Pin The kitchen smelled like garlic and melted cheese when my neighbor knocked on the door one Tuesday evening. I was pulling this pasta bake out of the oven, the mozzarella bubbling at the edges, and she asked what on earth I was making. By the time I plated her a portion, she'd already texted three friends about it. Sometimes the best recipes are the ones that make people linger in your doorway.
I made this for my kids on a night when I had zero energy and even less inspiration. They devoured it without a single complaint, which is basically a miracle in my house. Now it's become our go-to Sunday dinner, the kind of meal that fills the kitchen with warmth and makes everyone actually sit down together. It's not fancy, but it feels like home.
Ingredients
- Penne or rigatoni: These shapes hold onto the pesto and sauce in every bite, and they bake without turning mushy if you keep them just al dente.
- Chicken breasts: Dicing them into bite-sized pieces means they cook quickly and distribute evenly, but rotisserie chicken works if you need to save time.
- Basil pesto: This is where all the flavor lives, whether you make it yourself or grab a good jar from the store.
- Tomato passata or marinara sauce: It balances the richness of the pesto and cheese with a gentle acidity that brightens everything.
- Garlic: Just two cloves, minced and sautéed until fragrant, adds that essential aromatic backbone.
- Olive oil: For sautéing the chicken and keeping everything from sticking to the pan.
- Mozzarella: Shredded mozzarella melts into gooey, golden perfection and creates that irresistible cheese pull.
- Parmesan cheese: A little grated on top adds a salty, nutty finish that makes the whole thing taste more sophisticated.
- Salt and black pepper: Season the chicken well, it makes all the difference in the final flavor.
- Fresh basil leaves: Optional, but a few torn leaves on top add a pop of color and fresh herby brightness.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C (390°F) so it's hot and ready when you need it. This ensures the cheese melts evenly and gets that golden, bubbly top.
- Cook the pasta:
- Boil the penne or rigatoni in salted water until just al dente, then drain it well. It will continue cooking in the oven, so you don't want it too soft now.
- Sauté the chicken:
- Heat olive oil in a large skillet over medium heat, add the diced chicken with salt and pepper, and cook for 5 to 7 minutes until golden and cooked through. Toss in the minced garlic for the last minute and let it sizzle until fragrant.
- Build the sauce:
- Stir in the tomato passata and half the pesto, letting it simmer gently for 2 to 3 minutes. The kitchen will smell incredible at this point.
- Combine everything:
- In a large bowl, mix the cooked pasta, chicken mixture, half the mozzarella, and the remaining pesto until everything is coated and happy. It should look colorful and inviting.
- Assemble the bake:
- Transfer the pasta mixture into a greased baking dish and top with the rest of the mozzarella and a generous sprinkle of Parmesan. The cheese layer should cover most of the surface.
- Bake until golden:
- Slide the dish into the oven and bake for 20 minutes, until the cheese is melted, bubbly, and starting to turn golden brown. Let it rest for 5 minutes before serving so the sauce settles and you don't burn your tongue.
Pin One evening, I brought this to a potluck and watched a friend scrape the last bits from the corner of the dish with her fork. She looked up and said it tasted like something her Italian grandmother would have made, which felt like the highest compliment. Food has this way of connecting us to memories we didn't even know we were craving.
Making It Your Own
I've stirred in sun-dried tomatoes, roasted red peppers, and even handfuls of spinach when I needed to sneak in more vegetables. You can swap the chicken for Italian sausage or leave it out entirely for a vegetarian version. The base is forgiving, so treat it like a canvas and add whatever makes sense for your kitchen that day.
Storage and Reheating
This keeps in the fridge for up to three days in an airtight container, and it reheats beautifully in the oven or microwave. I actually prefer it the next day when the flavors have had time to settle into each other. If you're freezing it, assemble the dish but don't bake it yet, then cover tightly and freeze for up to two months.
Serving Suggestions
I like to serve this with a simple green salad dressed in lemon and olive oil, and some crusty bread to mop up any extra sauce. A crisp white wine like Pinot Grigio or even a light red works perfectly alongside the richness of the cheese and pesto.
- Add a side of garlic bread for extra comfort and zero regrets.
- Toss in a handful of cherry tomatoes before baking for little bursts of sweetness.
- Top with fresh basil or a drizzle of good olive oil just before serving for a restaurant-style finish.
Pin This pasta bake has become one of those recipes I reach for without thinking, the kind that feels like a hug in a dish. I hope it finds a spot in your rotation too.
Recipe Questions
- → Can I use frozen chicken for this dish?
Yes, you can use frozen chicken, but ensure it's completely thawed and patted dry before dicing and cooking. Thawed chicken cooks more evenly and achieves better browning than frozen pieces. Thaw in the refrigerator overnight for best results.
- → What's the best way to achieve golden, melted cheese?
Bake at 200°C (390°F) for exactly 20 minutes. The key is using a combination of mozzarella for stretch and Parmesan for browning. If your oven runs cool, check at 18 minutes. You want the cheese bubbly at the edges and lightly golden on top.
- → Can I make this ahead and refrigerate?
Absolutely. Assemble the baking dish, cover with foil, and refrigerate up to 24 hours. When ready to bake, add 5-10 minutes to cooking time since it starts cold. You can also freeze unbaked for up to 3 months; thaw overnight before baking.
- → What type of pesto works best?
Store-bought basil pesto works wonderfully for convenience. However, homemade pesto offers fresher flavor and control over saltiness. If your pesto is particularly salty, reduce added seasoning. Avoid pesto with excessive oil, as it can make the dish greasy.
- → How do I prevent a watery sauce in the finished dish?
Cook the pasta just until al dente so it doesn't absorb excess moisture during baking. Use tomato passata or marinara rather than watery sauce. Don't over-mix ingredients before baking, and let the dish rest 5 minutes after removing from the oven to allow sauce to set.
- → What vegetables can I add to boost nutrition?
Roasted vegetables like zucchini, bell peppers, and sun-dried tomatoes work beautifully. Add them to the chicken mixture before combining with pasta. Spinach can be stirred in raw—the heat will wilt it. Fresh mushrooms add earthiness; sauté them briefly with the chicken.