This Baked Pesto Pasta & Chicken brings together comforting Italian flavours in a dish that feels both hearty and fresh.
Vibrant green pesto, roasted honeynut squash, sweet cherry tomatoes, and melty mozzarella create a deliciously satisfying combination. The golden, herb-crusted chicken thighs add bold flavour and a crispy texture, while the pasta absorbs the rich, savory juices. Perfect for a cozy dinner or gathering, this recipe delivers layers of flavour in every bite.
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Ingredients
Pesto
- Garlic
- Olive oil
- Pine nuts
- Baby spinach
- Basil leaves
- Ice cubes
- Parmesan
- Salt
Tomato Sauce
- Crushed fire roasted tomatoes
- Garlic
- Fresh basil
Pasta
- Penne zite rigate pasta (See notes for substitutions)
- Reserved pasta water
- Honeynut squash
- Cherry tomatoes
- Mozzarella cheese
Chicken
- Chicken thighs
- Dried basil
- Dried thyme
- Red pepper flakes
- Dried rosemary
- Dried parsley
- Black pepper
- Dried oregano
- Salt
- Olive oil
See the recipe card below for quantities.
Instructions
Make the Pesto
Infuse the Garlic Oil: Heat the 5 qt sauté pan over medium heat, add the oil and garlic. Let simmer for 5-7 minutes to infuse the oil and mellow the garlic. The garlic should be a light golden colour not brown, so remove from the heat or lower the heat if the garlic is browning. Pour the garlic and oil into a heat safe vessel to cool before adding it to the pesto. Take 2 tablespoons (with no garlic) and put it back into pan to cook the chicken.
Toast the Pine Nuts: Heat a small dry skillet over medium-low heat. Add the pine nuts and stir frequently to prevent burning. Toast for about 3-5 minutes until they turn golden brown and fragrant. Let cool.
Blend ingredients: Add the spinach, basil and ice cubes into a food processor and blend. Next add the parmesan, pine nuts, garlic oil and salt. Set the pesto aside.
Preheat the Oven
With a rack in the middle position, preheat the oven to 425°F
Prepare the Chicken
Rub the chicken with the olive oil on both sides, season with dry rub.
Assemble the Dish
Cook the pasta in a pot of salted boiling water for 2 minutes less than package directions (that meant 10 minutes for mine). Reserve ¼ cup of pasta water. Drain pasta.
While the pasta cooks, heat the 5 qt sauté pan over medium heat. Place the chicken bone side down in the pan and cook for 5 minutes. Remove to a plate and set aside. This step gives the bottom of the chicken a head start, since it will be placed on top of the pasta.
Toss the tomatoes into the pan, turn the heat to low and cook for 5 minutes. Add the ¼ cup pasta water and scrape up any chicken bits.
Once the pasta is done, drain and add it directly into the pan. Toss the pasta in the pan to soak up any chicken and tomato juices. Mix in half the pesto, and squash and toss until fully combined.
Top with the shredded mozzarella cheese.
Arrange the chicken skin side up on the pasta and bake in the middle of the oven for 25 to 30 minutes until the chicken is cooked through (165°F internal temperature) and the cheese is slightly browned on the top. (As every oven cooks differently, if the chicken is browning too quickly, lower the heat to 400°F or cover with foil. However, if you want a little more browning, place the pan on the bottom rack and broil for 3 to 4 minutes… but watch carefully, you don’t want to burn it!)
Make the Tomato Sauce
While the chicken cooks, make your tomato sauce. Heat 1 tablespoon of olive oil over medium-low heat, add the garlic and cook for 1 to 2 minutes until fragrant. Add the crushed tomatoes, basil and a sprinkle of salt & pepper. Simmer on low until ready to serve.
For Serving
Add a few tablespoons of olive to the remaining pesto sauce to create a pourable consistency.
To serve, ladle enough tomato sauce to just cover the bottom of a serving plate or shallow bowl. Scoop a portion of pasta and place on the sauce. Place two chicken thighs on top of the pasta, then pour over some reserved pesto sauce. Finish with a grating of Parmesan, and some fresh basil. Serve and ENJOY!!
Notes
For this recipe, we recommend using penne zite rigate pasta or a similar ridged pasta. The ridges on penne zite rigate help the pesto and tomato sauce cling to the surface, ensuring every bite is packed with flavour. Its hollow centre also traps bits of sauce, cheese, and roasted vegetables, creating a perfect balance of textures. While traditional ziti pasta can be used, the ridged texture of penne zite rigate enhances the dish by holding the rich, savoury layers more effectively.
