Pesto Chicken Pasta Bake

The smell of bubbling cheese and pesto always pulls everyone into the kitchen, forks already in hand. I started making this pasta bake on those exhausted weeknights when takeout felt too expensive but cooking a full meal felt impossible. It became the dish my apartment mates would request before they even asked how my day went. Something about that golden crust makes even the most stressful Tuesday feel manageable.

Last winter my sister came over during that awful week when everything felt overwhelming and we just needed comfort food. I threw this together while she curled up on the sofa with a glass of wine, and she actually paused Netflix to come investigate what smelled so good. We ate straight from the baking dish, standing in the kitchen, and she told me it tasted like something from a restaurant but better because it was made with love.

Ingredients

• Pasta: Penne or rigatoni catches the sauce in those ridges, plus it holds up perfectly without turning mushy during baking
• Chicken breasts: Dicing them into bite sized pieces means every forkful has protein, and they cook quickly in the skillet
• Basil pesto: Store bought works perfectly fine, but if you have fresh basil going limp in your fridge, now is the time to use it
• Tomato passata: This smooth sauce blends seamlessly with the pesto, unlike chunky marinara which can separate
• Garlic: Fresh minced garlic adds that sharp aromatic kick that jarred garlic just cannot replicate
• Olive oil: Use a decent quality oil here since the flavor will shine through the final dish
• Mozzarella: Shredded melts more evenly than fresh, creating that perfect cheese pull in every bite
• Parmesan: This salty, nutty cheese adds depth that balances the mild mozzarella beautifully
• Salt and pepper: Season the chicken generously while it cooks, underseasoning is the most common mistake
• Fresh basil: Optional but that pop of green on top makes the whole dish look like you put in way more effort

Instructions

Preheat your oven:

Get it to 200°C (390°F) so it is ready when your pasta mixture is done

Cook the pasta:

Boil the penne until just shy of al dente since it will finish cooking in the oven, then drain well

Sauté the chicken:

Heat oil in a skillet over medium heat, cook seasoned chicken until golden and cooked through, then add garlic for that last minute

Make the sauce base:

Stir in the tomato passata and half the pesto, letting everything bubble together for a few minutes

Combine everything:

Mix the pasta, chicken sauce, half the mozzarella, and remaining pesto in a large bowl until coated

Assemble the bake:

Transfer to a greased baking dish and cover with remaining mozzarella and Parmesan

Bake until golden:

Let it cook for 20 minutes until the cheese bubbles and turns that irresistible golden brown

Rest before serving:

Give it five minutes to set, otherwise that first slice will slide everywhere

Save

This recipe became my go to when I moved into my first apartment and discovered that comfort food could actually be affordable and not come from a cardboard box. My mom always said that the best recipes are the ones that make people feel taken care of, and something about this bubbling, cheesy pasta does exactly that.

Make It Your Own

Sometimes I add sun dried tomatoes when I want something tangy, or roasted red peppers if they are sitting in my fridge. The recipe is incredibly forgiving, which is why it has survived countless late night kitchen experiments and still turns out perfect every single time.

Time Saving Hacks

On truly lazy nights, I have used a rotisserie chicken from the grocery store and skipped the skillet step entirely. Just shred it, toss it with the sauce and pasta, and bake. The flavor still works because the pesto carries so much weight on its own.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through all that rich cheese perfectly, and garlic bread is never a bad idea. This pasta bake also pairs beautifully with a dry white wine like Pinot Grigio, though honestly it is just as good with tap water and good company.

• Let guests add extra red pepper flakes if they like heat
• The dish feeds four hungry people easily, or two with generous leftovers
• Leftovers keep in the fridge for three days and reheat surprisingly well

Save

There is something deeply satisfying about pulling a golden, bubbling casserole out of the oven and watching people is faces light up. This pasta bake turned into one of those recipes I make by muscle memory now, and I hope it becomes a staple in your kitchen too.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Bake for an additional 10-15 minutes if cooking from cold.

→ What pasta shapes work best?

Penne and rigatoni are ideal because their tubular shapes hold the sauce well. Fusilli or farfalle would also work nicely.

→ Can I use store-bought rotisserie chicken?

Absolutely. Use about 2 cups of shredded rotisserie chicken and skip the sautéing step in the instructions.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at 180°C until warmed through.

→ Can I freeze this dish?

Yes, freeze before baking for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the cooking time.

→ What can I add for extra vegetables?

Sautéed spinach, roasted bell peppers, or sun-dried tomatoes complement the flavors beautifully without overwhelming the dish.