Pesto Chicken Pasta Bake

There's something about the smell of basil and melting cheese that transforms an ordinary Wednesday into something worth remembering. My neighbor brought over a casserole dish one evening with this exact combination, and I watched it come out of her oven with the cheese bubbling at the edges like tiny golden promises. That night, I stopped thinking of pesto as just a summer thing reserved for fresh pasta, and started seeing it as this year-round comfort that could hide in a baking dish and still manage to feel like celebration.

I made this for my sister's book club night once, and they devoured it so quietly I thought something was wrong until someone asked for seconds while still chewing. It was humbling, actually, how a dish this simple could disappear in minutes and then spark this conversation about how we'd all been making pasta bake wrong our entire lives by not adding pesto sooner.

Ingredients

• Penne or rigatoni (300 g): Tube shapes trap the pesto and sauce inside, which is why I stopped using spaghetti for this dish.
• Chicken breasts (2 medium, diced): Cutting them into small pieces helps them cook evenly and distributes flavor throughout rather than having thick chunks dominating certain bites.
• Basil pesto (120 g): Store-bought works beautifully here, though homemade pesto will make your kitchen smell like an Italian dream for days.
• Tomato passata or marinara sauce (300 ml): The passata gives a cleaner taste if you want brightness, but marinara works if you prefer something more traditional.
• Garlic (2 cloves, minced): Don't skip this step because garlic does something almost magical when it blooms in hot oil for just sixty seconds.
• Olive oil (2 tbsp): Quality matters here since you're tasting it directly; I use my better oil for the cooking stage.
• Mozzarella (200 g, shredded): Shred it yourself if you have time because pre-shredded cheese contains additives that prevent it from melting as smoothly.
• Parmesan cheese (30 g, grated): This adds a sharpness that prevents the dish from becoming too one-note with all the creaminess.
• Salt, pepper, and fresh basil for garnish: Taste as you go and don't be shy with seasoning because pasta has a way of absorbing flavors quietly.

Instructions

Heat your oven first:

Set it to 200°C and let it warm while you work through the other steps so it's ready when you need it.

Cook the pasta to just al dente:

Boil it in salted water and pull it out a minute or two before the box says it's done because it will finish cooking in the oven. Drain it well and set aside.

Sear the chicken until it's just golden:

Heat your olive oil in a large skillet over medium heat, add the diced chicken with a pinch of salt and pepper, and let it sit for a few minutes before stirring so it develops a light crust. Cook until there's no pink inside, about 5 to 7 minutes total.

Build the flavor layers:

Add your minced garlic to the chicken and cook for just one more minute until fragrant, then stir in the tomato passata and half of your pesto, letting it simmer together for 2 or 3 minutes off the heat.

Combine everything in a mixing bowl:

Add the cooked pasta, the chicken mixture, half of the mozzarella, and the remaining pesto, stirring gently so you don't break the pasta apart but everything gets coated.

Transfer to your baking dish:

Spread the mixture evenly in a greased baking dish, then top with the remaining mozzarella and all the Parmesan so it gets golden and bubbly.

Bake until the cheese is melted and the sauce is bubbling:

This usually takes about 20 minutes, and you'll know it's ready when the edges are starting to brown slightly and you can hear it gently bubbling inside.

Rest before serving:

Let it sit for 5 minutes so everything sets just slightly, making it easier to serve and allowing the flavors to settle into each other.

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This became the dish I made when someone I cared about was going through something difficult, because it's substantial enough to feel like real nourishment but also bright enough to not feel heavy in the way comfort food sometimes does. There's something about the color of it coming out of the oven, all golden and green beneath the cheese, that seems to remind people that good things are still happening.

Why This Works Better Than Regular Pasta Bake

Most baked pasta dishes rely on cream or a thick sauce to feel luxurious, but this one uses pesto as the secret to feeling rich without being heavy. The basil oils carry flavor in a way cream never could, and when you combine it with the tomato sauce underneath, you get this complexity that tastes like you planned it for hours instead of just throwing ingredients together on a random evening.

How to Customize Without Losing the Magic

I've added sun-dried tomatoes when I had them lingering in my pantry, and they brought this concentrated sweetness that played beautifully against the basil. Roasted vegetables like zucchini or bell peppers work too, though I always keep the ratio mostly chicken and pasta so it stays grounded. You could even use rotisserie chicken if you're short on time and honestly, no one will know the difference.

Making This Work for Your Situation

The wonderful thing about this dish is how adaptable it becomes once you understand what's actually happening in the baking dish. The pesto and tomato create the sauce, the cheese binds everything, and the chicken is really just there to make it feel substantial. You could make it vegetarian by leaving the chicken out entirely, or prep it earlier in the day and just pop it in the oven when you get home.

• If you're using homemade pesto, taste it before you add it because homemade versions can vary wildly in saltiness.
• This freezes beautifully before baking, so you can assemble it, wrap it well, and pull it out on a night when you need a win.
• Pair it with a simple green salad and that dry white wine your neighbor recommended, and suddenly you're dining instead of just eating.

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This recipe became my answer to the question of what to make when I wanted something that felt thoughtful but wasn't going to keep me in the kitchen all evening. It's one of those dishes that tastes better than it should given how little fuss it actually requires.

Common Questions

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add an extra 10-15 minutes to the baking time if cooking from cold.

→ What pasta shapes work best?

Penne, rigatoni, or fusilli capture the pesto sauce beautifully. Short pasta with ridges or tubes holds onto the cheesy sauce better than long strands.

→ Can I use rotisserie chicken?

Absolutely. Use about 3 cups of shredded rotisserie chicken and skip the sautéing step. Just mix it directly with the sauce and pasta.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or cover with foil and warm in a 180°C oven.

→ Can I freeze this dish?

Yes, freeze before baking for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 5-10 extra minutes if needed.

→ What can I add for extra flavor?

Sun-dried tomatoes, roasted red peppers, spinach, or artichoke hearts work wonderfully. You can also add red pepper flakes for a subtle kick.