Chicken Pesto Pasta Bake

This Chicken Pesto Pasta Bake is the ULTIMATE easy weeknight dinner. Made with cooked chicken, spinach basil pesto, whole wheat or lentil pasta, summer squash, tomatoes, and mozzarella, this flavorful meal is healthy and perfect for the entire family!

Course Dinner

Cuisine Italian

Prep Time 5

Cook Time 40

Total Time 45

Servings Servings

Calories 545kcal

Author Christine McMichael

Equipment

Casserole Dish

Ingredients

2 medium summer squash
1/2 Tbsp avocado oil
8 oz. penne pasta dry
1 cup plain yogurt
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups Spinach Basil Pesto
2 cups cooked chicken cubed or shredded
1 cup grape tomatoes halved
1 cup shredded mozzarella
2 Tbsp crushed walnuts optional, for topping

Instructions

Preheat the oven to 350 degrees F.
Cut the squash into cubes and place in the casserole dish.
Drizzle with oil and roast for 15-20 minutes (or until it begins to soften).
While the squash is roasting, cook and drain the pasta according to directions.
In a small bowl, whisk the yogurt, garlic, salt, and pepper together with 1 Tbsp of warm water until smooth.
Pour the yogurt sauce and pesto into the drained pasta and mix.
Add the chicken, tomatoes, and pasta mixture into the casserole dish and mix.
Top with shredded mozzarella and crushed walnuts.
Bake for about 20 minutes, or until everything is warm and the cheese has melted.
Serve and enjoy!

Notes

Refrigerator – Store the leftovers in the refrigerator by placing in an airtight container. It can be stored in the refrigerator for 4-5 days!

Freezer – To freeze, place the cooked meal in an airtight container without the lid and let cool in the refrigerator for an hour. Then place the airtight lid on the container and store in the freezer for up to 3 months!

Nutrition