Watch how this pasta & chicken recipe was made here
Equipment Used
This baked pesto pasta recipe was made using our Hestan Culinary ProBond 5-quart Saute pan, 8-quart Stockpot, 3-quart Sauce pan, 8″ Skillet and Pasta Strainer. Cooked in in the Hestan Duel fuel oven. Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Baked Pesto Pasta & Chicken recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
Baked Pesto Pasta & Chicken
Ingredients
For the Pesto
- 3 cloves garlic thinly sliced
- ½ cup plus 3 tablespoons, olive oil
- ¼ cup pine nuts
- 1 ¼ cups baby spinach stems removed
- 1 ¼ cups basil leaves stems removed
- 3 ice cubes to keep the pesto vibrant green
- ½ cup Parmesan grated
- ½ teaspoon salt
For the Tomato Sauce
- 1 cup crushed fire roasted tomatoes
- 1 teaspoon garlic minced
- 2 tablespoons fresh basil chopped
For the Pasta
- 500 g penne zite rigate pasta See notes for substitutions
- ¼ cup reserved pasta water
- 2 small honeynut squash cut into ½-inch cubes (about 3 cups)
- 2 cups cherry tomatoes
- 8 ounces shredded mozzarella cheese
For the Chicken
- 12 chicken thighs bone-in, skin-on
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
Make the Pesto
- Infuse the Garlic Oil: Heat the 5 qt sauté pan over medium heat, add the oil and garlic. Let simmer for 5-7 minutes to infuse the oil and mellow the garlic. The garlic should be a light golden colour not brown, so remove from the heat or lower the heat if the garlic is browning. Pour the garlic and oil into a heat safe vessel to cool before adding it to the pesto. Take 2 tablespoons (with no garlic) and put it back into pan to cook the chicken.
- Toast the Pine Nuts: Heat a small dry skillet over medium-low heat. Add the pine nuts and stir frequently to prevent burning. Toast for about 3-5 minutes until they turn golden brown and fragrant. Let cool.
- Blend Ingredients: Add the spinach, basil and ice cubes into a food processor and blend. Next add the parmesan, pine nuts, garlic oil and salt. Set the pesto aside.
Preheat the Oven
- With a rack in the middle position, preheat the oven to 425°F
Prepare the Chicken
- Rub the chicken with the olive oil on both sides, season with dry rub.
Assemble the Dish
- Cook the pasta in a pot of salted boiling water for 2 minutes less than package directions (that meant 10 minutes for mine). Reserve ¼ cup of pasta water. Drain pasta.
- While the pasta cooks, heat the 5 qt sauté pan over medium heat. Place the chicken bone side down in the pan and cook for 5 minutes. Remove to a plate and set aside. This step gives the bottom of the chicken a head start, since it will be placed on top of the pasta.
- Toss the tomatoes into the pan, turn the heat to low and cook for 5 minutes. Add the ¼ cup pasta water and scrape up any chicken bits.
- Once the pasta is done, drain and add it directly into the pan. Toss the pasta in the pan to soak up any chicken and tomato juices. Mix in half the pesto, and squash and toss until fully combined. Top with the shredded mozzarella cheese.
- Arrange the chicken skin side up on the pasta and bake in the middle of the oven for 25 to 30 minutes until the chicken is cooked through (165°F internal temperature) and the cheese is slightly browned on the top. (As every oven cooks differently, if the chicken is browning too quickly, lower the heat to 400°F or cover with foil. However, if you want a little more browning, place the pan on the bottom rack and broil for 3 to 4 minutes… but watch carefully, you don’t want to burn it!)
Make the Tomato Sauce
- While the chicken cooks, make your tomato sauce. Heat 1 tablespoon of olive oil over medium-low heat, add the garlic and cook for 1 to 2 minutes until fragrant. Add the crushed tomatoes, basil and a sprinkle of salt & pepper. Simmer on low until ready to serve.
For Serving
- Add a few tablespoons of olive to the remaining pesto sauce to create a pourable consistency.
- To serve, ladle enough tomato sauce to just cover the bottom of a serving plate or shallow bowl. Scoop a portion of pasta and place on the sauce. Place two chicken thighs on top of the pasta, then pour over some reserved pesto sauce. Finish with a grating of Parmesan, and some fresh basil. Serve and ENJOY!!
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
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