Pesto Chicken Pasta Bake (Printable)
Tender chicken and penne baked in creamy basil pesto sauce under a golden mozzarella and Parmesan crust.
# What You'll Need:
→ Pasta
01 - 10 oz penne or rigatoni
→ Chicken
02 - 2 medium boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Sauce & Flavorings
06 - 1/2 cup basil pesto (homemade or store-bought)
07 - 2/3 cup heavy cream
08 - 2 cloves garlic, minced
09 - 1/2 cup sun-dried tomatoes, chopped (optional)
→ Cheese
10 - 1 cup shredded mozzarella
11 - 1/3 cup grated Parmesan cheese
→ Garnish
12 - Fresh basil leaves (optional)
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a large baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente, about 1 minute short of package directions. Drain well and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the skillet in a single layer. Sauté for 5 to 6 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Remove from heat.
04 - In a large mixing bowl, toss together the drained pasta, cooked chicken, basil pesto, heavy cream, minced garlic, and chopped sun-dried tomatoes until evenly coated.
05 - Transfer the pasta mixture to the prepared baking dish, spreading it into an even layer. Scatter shredded mozzarella over the top, then finish with an even layer of grated Parmesan.
06 - Bake on the center rack for 20 minutes, or until the sauce is bubbling around the edges and the cheese is melted and golden brown on top.
07 - Remove from the oven and let rest for 5 minutes to allow the sauce to set. Garnish with fresh basil leaves before serving.
# Expert Suggestions:
01 -
- The pesto cream sauce clings to every ridge of the pasta, so each bite carries that garlicky, herby punch without needing a dozen spices.
- It reheats beautifully the next day, making it one of those rare bakes that tastes even better when the flavors have had overnight to mingle.
- You probably have most of the ingredients in your kitchen right now, and anything missing is one quick grocery trip away.
02 -
- Undercooking the pasta by one minute before baking is the single most important step, because nobody wants a pan of starchy mush disguised as dinner.
- If your pesto has been sitting in the fridge, let it come to room temperature before mixing so it blends smoothly into the cream instead of clumping.
03 -
- Grate your own mozzarella from a block rather than buying pre-shredded, since the anti-caking agents on bagged cheese prevent it from melting into that smooth, luxurious layer.
- A light sprinkle of breadcrumbs mixed with a little Parmesan on top before baking gives you a crispy lid that contrasts beautifully with the creamy interior.