Pesto Chicken Bake

If you’re short on time after a big day out hiking, this great recipe can be whipped up in no time!

A simple, flavourful dinner with minimal cleanup — everything cooks together in one tray or large oven-safe pan.

What you need

  • 2 cups (200g) pasta (penne or fusilli work best)

  • 2 chicken breasts or thighs, diced

  • 1 cup cherry tomatoes, halved

  • 1 zucchini, sliced

  • 1 red capsicum diced

  • 3 cloves garlic, minced

  • ⅓ cup pesto (store-bought or homemade)

  • 2 tbsp olive oil

  • 2½ cups chicken/veg stock (or hot water + stock cube)

  • ½ cup grated mozzarella or parmesan

  • Salt & black pepper

  • Optional: chilli flakes, fresh basil

Instructions

  1. Preheat oven to 200°C

  2. Add to tray:
    Pasta, diced chicken, zucchini, bell pepper, cherry tomatoes, garlic, olive oil, pesto, stock, salt & pepper.
    Mix well so everything is coated and mostly submerged in liquid.

  3. Cover tightly with foil and bake for 25–30 minutes, stirring halfway through.

  4. Remove foil, stir, and check pasta tenderness.
    If needed, add a splash of hot water and bake 5 more minutes.

  5. Sprinkle cheese on top and bake uncovered for 5–10 minutes until melted and slightly golden.

  6. Finish with fresh basil or chilli flakes. Serve warm.

Easy Swaps

  • Use broccoli, spinach, mushrooms, artichoke hearts or asparagus.

  • Swap chicken for salmon or keep it vegetarian with chickpeas.

  • Stir in a splash of cream or sour cream at the end for extra richness.

 

Michele Michel