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RECIPE - 27. Pesto Chicken Bake

Pesto Chicken Bake

Give your weeknight poultry a boost of flavor with this easy-to-assemble entree. Pair it with a delicate angel hair pasta and you'll be sitting pretty with a fabulous meal.

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  • 1-2 pounds chicken breasts
  • 6-8 oz. container of pesto
  • 8 oz. Mozzarella cheese (sliced or shredded)
  • 3 Roma tomatoes
  • 16 oz. package angel hair pasta


  1. Pre-heat your oven to 400°. Spray a 9×13 pan with some non-stick cooking spray.
  2. Place chicken breasts in a gallon-sized bag and try to get all the air squeezed out. Lightly pound until about half the thickness you started with.
  3. Wash and slice tomatoes about ¼ inch thick.
  4. Lightly salt and pepper the chicken and place it in the 9x13 pan.
  5. Spoon a layer of pesto sauce over the chicken.
  6. Top the chicken with a layer of tomatoes and bake for 20 minutes.
  7. Remove the pan from the oven and top chicken with mozzarella cheese. Put it back in to bake for 20 minutes more.
  8. Prepare pasta according to package instructions.
  9. When the chicken is done cooking, turn the broiler on low to lightly brown the top of your cheese.