Pesto Chicken Pasta Bake (Printable Version)

Comforting pasta casserole with tender chicken, basil pesto, and gooey mozzarella baked to golden perfection.

# What You'll Need:

→ Pasta

01 - 10.5 oz penne or rigatoni pasta

→ Chicken

02 - 2 medium chicken breasts (about 12 oz), diced into bite-sized pieces

→ 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 (200°C) for baking.
02 - Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. Drain thoroughly in a colander and set aside.
03 - Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper, then add to the skillet. Cook for 5-7 minutes until chicken is cooked through and lightly golden. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Pour tomato passata or marinara sauce into the skillet with half of the pesto. Stir well and simmer for 2-3 minutes until slightly thickened. Remove from heat.
05 - In a large mixing bowl, combine cooked pasta, chicken and sauce mixture, half of the mozzarella cheese, and remaining pesto. Fold gently until pasta is evenly coated.
06 - Transfer mixture to a lightly greased 9x13 inch baking dish. Spread evenly and top with remaining mozzarella and Parmesan cheese.
07 - Bake in preheated oven for 20 minutes until cheese is melted and golden brown, and sauce is bubbling around edges.
08 - Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Suggestions:

01 -
  • Everything happens in one pan and one baking dish, meaning less cleanup and more time on the couch
  • The pesto and tomato sauce combination creates this incredibly rich flavor that tastes like it simmered all day
  • Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
  • Undercook your pasta by a couple minutes since it absorbs liquid and continues cooking in the oven
  • Letting the dish rest before serving feels impossible when you are hungry, but it makes serving so much easier
  • The sauce will look too thick when you assemble it, but the pasta releases starch as it bakes
03 -
  • Use freshly grated Parmesan instead of the pre grated stuff for way better melting
  • Stir the pasta gently when combining so you do not break up the penne
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