Pesto Chicken Pasta Bake (Print)

Tender chicken, basil pesto, and gooey mozzarella baked to golden perfection in this comforting pasta casserole.

# Components:

→ Pasta

01 - 10.5 oz penne or rigatoni pasta

→ Chicken

02 - 2 medium chicken breasts (about 12 oz), diced

→ Pesto & Sauce

03 - 1/2 cup basil pesto, store-bought or homemade
04 - 1 1/4 cups tomato passata or marinara sauce
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil

→ Cheese

07 - 2 cups shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese

→ Seasoning

09 - Salt and freshly ground black pepper to taste
10 - Fresh basil leaves for garnish, optional

# Directions:

01 - Preheat the oven to 390°F.
02 - Cook the pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and sauté for 5 to 7 minutes until cooked through and lightly golden.
04 - Add minced garlic to the skillet and cook for 1 minute. Stir in the tomato passata and half of the pesto. Simmer for 2 to 3 minutes, then remove from heat.
05 - In a large mixing bowl, combine the cooked pasta, chicken mixture, half of the mozzarella, and remaining pesto. Stir gently until evenly mixed.
06 - Transfer the mixture to a lightly greased baking dish. Top with remaining mozzarella and Parmesan cheese.
07 - Bake in the preheated oven for 20 minutes, or until the cheese is melted and golden and the sauce is bubbling.
08 - Let rest for 5 minutes before garnishing with fresh basil and serving.

# Expert Advice:

01 -
  • Everything bakes together in one dish, so youre not stuck at the stove while everyone else relaxes.
  • The pesto and tomato sauce create this sweet, herby contrast that tastes way more complicated than it actually is.
  • Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have melded.
  • You can swap in rotisserie chicken or leftover roasted vegetables and it still turns out perfect.
02 -
  • Don't overcook the pasta before baking, or it will turn mushy in the oven and lose its bite.
  • Reserve a little pasta water before draining, just in case the mixture looks too dry when you combine everything.
  • Let the bake rest after pulling it from the oven, it helps the cheese set slightly and makes serving so much easier.
03 -
  • Use a mix of mozzarella and provolone for a deeper, slightly smokier cheese flavor.
  • If your pesto tastes too sharp, stir in a teaspoon of honey or a splash of cream to mellow it out.
  • For a crispier top, broil the bake for the last 2 minutes, but watch it closely so it doesn't burn.
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