Caprese Chicken Pesto Pasta Bake Recipe | Yummly
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Caprese Chicken Pesto Pasta Bake

Kristen Perlman: "This was a big hit with my family! Easy prep and…" Read More
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If yours is a pasta-loving family, this recipe is one you'll be enjoying all year long. The tomatoes are pan-roasted and slightly sweetened to pair perfectly with herby pesto, chicken, and fresh mozzarella. And if you made Easy Shredded Chicken Breast Hack, the recipe will come together in a snap. Just add a simple salad, and dinner is done! Note that if you'd like the pasta bake to be extra-cheesy, just go up to 1 pound of mozzarella balls. The recipe is a Yummly original created by Ashley Strickland Freeman.


  • 1 pound penne pasta
  • 1 tablespoon extra-virgin olive oil
  • 3 cups cherry tomatoes (or grape tomatoes, halved)
  • 3 garlic cloves (minced)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon sugar
  • 3 cups cooked chicken breasts (shredded)
  • 1 cup pesto (refrigerated or jarred)
  • 8 ounces fresh small mozzarella balls (mini, ciliegine size; use 16 ounces if you'd like it extra cheesy)
  • fresh basil leaves (optional)
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    1. Bring a pot of salted water to a boil. Meanwhile, preheat the oven to 350°. Coat a 13- x 9-inch baking dish with cooking spray or oil.
    2. Cook pasta in boiling salted water according to package directions until al dente; drain.
    3. While pasta cooks, heat olive oil in a medium saute pan or nonstick skillet over medium heat. Add the halved tomatoes, minced garlic, salt, pepper, and sugar. Sauté until tomatoes begin to soften and release their juices, about 3 minutes.
    4. Gently toss together pasta, tomatoes, chicken, pesto, and mozzarella and spoon into the prepared baking dish. Cover tightly with aluminum foil.
    5. Bake until cheese melts and pasta is warmed through, 20-25 minutes. Scatter fresh basil leaves on top if you like.
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    NutritionView More

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    Calories430Calories from Fat110
    Total Fat12g18%
    Saturated Fat5g25%
    Trans Fat
    Calories from Fat110
    Total Carbohydrate61g20%
    Dietary Fiber3g12%
    Vitamin A20%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Kristen Perlman a month ago
    This was a big hit with my family! Easy prep and fresh taste. The pesto was delicious and I used tomatoes from our garden which made it even better.
    bill b. 2 months ago
    turned out great, easy to make not alot of preparing
    lisa s 3 months ago
    Kids loved this and I used basil from my garden for homemade pesto. I have made this before with store bought pesto and it was just as yummy.
    Naya 3 months ago
    Tasted great! Didn’t have mozzarella balls so I used shredded mozzarella, still worked well. Also used peri peri chicken since I had some leftovers and the flavour was perfect! Thanks for sharing :)
    Pedersen 3 months ago
    Amazing recipe. It was extremely easy to make, and the taste was amazing. Would definitely recommend trying this out :)
    Megan Parker 3 months ago
    Even my picky eaters love this!
    Kristine o. 4 months ago
    Super delicious. Wasn't oily or too heavy at all.
    Ginger Henson 4 months ago
    Great! Was Yummly! Did not modify!
    Brittany A. 5 months ago
    Need to add more liquid to it as it’s slightly dry for my taste, but other than that I think this may become a new staple in my house even my fussy 4 year old ate two bowls of it!
    Rasaq Odele 6 months ago
    I'm definitely cooking this again but adding cheddar or some sort of cheese that melts more completely in addition to the mozzarella
    C 6 months ago
    Love it! Definitely a family favorite
    Nicole Vaughan 7 months ago
    really good! would make it again but maybe with more pesto or even a drizzle of olive oil over dish befoee putting in oven.
    Candida Gudino G. 9 months ago
    Delicious! I’m sure the family will request this again. I added artichoke hearts, red onion & arugula. His dish is hearty, flavorful and filling!
    My family loved this! A very nutritious but simple-to-make dish
    Jessica Reidling a year ago
    Good recipe. made a couple of tweeks but overall turned out ok. Pan seared chicken breasts in pan before cooking the tomatoes. eliminated sugar as it was not needed. and doubled the pesto as it was a little on the dry side without adding extra moisture.
    Alyssa a year ago
    Would make again! Using fresh ingredients from the farmers market - can’t be beat
    OH MY YUM!! This is delicious! Both myself and my husband had seconds and my two year old approved and ate a full bowl himself (which NEVERRRRR happens)!! I didn’t use fresh basil because Walmart was out so I used ground basil. I also decided to add marinated artichoke hearts, which I sautéd with my tomatoes and garlic, I definitely recommend if you like artichokes!
    Amy E. a year ago
    One of my favorite casseroles EVER!!!!
    Ruby Baker a year ago
    Very good. Surpringly easy. Flavorful.
    Jin DU a year ago
    Amazing recette! Easy to make and surprisingly tasty
    Marcus Minami a year ago
    So easy and delicious, I used costco pesto sauce and baked Parmesan Panko crusted chicken thighs which I add on top of the pasta to make it heartier
    Corey Lyn a year ago
    So easy and yummy! Definitely will make this again
    Christine a year ago
    So yummy and easy. I poached chicken to shred it and used the pearl sized mozzarella balls
    Stephen Lynch a year ago
    tastes amazing and will definitely be a recurring entree in our house. Also very easy to put together will little prep work required.
    Dillan Henderson a year ago
    Nice and easy recipe to make. Good tasting.
    Fran Ullah a year ago
    Delicious! The whole family loved it, and my son had seconds!
    Nina Laville a year ago
    So delicious and healthy! Would definitely make again.
    Rudy Gomez a year ago
    I love this Caprese chicken pesto pasta bake 100% delicious