Let me tell you about my new favorite weeknight lifesaver – this pesto chicken and tomato cottage cheese bake! It’s the kind of meal that comes together in a flash (we’re talking 10 minutes of prep!) while packing serious flavor and protein. I stumbled onto this combo one chaotic Tuesday when my kids were hangry and my fridge looked bare – just some leftover chicken, cottage cheese, and those sad cherry tomatoes rolling around the drawer. But wow, did magic happen when I threw them together with pesto!
Now it’s our go-to when I need something creamy, comforting, and packed with 30g of protein per serving. The kids gobble it up (even though they swear they hate “green stuff”), and I love that I can prep it during naptime then just pop it in the oven later. That golden, bubbly cheese topping? Pure weeknight dinner victory.
Table of Contents
Table of Contents
Why You’ll Love This Pesto Chicken and Tomato Cottage Cheese Bake
This bake isn’t just another dinner—it’s the kind of meal that solves all your weeknight problems. Here’s why it’s become my family’s favorite:
- Crazy-fast prep: 10 minutes is all you need—perfect for those nights when even takeout feels like too much effort.
- Protein powerhouse: Between the chicken and cottage cheese, each serving packs 30g of protein to keep everyone full.
- Creamy without the guilt: Blended cottage cheese gives that rich, velvety texture without heavy cream.
- Kid-approved magic: The pesto turns everything green, but somehow my picky eaters still clean their plates.
- Leftover hero: Rotisserie chicken? Check. Wilted herbs? Toss ’em in. This recipe adapts to whatever’s in your fridge.
Ingredients for Pesto Chicken and Tomato Cottage Cheese Bake
Here’s what you’ll need to make this creamy, dreamy bake happen:
- 2 cups cooked chicken, chopped into bite-sized pieces (rotisserie chicken works beautifully here)
- 1 cup cherry tomatoes, halved (those little bursts of juiciness are everything)
- 1 cup cottage cheese, blended until silky smooth (trust me, blending is the secret!)
- 3 tbsp basil pesto (store-bought is fine, but homemade takes it next-level)
- ½ cup mozzarella cheese, shredded (for that perfect golden crust)
- 1 tbsp parmesan cheese, finely grated (because everything’s better with parm)
Ingredient Notes & Substitutions
Let’s talk about the superstars in this bake! The pesto is your flavor bomb – I often use a good quality store-bought jar when I’m in a rush, but if you’ve got fresh basil, homemade pesto makes this dish sing. For the cottage cheese, blending transforms it from lumpy to luxuriously smooth – a quick 30 seconds in the blender does the trick. Vegetarian? Swap the chicken for cannellini beans. Dairy-free? Try nutritional yeast instead of parmesan and your favorite plant-based cheese. The tomatoes are non-negotiable though – their bright acidity cuts through all that creamy goodness perfectly!
How to Make Pesto Chicken and Tomato Cottage Cheese Bake
Okay, let’s get cooking! This pesto chicken bake comes together so easily you’ll wonder why you ever stressed over weeknight dinners. Just follow these simple steps and you’ll have creamy, cheesy perfection in no time.
Step 1: Prep the Ingredients
First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab your blender for the cottage cheese. Blend it until it’s completely smooth – no lumps allowed! This takes about 30 seconds and makes all the difference in texture. Meanwhile, chop your cooked chicken into bite-sized pieces (I like them about ½-inch chunks) and halve those cherry tomatoes. The tomatoes will burst beautifully in the oven, so don’t skip this step!
Step 2: Combine and Assemble
Now for the fun part! In a large bowl, mix your blended cottage cheese with the pesto until fully combined. It’ll turn this gorgeous light green color that makes everything taste better somehow. Toss in your chicken and tomatoes, giving everything a good stir to coat evenly. Spread this mixture into your favorite baking dish – I use an 8×8 inch square one, but anything similar works. Sprinkle that mozzarella and parmesan evenly over the top like you’re decorating the most delicious snow scene. If you enjoy other chicken bakes using cottage cheese, check out this fajita chicken cottage cheese bake recipe.
Step 3: Bake to Perfection
Pop that beauty in the oven and let the magic happen! Bake for 20-25 minutes until the cheese turns golden brown and gets those irresistible bubbly spots. The edges should be slightly crispy while the center stays creamy. If you’re feeling fancy, broil for the last minute to get extra color on top – just don’t walk away or you’ll have a cheese tragedy on your hands! Let it cool for 5 minutes before serving (I know, the wait is torture) so everything sets up nicely.
Tips for the Best Pesto Chicken and Tomato Cottage Cheese Bake
After making this bake dozens of times (and tweaking it every which way), here are my absolute must-know tips for pesto chicken perfection:
- Rotisserie chicken is your best friend: That pre-cooked bird from the grocery store? Total game-changer. It saves you 20 minutes and adds incredible flavor – just be sure to remove the skin first.
- Taste your pesto first: Some store-bought pestos can be crazy salty. Give it a quick taste and adjust the amount accordingly – I’ve learned this the hard way after one overly salty disaster!
