Pesto Chicken Pasta Bake (Print Version)

Tender chicken, basil pesto, and gooey mozzarella baked with pasta for a comforting, golden Italian-American dinner.

# Components:

→ Pasta

01 - 10.5 oz penne or rigatoni pasta

→ Chicken

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

→ 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 cheese
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 oven temperature to 390°F and allow to fully preheat
02 - Bring a large pot of salted water to boil. Add pasta and cook until just al dente, then drain and set aside
03 - Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook for 5 to 7 minutes until cooked through and lightly golden
04 - Add minced garlic and cook for 1 minute. Stir in tomato passata and half of the pesto. Simmer for 2 to 3 minutes, then remove from heat
05 - In a large mixing bowl, combine cooked pasta, chicken mixture, half of the mozzarella, and remaining pesto. Stir gently until evenly mixed
06 - Transfer mixture to a lightly greased baking dish. Top with remaining mozzarella and Parmesan cheese
07 - Bake in preheated oven for 20 minutes until cheese is melted and golden and sauce is bubbling
08 - Allow to rest for 5 minutes. Garnish with fresh basil leaves and serve immediately

# Expert Advice:

01 -
  • It transforms pantry staples into something that feels indulgent and homemade.
  • The pesto does all the heavy lifting, so you get big flavor with minimal effort.
  • Leftovers reheat beautifully, making lunch the next day something to look forward to.
02 -
  • Don't skip draining the pasta well, or your bake will end up watery and the cheese won't crisp up properly.
  • Using half the pesto in the sauce and half when mixing gives you layers of flavor instead of one flat note.
  • Let the dish rest before serving so the sauce thickens slightly and holds together on the plate.
03 -
  • Toss the cooked pasta with a drizzle of olive oil before mixing if you're not assembling the bake right away, so it doesn't clump.
  • Use freshly grated Parmesan instead of the pre-shredded kind for a sharper, more complex flavor on top.
  • If your pesto is on the salty side, go easy on the seasoning until you taste the final mix.
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