sauce won’t be as thick.
* **Cream Cheese:** 4 ounces, softened. This helps to create a thick and creamy sauce. Make sure it’s softened so it blends easily.
* **Grated Parmesan Cheese:** 1/2 cup, plus more for topping. Parmesan cheese adds a salty, nutty flavor. Freshly grated is always best!
* **Grated Mozzarella Cheese:** 1 1/2 cups, divided. Mozzarella cheese melts beautifully and adds a mild, cheesy flavor. Part-skim mozzarella is a good option if you’re looking to cut back on fat.
* **Garlic:** 2 cloves, minced. Garlic adds a savory flavor to the sauce. You can adjust the amount to your liking.
* **Olive Oil:** 1 tablespoon. Used for sautéing the garlic.
* **Salt and Pepper:** To taste. Season to perfection!
* **Optional Vegetables:** 1 cup, such as broccoli florets, cherry tomatoes (halved), spinach, or bell peppers (diced). Adding vegetables is a great way to add nutrients and flavor to the casserole.
* **Optional Toppings:** Breadcrumbs, chopped fresh basil, red pepper flakes.

## Step-by-Step Instructions

Follow these simple steps to create your delicious pesto chicken penne casserole:

**1. Preheat the Oven and Cook the Pasta:**

* Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
* Cook the penne pasta according to package directions until al dente. Al dente means “to the tooth” in Italian; the pasta should be firm to the bite. This is important because the pasta will continue to cook in the oven.
* Drain the pasta well and set aside.

**2. Sauté the Garlic:**

* In a large skillet or pot, heat the olive oil over medium heat.
* Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter. Stir constantly.

**3. Make the Pesto Cream Sauce:**

* Reduce the heat to low. Add the heavy cream and cream cheese to the skillet.
* Stir until the cream cheese is melted and the sauce is smooth. This may take a few minutes. Be patient and stir constantly to prevent the cream cheese from sticking to the bottom of the pan.
* Stir in the pesto and parmesan cheese. Mix well until combined.
* Season with salt and pepper to taste. Remember that pesto can be quite salty, so start with a small amount and add more as needed.

**4. Combine All Ingredients:**

* Add the cooked pasta, shredded chicken, and optional vegetables (if using) to the sauce.
* Gently toss to coat all ingredients evenly with the pesto cream sauce. Make sure everything is well combined.

**5. Assemble the Casserole:**

* Pour the pasta mixture into the prepared baking dish.
* Sprinkle the remaining mozzarella cheese evenly over the top.

**6. Bake the Casserole:**

* Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The top should be lightly golden brown.

**7. Garnish and Serve:**

* Remove the casserole from the oven and let it cool for a few minutes before serving.
* Garnish with additional parmesan cheese, chopped fresh basil, and red pepper flakes (if desired).
* Serve warm and enjoy!

## Tips and Variations

* **Make it ahead:** You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
* **Use different cheeses:** Try using other cheeses like provolone, Gruyere, or fontina for a different flavor.
* **Add more vegetables:** Feel free to add other vegetables like mushrooms, zucchini, or sun-dried tomatoes.
* **Make it vegetarian:** Omit the chicken for a delicious vegetarian casserole. You can add extra vegetables or beans for added protein.
* **Spice it up:** Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
* **Use different protein:** Substitute the chicken with cooked sausage, shrimp, or ground beef.
* **Add a crispy topping:** Mix breadcrumbs with melted butter and sprinkle over the casserole before baking for a crispy topping.
* **Make individual casseroles:** Divide the pasta mixture into individual ramekins for portion control and easy serving.
* **Use different pesto:** Experiment with different types of pesto, such as sun-dried tomato pesto or kale pesto.

## Serving Suggestions

This pesto chicken penne casserole is a complete meal on its own, but here are a few serving suggestions to round out your dinner:

* **Side Salad:** A simple green salad with a vinaigrette dressing is a refreshing contrast to the richness of the casserole.
* **Garlic Bread:** Serve with warm garlic bread for dipping into the creamy sauce.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts are a healthy and delicious side dish.
* **Soup:** A light soup, such as tomato soup or minestrone, is a great way to start your meal.

## Frequently Asked Questions (FAQs)

* **Can I use frozen chicken?** Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking.
* **Can I use a different type of pasta?** Yes, you can use other short pasta shapes like rotini, farfalle, or ziti.
* **Can I make this casserole gluten-free?** Yes, you can make this casserole gluten-free by using gluten-free pasta.
* **Can I freeze this casserole?** Yes, you can freeze this casserole before baking. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw completely before baking.
* **How long does this casserole last in the refrigerator?** This casserole will last for 3-4 days in the refrigerator.

## Nutritional Information (Approximate)

* Calories: 550-650 per serving (depending on ingredients and portion size)
* Protein: 30-40 grams
* Fat: 30-40 grams
* Carbohydrates: 40-50 grams

*Please note that this is an estimate and may vary based on the specific ingredients and amounts used.*

## Enjoy Your Delicious Pesto Chicken Penne Casserole!

This creamy pesto chicken penne casserole is a guaranteed hit! It’s easy to make, flavorful, and perfect for a weeknight meal. We hope you enjoy this recipe as much as we do. Don’t forget to leave a comment below and let us know what you think!