Pesto Chicken Pasta Bake (Printable Version)

Tender chicken, vibrant basil pesto, and gooey mozzarella baked to golden perfection for a comforting family meal.

# What You Need:

→ 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

# Steps:

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

# Expert Pointers:

01 -
  • Everything comes together in one dish, so cleanup is fast and you actually get to sit down with everyone.
  • The pesto adds bright flavor without any chopping or fussing with fresh herbs.
  • It reheats beautifully, which means you can make it ahead or enjoy leftovers that taste just as good the next day.
  • Even picky eaters go back for seconds when there's melted mozzarella involved.
02 -
  • Don't skip draining the pasta well, because extra water will make the bake soupy instead of creamy and cohesive.
  • Use half the pesto in the sauce and half when mixing, so the flavor is layered and doesn't cook out completely in the oven.
  • Let the bake rest after it comes out, or the first serving will be a molten lava mess and the rest will hold together beautifully.
03 -
  • Use freshly grated Parmesan instead of the pre grated stuff, it melts better and tastes sharper and more vibrant.
  • If you want extra crispy cheese on top, switch the oven to broil for the last 2 minutes, but watch it closely so it doesn't burn.
  • Toss the cooked pasta with a little olive oil before mixing if you're not assembling it right away, so it doesn't stick together.
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