Save It Baked Pesto Chicken Mac & Cheese is a comforting casserole that brings together juicy pesto-seasoned chicken, creamy macaroni, and a perfectly golden cheese crust. This dish is ideal for weeknight dinners or family gatherings, offering a satisfying blend of savory Italian herbs and classic American comfort.
Save It This recipe elevates a traditional macaroni and cheese by incorporating a savory pesto chicken element. The combination of three different cheeses provides a multi-dimensional sauce that perfectly complements the herb-infused chicken pieces, making it a crowd-pleasing favorite for all ages.
Ingredients
- 400 g (14 oz) elbow macaroni
- 500 g (1.1 lb) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried Italian herbs
- 100 g (1/2 cup) basil pesto (store-bought or homemade)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 700 ml (3 cups) whole milk
- 150 g (1 1/2 cups) shredded mozzarella cheese
- 100 g (1 cup) shredded Parmesan cheese
- 100 g (1 cup) shredded sharp cheddar cheese
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 40 g (1/2 cup) panko breadcrumbs
- 30 g (1/4 cup) grated Parmesan cheese
- 1 tbsp olive oil
Instructions
- Step 1
- Preheat oven to 200°C (400°F). Grease a large baking dish (about 23x33 cm/9x13 in).
- Step 2
- Bring a large pot of salted water to a boil. Cook macaroni until al dente, drain, and set aside.
- Step 3
- While pasta cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add chicken, season with salt, pepper, and Italian herbs. Cook until golden and cooked through, about 6–8 minutes. Remove from heat and toss with basil pesto.
- Step 4
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened (about 4–5 minutes).
- Step 5
- Remove from heat and stir in mozzarella, Parmesan, cheddar, and garlic powder. Season with salt and pepper.
- Step 6
- Combine cooked macaroni, cheese sauce, and pesto chicken in a large bowl. Mix gently to coat.
- Step 7
- Spoon mixture into prepared baking dish.
- Step 8
- In a small bowl, combine panko, Parmesan, and olive oil. Sprinkle evenly over casserole.
- Step 9
- Bake for 20–25 minutes until bubbling and golden brown on top.
- Step 10
- Let rest 5 minutes before serving.
Zusatztipps für die Zubereitung
For a quicker preparation on busy nights, you can substitute the chicken breasts with a pre-cooked rotisserie chicken. Simply shred the meat and toss it with the pesto before combining it with the pasta and sauce.
Varianten und Anpassungen
Add a pop of color and extra nutrients by folding in sautéed spinach or chopped sun-dried tomatoes. You can also vary the cheese profile by using smoked gouda or fontina for a different flavor experience.
Serviervorschläge
This rich and creamy pasta dish pairs beautifully with a crisp green salad to provide a refreshing contrast. For a complete dining experience, serve it with a glass of chilled Sauvignon Blanc.
Save It Whether you are serving a hungry family or hosting a casual dinner with friends, this Baked Pesto Chicken Mac & Cheese is a guaranteed hit that combines the best of two culinary worlds.
Recipe FAQs
- → Can I make this ahead of time?
Yes, assemble the entire casserole up to 24 hours ahead, cover tightly, and refrigerate. Add 5-10 minutes to baking time if baking cold from the refrigerator.
- → What pasta shape works best?
Elbow macaroni is traditional, but cavatappi, penne, or shells also work well. Choose shapes with plenty of surface area to hold the creamy cheese sauce.
- → Can I use rotisserie chicken?
Absolutely. Shred a store-bought rotisserie chicken and toss with the pesto. This shortcut reduces prep time to about 10 minutes.
- → How do I store leftovers?
Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm at 180°C (350°F) until heated through.
- → Can I freeze this casserole?
Yes, freeze before baking. Wrap tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the baking time.
- → What cheese substitutes work well?
Try smoked gouda for depth, fontina for excellent melt, or gruyère for nutty flavor. Keep the total cheese quantity the same for proper sauce consistency.