Pesto Chicken Pasta Bake (Print Version)

Tender chicken and penne pasta in a basil pesto tomato sauce, topped with melted mozzarella and baked to golden perfection.

# What You’ll Need:

→ Pasta

01 - 10.5 oz penne or rigatoni

→ 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 tbsp olive oil

→ Cheese

07 - 2 cups shredded mozzarella
08 - 1/4 cup grated Parmesan cheese

→ Seasoning

09 - Salt and freshly ground black pepper, to taste
10 - Fresh basil leaves, for garnish (optional)

# Step-by-Step:

01 - Preheat the oven to 390°F.
02 - Cook the pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and sauté for 5–7 minutes until cooked through and lightly golden. Add minced garlic and cook for another 1 minute.
04 - Stir in the tomato passata (or marinara sauce) and half of the pesto. Simmer for 2–3 minutes, then remove from heat.
05 - In a large mixing bowl, combine the cooked pasta, chicken mixture, half of the mozzarella, and remaining pesto. Stir gently until evenly mixed.
06 - Transfer the mixture to a lightly greased baking dish. Top with remaining mozzarella and Parmesan.
07 - Bake in the preheated oven for 20 minutes, or until the cheese is melted and golden and the sauce is bubbling.
08 - Let rest for 5 minutes before garnishing with fresh basil and serving.

# Expert Tips:

01 -
  • The pesto adds this bright, herbal freshness that cuts through all that rich cheese and tomato sauce
  • Everything happens in one baking dish, which means maximum flavor with minimum cleanup
  • The chicken stays tender because it cooks in the sauce before baking, so no dry protein here
02 -
  • Undercook the pasta by a minute or two because it will absorb liquid and continue cooking in the oven
  • The resting period is not optional unless you want a lava hot first bite and sauce running all over your plate
03 -
  • Use whole milk mozzarella if you can find it for the best melt
  • Toast some pine nuts and sprinkle them on top for extra texture and nuttiness
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