Pesto Chicken Pasta Bake (Printable Version)

Tender chicken, basil pesto, and melted mozzarella blend in a baked pasta dish full of flavor.

# What You'll Need:

→ Pasta

01 - 10.5 oz penne or rigatoni

→ Chicken

02 - 2 medium chicken breasts, diced (about 12 oz)

→ 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
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 - Set the oven temperature to 390°F to prepare for baking.
02 - Boil salted water in a large pot and cook penne or rigatoni until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat, then add diced chicken seasoned with salt and pepper. Cook for 5 to 7 minutes until golden and cooked through, then add minced garlic and sauté for 1 minute more.
04 - Stir in tomato passata and half of the basil pesto to the chicken mixture. Simmer gently for 2 to 3 minutes before removing from heat.
05 - In a large mixing bowl, fold together the cooked pasta, chicken sauce, half of the shredded mozzarella, and remaining pesto until evenly coated.
06 - Transfer the mixture into a lightly greased baking dish. Evenly distribute the remaining mozzarella and sprinkle Parmesan cheese on top.
07 - Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted, golden, and the sauce is bubbling.
08 - Allow the bake to rest for 5 minutes before sprinkling fresh basil leaves on top and serving.

# Additional Tips::

01 -
  • Everything cooks in one dish and the cleanup is almost nonexistent, which means more time on the couch and less at the sink
  • The pesto cuts through the richness of the cheese just right, so you get comfort food that actually feels bright and fresh
02 -
  • Undercook your pasta by at least two minutes, otherwise itll turn mushy in the oven and ruin the whole texture
  • Letting the bake rest for five minutes is actually crucial, or youll end up with a runny mess instead of that perfect creamy consistency
03 -
  • Use a microplane to grate your Parmesan fresh, it melts so much better than pre grated cheese
  • If your pesto is thick, thin it with a little pasta water before mixing to ensure even distribution
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