Baked Pesto Chicken Mac & Cheese (Printable Version)

Comforting baked pasta with tender pesto chicken, three-cheese sauce, and crispy golden topping.

# What You'll Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Chicken

02 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized pieces
03 - 2 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 1/2 tsp dried Italian herbs

→ Pesto

07 - 1/2 cup basil pesto

→ Sauce

08 - 3 tbsp unsalted butter
09 - 3 tbsp all-purpose flour
10 - 3 cups whole milk
11 - 1.5 cups shredded mozzarella cheese
12 - 1 cup shredded Parmesan cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/2 tsp garlic powder
15 - Salt and pepper to taste

→ Topping

16 - 1/2 cup panko breadcrumbs
17 - 1/4 cup grated Parmesan cheese
18 - 1 tbsp olive oil

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until al dente according to package directions. Drain and set aside.
03 - Heat 2 tbsp olive oil in a skillet over medium heat. Add chicken pieces, season with salt, pepper, and Italian herbs. Cook for 6 to 8 minutes until golden and cooked through. Remove from heat and fold in basil pesto until evenly coated.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until fragrant. Gradually pour in milk while whisking constantly until the mixture thickens, approximately 4 to 5 minutes.
05 - Remove saucepan from heat. Stir in mozzarella, Parmesan, cheddar, and garlic powder until fully melted and smooth. Adjust seasoning with salt and pepper.
06 - Transfer cooked macaroni to a large mixing bowl. Add the cheese sauce and pesto chicken. Gently fold together until all components are evenly distributed and coated.
07 - Pour the macaroni mixture into the prepared baking dish, spreading evenly to ensure uniform distribution.
08 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and olive oil. Mix until breadcrumbs are moistened. Distribute evenly over the casserole surface.
09 - Bake for 20 to 25 minutes until the casserole is bubbling at the edges and the breadcrumb topping turns golden brown.
10 - Remove from oven and let rest for 5 minutes before serving to allow the casserole to set slightly.

# Additional Tips::

01 -
  • It combines creamy mac and cheese with tender pesto chicken in one dish, so you get protein and pasta without making two separate meals.
  • The golden panko topping adds a satisfying crunch that contrasts beautifully with the soft, cheesy interior.
  • Leftovers reheat surprisingly well, making it perfect for meal prep or next-day lunches.
  • You can prep most of it ahead and just pop it in the oven when dinner time rolls around.
02 -
  • Don't skip the resting time after baking, it lets the sauce thicken just enough so your first scoop holds together instead of running all over the plate.
  • If your pesto chicken looks dry, add a splash of the pasta cooking water before mixing it with the macaroni to keep everything moist and cohesive.
  • Use freshly shredded cheese instead of pre-shredded bags, the anti-caking agents in packaged cheese can make your sauce grainy instead of smooth.
03 -
  • Toss the cooked pasta with a tiny bit of olive oil before mixing it with the sauce to prevent clumping while you prepare everything else.
  • If you want an even crispier topping, broil the casserole for the last 2 minutes of baking, but watch it closely so it doesn't burn.
  • Use rotisserie chicken instead of cooking your own to cut the prep time in half, just shred it and toss with the pesto.
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