Pin It The first time I made this pesto chicken pasta bake was on a rainy Tuesday when I needed something that felt like a hug but could feed four hungry people without drama. The kitchen filled with this incredible basil-garlic perfume that had everyone wandering in asking what smelled so good. I pulled it from the oven, cheese bubbling and golden, and knew I had found a new family favorite.
Last winter my neighbor dropped by unexpectedly when this was in the oven, and she literally stood in my kitchen waiting for it to finish because she refused to leave without trying it. Now she texts me whenever she smells it through our shared wall.
Ingredients
- Penne or rigatoni (300 g): These shapes catch the pesto sauce perfectly in their ridges and tubes
- Chicken breasts (2 medium): Diced into bite-sized pieces so every forkful gets some protein
- Basil pesto (120 g): Homemade or store-bought both work beautifully, just make sure it is vibrant green
- Tomato passata or marinara (300 ml): Creates that classic Italian-American sauce base that balances the rich pesto
- Garlic cloves (2): Freshly minced, because jarred garlic just does not have the same punch here
- Olive oil (2 tbsp): For cooking the chicken and carrying all those garlic flavors
- Shredded mozzarella (200 g): The cheese pull is half the reason we make this
- Grated Parmesan (30 g): Adds that salty, umami finish on top
- Salt and black pepper: Season generously as you go, this dish can handle bold seasoning
- Fresh basil leaves: Optional garnish, but that pop of green makes it look restaurant-worthy
Instructions
- Get your oven ready:
- Preheat to 200°C (390°F) so you are not waiting later when everything else is done
- Cook the pasta:
- Boil those penne until just al dente, they will cook more in the oven so do not overdo it now
- Sauté the chicken:
- Heat olive oil in a large skillet over medium heat, season your diced chicken, and cook for 5 to 7 minutes until golden and cooked through
- Add the garlic:
- Toss in minced garlic for just 1 minute, you want it fragrant not burned
- Build the sauce:
- Stir in tomato passata and half the pesto, let it simmer 2 to 3 minutes until everything gets friendly
- Combine everything:
- Mix cooked pasta with chicken sauce, half the mozzarella, and remaining pesto in a large bowl
- Assemble the bake:
- Transfer to a greased baking dish and blanket the top with remaining mozzarella and Parmesan
- Bake until golden:
- 20 minutes in the oven should do it, until cheese is bubbly and starting to brown in spots
- The patience step:
- Let it rest 5 minutes before serving, this helps everything set so you get neat scoops
Pin It This recipe became my go-to for new parents and friends recovering from surgery because it travels well, reheats beautifully, and feels like genuine comfort food without being heavy.
Make It Your Own
I have experimented with adding sun-dried tomatoes for extra depth and sometimes toss in roasted vegetables like bell peppers or zucchini when I need to sneak in more nutrition. A handful of spinach wilts nicely into the hot pasta mixture before baking.
Time Savers
Rotisserie chicken shreds beautifully and cuts your prep time down significantly. You can also make your own pesto in big batches and freeze it in ice cube trays for instant portions.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness perfectly. A dry Pinot Grigio complements the basil and tomato notes without competing.
- Crusty garlic bread for sauce dipping is practically mandatory
- Simple steamed green beans keep the meal balanced
- Keep extra Parmesan at the table for those who love extra cheesy
Pin It This pasta bake has become the dinner I turn to when I want to feed people something that feels special but does not require me to be stuck in the kitchen all evening.
Recipe FAQs
- → Can I use fresh basil instead of store-bought pesto?
Absolutely. Blend fresh basil leaves with garlic, pine nuts, Parmesan, and olive oil to create homemade pesto. This version offers a brighter, more vibrant flavor than many store-bought alternatives.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta until just al dente before combining with other ingredients. Since it will continue cooking in the oven, slightly undercooking ensures the final texture remains tender but not soft.
- → What pasta shapes work best for this dish?
Penne, rigatoni, or fusilli are ideal choices as their ridges and hollow centers trap the pesto sauce beautifully. Any medium-sized pasta shape that holds sauce well will work wonderfully.
- → Can I prepare this ahead and bake it later?
Yes. Assemble the casserole in the baking dish, cover with foil, and refrigerate for up to 24 hours. Bake from cold, adding 5-10 minutes to the cooking time until the cheese melts and bubbles.
- → What wine pairs well with this dish?
A crisp, dry white wine such as Pinot Grigio or Sauvignon Blanc complements the basil pesto and creamy cheese beautifully. The acidity cuts through the richness of the mozzarella.
- → How can I make this lighter?
Use part-skim mozzarella, reduce the amount of pesto, or incorporate roasted vegetables like zucchini and bell peppers. Grilled chicken breast keeps protein high while reducing overall fat content.