This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. (Full disclosure)
March is a time of impatience in the Midwest. The month symbolizes spring, but most of the time the weather still feels very much like winter. We got several inches of snow this past week, and I’m so ready for that to be over. Bring on the sunshine and warmth! Being stuck in this limbo has me making comforting casseroles to combat the cold outside, but I can’t help sneaking in some summer ingredients in there, even knowing that it’s too early. This low carb pesto chicken bake with cauliflower is the perfect example.
Even though it’s way, waaaay too early in the year for basil, I’m satisfying my impatience for summer with a pesto chicken casserole. I couldn’t resist sprinkling it with fresh basil on top. You can omit that part if it doesn’t look good yet at the supermarket. This is one of those recipes to make now and also save for later!
Since pesto is available year-round, this pesto chicken bake recipe works anytime of year. I like to make my homemade macadamia nut basil pesto when basil is in season and freeze it, so that’s what I used. It tastes decadent in this recipe, but any store bought pesto will work just as well. Just watch for unnecessary fillers, like potato flakes, starches, and preservatives.
At the same time, the chicken and cauliflower make this pesto chicken bake the perfect comfort food while the weather is still cool. Can’t go wrong with a low carb casserole!
The pesto chicken bake freezes amazingly well. You’ll want to make an extra batch to have on hand for a quick dinner. You can easily do that by lining your pan with foil and leaving plenty around the sides, then freeze the casserole in the pan with the foil. Once it’s solid, lift it out using the foil edges, wrap on all sides with more foil, and vacuum seal. (I like this vacuum sealer). Since this method retains the shape of the pan, it will fit right back into it in its frozen state. Then just uncover and reheat in the oven.
Otherwise, when I’m not going to freeze it, I make my pesto chicken bake directly in this casserole dish for easy cleanup and no sticking.
Even if you didn’t plan ahead and stash it in the freezer, this pesto chicken casserole will easily become a go-to staple. With only 6 ingredients and 10 minutes of prep time, it comes together quickly enough for a weeknight. It’s the perfect way to use up shredded chicken, which I regularly make in bulk in my Instant Pot. You could easily use cubed or otherwise cut-up chicken, too – whatever you have on hand will work.
My favorite part about this pesto chicken bake is that it’s a one-pan meal. It’s definitely hearty and versatile enough to be dinner on its own! And, since it only requires one dish from start to finish, it’s a great option for minimal cleanup, too.
Pesto Chicken Bake Recipe with Cauliflower (Low Carb, Gluten-free):
Pin it to save for later!
Want more low carb, gluten-free ideas for pesto? Try these: