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No-Boil Pesto Pasta Bake (gluten-free)

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This No-Boil Pesto Pasta Bake is such an easy dinner recipe. Add all of the ingredients to one dish, bake and serve! Plus it’s gluten-free and made with just 5 ingredients.

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins

Yield: Serves 4-5 1x

Ingredients

Scale
  • 12 ounces gluten-free pasta (or use regular pasta if not gf)
  • 20 ounces pesto (I use my recipe but you can use store-bought)
  • 2 cups cooking broth (I use chicken or veggie)
  • 1 lb chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon Italian seasoning
  • Sea salt and black pepper
  • 8 ounces mozzarella cheese, shredded

Instructions

  1. Preheat oven to 400 degrees F
  2. Add pasta, pesto and broth to a baking dish and mix all together
  3. Season the chicken with Italian seasoning and salt and pepper then add to baking dish and stir all together
  4. Cover with foil then bake in oven for 35 minutes (I like to mix the pasta at least once during this time to make sure all is evenly cooking)
  5. Remove pasta from oven and add cheese on top then cook again until cheese is melted and liquid is almost absorbed (I like to broil for a minute or so to get the cheese bubbly)
  6. Serve while warm with red pepper flakes and parmesan cheese if desired
  • Author: Rachel

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