Y’all know how much I love pasta bakes and this is another that won’t disappoint! It is full of flavor with the sautéed tomatoes, pesto, and easy cheese sauce! Plus, I recently found these Ancient Harvest gluten free veggie noodles (made from spinach, corn, quinoa, beets and red peppers) that not only make my pasta bake look gorgeous with all the colors, but my toddler loves it too! Enjoy!
Note - when I don’t have a lot of time, I pick up a rotisserie chicken, debone it, and throw it into the past bake - a great shortcut to save you time!
GF Chicken and Tomato Pesto Pasta Bake
Prep Time: 30 minutes Cook Time: 20 minutes Servings: 6
8oz. Gluten Free Pasta - whatever brand and style you’d like, I’ve found good results with “Ancient Harvest” & “Explore Cuisine”
2 TBSP Olive Oil
2 lbs. Chicken Thighs or 1 entire rotisserie chicken
Salt and Pepper to taste
1 lb. cherry tomatoes, cut in half
3oz. Pesto (1/2 cup) - I like Whole Food’s pesto - it has clean ingredients
For The Sauce:
3 TBSP butter
1 TBSP Arrowroot Flour
1 1/2 c milk - I use Maple Hill Creamery Whole Milk
1 c mozzarella cheese
1/2 c parmesan cheese
1. Preheat the oven to 400 degrees. Heat up water in a large pot on the stove until boiling. Add the pasta and boil for the length of time suggested on the box until the pasta is al dente. Drain and rinse with cold water.
2. While the pasta is cooking, heat up a large skillet over medium heat (I prefer Le Creuset or Lodge Cast Iron so that I can transfer directly to the oven later on). Add the olive oil and then your halved tomatoes. Sautée until skin is blistered and they look soft, but not mushy. Remove from the pan.
3. Add a couple more tbsp. of olive oil. Add your chicken. Season with salt and pepper. Cook for a couple minutes on each side until cooked through then remove from the skillet and cube into 2 inch pieces. Place back in the skillet. If you bought a rotisserie chicken, then you can skip this step - lucky you!
4. Once the pasta is done, put in a colander and rinse with cold water and set aside. In the same pot, add the butter on medium heat. Once melted, add the arrowroot flower and whisk until throughly mixed. Add the milk, mix, and bring to a boil, keeping an eye on it and stirring frequently, until thickened. Add the mozzarella cheese and stir until melted.
5. Add the sauce to the chicken and mix. Then add the tomatoes, pasta, and pesto and stir just until mixed. Pour into a casserole dish, sprinkle with the parmesan cheese, and put in the oven. If you are using an oven safe skillet (see my Le Creuset or Lodge Cast Iron recommendations above), then just sprinkle with the parmesan cheese and place in the oven. Cook for 20 minutes or until the pasta on top is slightly browned.