Save 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 didnt require three hours of stirring. My husband walked through the door just as I was pulling it from the oven, that moment when the cheese is still bubbling and the basil smell hits you like a warm wave. We both stood there for a second just breathing it in, and I knew this was going to be one of those recipes that lives in the regular rotation, not the special occasion folder.
Last winter my sister came over exhausted from work, and I doubled this recipe so shed have leftovers for the next day. She sent me a text at 10pm saying she ate it cold straight from the container and it was still better than anything shes had at restaurants lately. Thats when I realized this pasta bake works on so many levels, busy weeknight dinner, meal prep champion, and genuinely impressive enough for company.
Ingredients
- Pasta: Penne or rigatoni holds onto sauce beautifully, and I always cook it to just shy of al dente since itll finish in the oven
- Chicken breasts: Diced into bite sized pieces so everything cooks evenly, though rotisserie chicken works beautifully when time is tight
- Basil pesto: Store bought is perfectly fine, but if you have fresh basil going soft in the fridge, blend it up with some pine nuts and olive oil
- Tomato passata: This adds body and acidity that balances the rich pesto, though marinara works just as well
- Mozzarella and Parmesan: The mozzarella gives you those incredible cheese pulls while Parmesan adds that salty, nutty depth
- Garlic: Freshly minced is best here, since roasted garlic becomes milder and sweeter in the oven
- Olive oil: Use this to sauté the chicken and prevent that dry, rubbery texture that happens with lean meat
Instructions
- Get your oven ready:
- Preheat to 200°C (390°F) and grab your baking dish so everything is ready when you are
- Cook the pasta:
- Boil those noodles in salted water until just al dente, drain them well, and set aside
- Sauté the chicken:
- Heat olive oil in a skillet over medium heat, season your diced chicken generously, and cook until golden and cooked through, then add garlic for one final minute
- Build the sauce base:
- Stir in the tomato passata and half the pesto, let it simmer for a few minutes until everything smells incredible
- Combine everything:
- Mix the pasta, chicken sauce, remaining pesto, and half the mozzarella in a large bowl until every piece of pasta is coated
- Assemble and bake:
- Transfer to your baking dish, top with all that remaining cheese, and bake for 20 minutes until golden and bubbling
- Let it rest:
- Give it 5 minutes before serving so the sauce thickens slightly and makes serving easier
Save It My friend asked me to make this for her birthday dinner instead of going out to a restaurant, which felt like the biggest compliment. We sat around the table picking at the last bits of crispy cheese from the edges of the dish, and somehow the conversation kept circling back to how this was better than anything weve had at Italian places.
Make It Your Own
Sometimes I throw in sun dried tomatoes or roasted red peppers when I want extra depth, and fresh spinach wilts beautifully right into the hot pasta mixture. The beauty of this dish is how forgiving it is with additions.
Perfect Wine Pairings
A crisp Pinot Grigio cuts through the richness while still complementing the basil, though a light red like Chianti works beautifully too if you prefer red wine with pasta.
Storage and Reheating
This keeps beautifully in the fridge for up to four days and actually develops more flavor as it sits. I portion mine into individual containers for effortless lunches throughout the week.
- Cover tightly with foil when reheating to prevent the cheese from drying out
- Add a splash of water or extra sauce if it seems too thick after storage
- The freezer works too, though the texture is best when enjoyed within three months
Save It There is something so satisfying about pulling a bubbling, golden pasta bake from the oven and watching everyone lean in a little closer at the table.
Recipe FAQs
- → What pasta works best for this dish?
Penne or rigatoni are ideal as their ridges hold the sauce well, creating a balanced bite in every mouthful.
- → Can I use store-bought pesto instead of homemade?
Yes, store-bought basil pesto works perfectly and saves time while preserving fresh, aromatic flavors.
- → How can I ensure the chicken stays tender?
Sauté the diced chicken over medium heat until just cooked and lightly golden, avoiding overcooking for tender results.
- → What cheeses enhance this dish’s flavor?
Shredded mozzarella provides gooey richness while grated Parmesan adds a sharp, nutty finish on top.
- → Can this dish be prepared in advance?
Combine all ingredients in the baking dish, cover, and refrigerate for up to a day before baking to save time.
- → Are there good variations to add more flavor?
Incorporate sun-dried tomatoes, roasted vegetables, or substitute rotisserie chicken for added convenience and taste.