Save My sister texted me on a Tuesday night asking what I was making for dinner, and I stared at my fridge: leftover chicken breasts, a jar of pesto I'd impulse-bought, and half a box of penne. I threw it all into a baking dish with some cheese and called it an experiment. When I pulled it out of the oven, golden and bubbling, I knew I'd stumbled onto something I'd make again and again. It's become my go-to when I need comfort without much thought.
I made this for my brother's family on a rainy Saturday, and the kids scraped their plates clean without a single complaint. My brother leaned back in his chair and said it tasted like something from a trattoria, which made me laugh because I'd barely followed a plan. Sometimes the best meals come from throwing things together and trusting your instincts.
Ingredients
- Penne or rigatoni: These shapes hold onto the pesto and sauce in every bite, and cooking them just to al dente means they won't turn mushy in the oven.
- Chicken breasts: Dicing them small helps them cook quickly and evenly, and they soak up the garlic and pesto as they sauté.
- Basil pesto: This is the heart of the dish, bringing herby richness that ties everything together without needing a dozen extra ingredients.
- Tomato passata or marinara: It adds a subtle sweetness and keeps the pasta from drying out while it bakes.
- Garlic: Just two cloves, minced and cooked until fragrant, make the whole kitchen smell like an Italian kitchen.
- Olive oil: A good glug in the skillet keeps the chicken from sticking and adds a silky base for the sauce.
- Mozzarella: Shredded and melty, it creates that gooey, golden top layer you can't resist pulling apart with your fork.
- Parmesan: A bit of grated Parmesan on top adds a salty, nutty finish that crisps up beautifully in the oven.
- Salt and black pepper: Simple seasonings, but they're essential to bring out the flavors in the chicken and balance the richness of the cheese.
- Fresh basil: A handful of torn leaves on top before serving makes it look restaurant-worthy and adds a fresh, aromatic note.
Instructions
- Preheat and prep:
- Set your oven to 200°C so it's ready when you are. This is also a good time to lightly grease your baking dish so nothing sticks later.
- Boil the pasta:
- Cook your penne in salted water until it still has a slight bite, then drain it well. It'll finish cooking in the oven, so don't let it get too soft now.
- Sauté the chicken:
- Heat olive oil in a large skillet and add the diced chicken with a pinch of salt and pepper, stirring occasionally until golden and cooked through. Toss in the garlic for the last minute and let it sizzle until fragrant.
- Build the sauce:
- Pour in the tomato passata and half the pesto, stirring everything together and letting it simmer gently for a few minutes. The kitchen will smell amazing at this point.
- Combine everything:
- In a big mixing bowl, toss the cooked pasta with the chicken mixture, half the mozzarella, and the rest of the pesto until it's all coated. It should look glossy and inviting.
- Assemble the bake:
- Transfer the pasta mixture into your greased baking dish and spread it out evenly. Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake until golden:
- Slide the dish into the oven and bake for about 20 minutes, until the cheese is melted, bubbling, and starting to brown in spots. The edges will get slightly crispy, which is the best part.
- Rest and serve:
- Let it sit for five minutes after pulling it out, then scatter fresh basil on top. Serve it hot, scooping out big, cheesy portions.
Save The first time I served this at a potluck, someone asked for the recipe before they'd even finished their plate. I scribbled it on the back of a napkin, realizing I'd never actually written it down before. That's when I knew it had earned a permanent spot in my rotation.
Making It Your Own
I've tossed in sun-dried tomatoes when I had them on hand, and they added a sweet, tangy bite that worked beautifully with the pesto. Roasted red peppers or zucchini would do the same, turning this into a vehicle for whatever vegetables need using up. If you're short on time, shredded rotisserie chicken skips the sautéing step entirely and still tastes homemade.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and I actually think the flavors deepen overnight. Reheat individual portions in the microwave with a damp paper towel over the top to keep the pasta from drying out, or warm the whole dish covered in a low oven. It's one of those rare bakes that doesn't lose its charm the second time around.
Pairing and Serving Suggestions
I usually serve this with a simple green salad dressed in lemon and olive oil to cut through the richness, and some crusty bread for mopping up any sauce left in the dish. A chilled Pinot Grigio is my go-to wine pairing, though a light red like Chianti works if that's what you have open.
- Add a sprinkle of red pepper flakes if you like a little heat.
- Swap in whole-wheat or gluten-free pasta without changing anything else.
- Double the recipe and freeze half unbaked for an easy future dinner.
Save This bake has gotten me through busy weeknights, last-minute guests, and evenings when I just wanted something warm and satisfying without a lot of fuss. I hope it does the same for you.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, you can assemble the casserole up to 24 hours ahead. Cover and refrigerate, then bake as directed, adding 5-10 minutes to the cooking time since it will be cold.
- → What type of pasta works best?
Penne and rigatoni are ideal because their tubular shape holds the pesto and sauce well. You can also use fusilli or farfalle for similar results.
- → How do I make homemade pesto?
Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor until you reach your desired consistency. Store-bought versions work just as well for convenience.
- → Can I use a different protein?
Absolutely. Rotisserie chicken, ground turkey, or even shrimp make excellent substitutes. Adjust cooking times based on your chosen protein.
- → What wine pairs well with this dish?
A crisp, dry white wine like Pinot Grigio complements the basil pesto and tomato flavors beautifully. Alternatively, try a light Chianti for a red wine option.
- → How should I store leftovers?
Store covered in the refrigerator for up to 3 days. Reheat gently in a 180°C oven for 15-20 minutes, covered with foil to prevent the cheese from browning too much.