Pesto Chicken Pasta Bake (Printable)

Golden-baked pasta with tender chicken, fresh basil pesto, and creamy mozzarella. A comforting Italian-American family favorite.

# 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

# How To Make It:

01 - Set oven to 390°F and allow to reach temperature.
02 - Bring a large pot of salted water to boil. Add pasta and cook 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 cook 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 tomato passata and half of the pesto. Simmer for 2 to 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 blended.
06 - Transfer pasta mixture to a lightly greased baking dish. Top with remaining mozzarella and Parmesan cheese.
07 - Bake in preheated oven for 20 minutes until cheese is melted and golden and sauce is bubbling.
08 - Remove from oven and let rest for 5 minutes. Garnish with fresh basil leaves and serve.

# Expert Tips:

01 -
  • That perfect moment when pesto meets melted mozzarella is something I cant describe adequately until you taste it yourself
  • Its the kind of dinner that looks impressive but comes together in under an hour with mostly pantry staples
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • I once skipped the pasta rest step and burned the roof of my mouth, learned that lesson the hard way
  • Undercook your pasta by a minute or two because it absorbs sauce and continues cooking in the oven
  • Room temperature chicken cooks more evenly than cold from the fridge
03 -
  • Grate your own mozzarella if you have time, pre-shredded cheese has anti-caking agents that prevent smooth melting
  • Taste your pesto before adding it, some brands are saltier than others
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