- Broil for the last minute: Want that picture-perfect golden top? Switch to broil for just 60 seconds at the end – but watch it like a hawk or you’ll go from golden to charcoal in seconds.
- Let it rest before serving: I know it’s tempting to dig right in, but letting it sit for 5 minutes means the creamy center sets up perfectly instead of running everywhere.
- Blend that cottage cheese smooth: Don’t skip this step! 30 seconds in the blender transforms it from lumpy to luxuriously creamy – your picky eaters will never know it’s cottage cheese.
Pesto Chicken and Tomato Cottage Cheese Bake
A creamy pesto chicken and tomato bake with cottage cheese for added protein. Perfect for a quick and delicious weeknight meal.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cooked chicken, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cottage cheese (blended smooth)
- 3 tbsp basil pesto
- ½ cup mozzarella cheese, shredded
- 1 tbsp parmesan cheese, grated
Instructions
- Preheat your oven to 375°F (190°C).
- Blend the cottage cheese with basil pesto until smooth and creamy.
- Toss chicken and tomatoes with the pesto mixture.
- Spread evenly in a baking dish.
- Sprinkle mozzarella and parmesan cheese on top.
- Bake for 20–25 minutes until cheese is golden and bubbly.
Notes
- Use leftover or rotisserie chicken for convenience.
- Blend cottage cheese for a smoother texture.
- Adjust pesto to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
Serving Suggestions for Pesto Chicken and Tomato Cottage Cheese Bake
This pesto chicken bake is practically begging to be paired with something crispy and fresh! My family loves it with garlic bread – the crunch is perfect against that creamy center. When I’m feeling fancy, I’ll toss together a simple arugula salad with lemon vinaigrette or roast some zucchini on the side. The best part? It’s hearty enough to stand alone when you’re really pressed for time. Just grab a fork and dig into that cheesy, pesto-y goodness straight from the baking dish – no judgment here!
Storage and Reheating
Here’s the beautiful thing about this pesto chicken bake – it might taste even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, I’ve found that the oven works best to keep that creamy texture – just pop it in at 350°F (175°C) for about 15 minutes until warmed through. If you’re in a hurry, the microwave works too (cover with a damp paper towel to prevent rubbery cheese), but the texture won’t be quite as dreamy. Want to freeze it? Assemble the bake but don’t cook it, wrap it tightly, and freeze for up to 2 months. When you’re ready, bake straight from frozen (add 10-15 extra minutes) for a nearly-instant dinner! If you want to see more of our high-protein recipes, check out our high protein lasagna soup recipe.
FAQs About Pesto Chicken and Tomato Cottage Cheese Bake
Q1. Can I use ricotta instead of cottage cheese?
Absolutely! Ricotta makes a great substitute if that’s what you have on hand. The texture will be slightly thicker, so you might want to thin it with a splash of milk or pasta water. Just keep in mind that ricotta has less protein than cottage cheese, so you’ll lose some of that nutritional punch.
Q2. How long does this bake last in the fridge?
This pesto chicken bake keeps beautifully for about 3 days in the fridge when stored in an airtight container. The flavors actually deepen overnight – my husband swears the second-day leftovers taste even better! Just reheat gently in the oven to maintain that creamy texture.
Q3. Can I make this vegetarian?
You sure can! My favorite meat-free swap is cannellini beans – their creamy texture mimics the chicken surprisingly well. Just use 2 cups of drained and rinsed beans instead of the chicken. For extra heartiness, you could also add sautéed mushrooms or zucchini. For another great vegetarian option, take a look at our spinach cottage cheese lasagna recipe.
Q4. What if my family doesn’t like tomatoes?
No problem at all! The tomatoes add nice acidity, but you can skip them or substitute with roasted red peppers, sautéed spinach, or even artichoke hearts. I’ve made all these variations when my kids went through their “no red foods” phase (kids, am I right?).
Q5. Can I prepare this bake ahead of time?
Yes! This is one of my favorite make-ahead meals. You can assemble the entire dish (without baking) up to 24 hours in advance. Just cover tightly and refrigerate, then add 5-10 minutes to the bake time since it’ll be going in cold. It’s a lifesaver for busy weeknights!
Nutritional Information
Just between us, I’m not one to obsess over numbers – but I know some folks like to keep track! These are estimates per serving (about ¼ of the bake), calculated using standard ingredients. Your exact values might vary depending on brands or tweaks you make (like that extra handful of cheese I always add – oops!).
- Calories: 320
- Protein: 30g (That’s more than some protein shakes!)
- Carbs: 8g
- Fiber: 1g
- Sugar: 3g
- Fat: 18g
There you have it – a dinner that’s as nutritious as it is delicious! Now quit reading and go make this pesto chicken bake tonight – I want to see your cheesy masterpiece! Tag me @FrostyRecipes so I can cheer you on. You can also follow along for more quick dinner ideas on Facebook.
