Pin it The smell of bubbling cheese and basil always reminds me of those Tuesday nights when my roommate and I would collapse on the couch after work, too tired to think but absolutely starving. We would toss whatever pasta we had with whatever sauce we could find, bake it until the kitchen smelled like heaven, and call it dinner. This pesto chicken pasta bake is the grown up, thoughtful version of those desperate meals. It is the kind of dish that makes people pause mid conversation and ask what is making the house smell so incredible.
I made this for my sister last winter when she was recovering from surgery and needed actual comfort food that was also substantial. She took one bite of those cheesy, pesto coated noodles and actually teared up a little. Sometimes food is just love on a plate, you know?
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Ingredients
- Pasta: Penne or rigatoni holds onto sauce beautifully in those ridges and curves
- Chicken breasts: Diced into bite sized pieces so every forkful gets some protein
- Basil pesto: The homemade stuff is incredible but good store bought works perfectly fine here
- Tomato passata or marinara sauce: Use whatever brand you actually like drinking straight from the jar
- Garlic cloves: Minced fresh because garlic powder just cannot compete in a baked pasta
- Olive oil: For cooking the chicken and bringing everything together
- Shredded mozzarella: Two full cups might seem excessive but trust me on this
- Grated Parmesan cheese: That salty, nutty finish on top makes all the difference
- Salt and black pepper: Season each layer as you go or the final dish will taste flat
- Fresh basil leaves: Totally optional but that pop of green on top makes it look restaurant worthy
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Instructions
- Get everything ready:
- Preheat your oven to 200°C (390°F) and get out a large pot for the pasta, a skillet for the chicken, and a baking dish for the final assembly.
- Cook the pasta:
- Boil the penne or rigatoni in salted water until just al dente, because it will finish cooking in the oven.
- Sauté the chicken:
- Heat olive oil in a large skillet over medium heat, add the diced chicken with salt and pepper, and cook for 5 to 7 minutes until golden and cooked through.
- Add the garlic and sauce:
- Stir in the minced garlic for just one minute, then add the tomato passata and half of the pesto and let it simmer for a few minutes.
- Combine everything:
- In a large mixing bowl, toss the cooked pasta with the chicken mixture, the remaining pesto, and half of the mozzarella until every piece of pasta is coated.
- Assemble and top:
- Transfer everything to a lightly greased baking dish and scatter the remaining mozzarella and all the Parmesan over the top.
- Bake until golden:
- Bake for about 20 minutes until the cheese is melted and bubbly with those gorgeous browned spots everyone fights over.
- Rest and serve:
- Let it sit for 5 minutes so the sauce sets slightly, then garnish with fresh basil if you are feeling fancy.
Pin it This has become my go to when friends have babies or move into new apartments because it travels well and reheats beautifully. Something about warm pasta and melted cheese just says everything will be okay.
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Making It Ahead
You can assemble the entire dish up to a day in advance, cover it tightly, and keep it in the refrigerator. Just add a few extra minutes to the baking time if it is cold from the fridge.
Customization Ideas
Sometimes I add sun dried tomatoes or spinach if I need to sneak in some vegetables. You could also use rotisserie chicken to save time, though fresh chicken gives you those nice browned edges in the skillet.
Serving Suggestions
A crisp green salad with a vinaigrette cuts through all that richness perfectly. A dry white wine like Pinot Grigio also pairs beautifully with the basil and tomato flavors.
- Crusty bread for mopping up that sauce
- Extra Parmesan on the table because more is more
- Simple steamed green beans or broccoli on the side
Pin it Hope this becomes a weeknight staple in your kitchen too.
Recipe FAQs
- → Can I make this ahead of time?
Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What other pasta shapes work well?
Rotini, fusilli, ziti, or macaroni all work beautifully. The key is choosing a shape with plenty of surface area to hold the creamy pesto sauce and catch the melted cheese.
- → Can I freeze leftovers?
Absolutely. Portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 180°C (350°F) until warmed through.
- → How can I add more vegetables?
Sauté diced bell peppers, spinach, mushrooms, or zucchini along with the chicken. You can also stir in roasted vegetables or add sun-dried tomatoes for extra depth.
- → Is homemade pesto better than store-bought?
Homemade pesto offers fresher, brighter flavor and you can control the ingredients, but quality store-bought pesto works perfectly well and saves significant prep time on busy days.
- → What can I serve alongside this bake?
A crisp green salad with vinaigrette balances the richness beautifully. Garlic bread, roasted vegetables, or steamed broccoli also make excellent accompaniments.
