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!
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!
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!