Pesto Chicken Pasta Bake (Print-Friendly)

Tender chicken and penne in basil pesto sauce, topped with mozzarella and baked until golden and bubbly.

# What You'll Need:

→ 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

# Cooking Steps:

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 - Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and sauté for 5 to 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 to 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 -
  • It comes together in under an hour and somehow tastes like you've been cooking all afternoon.
  • The pesto keeps everything from feeling heavy, even with all that cheese doing its thing.
  • You can make it ahead, throw it in the oven when people are arriving, and look like you have your life together.
02 -
  • Don't cook the pasta all the way through because it will turn to mush by the time the cheese gets golden in the oven.
  • If your pesto seems too thick, thin it slightly with a splash of pasta water so it distributes evenly through the dish instead of clumping up.
03 -
  • Shred your own mozzarella if time allows because the anti-caking agents in pre-shredded cheese really do prevent proper melting and create a slightly grainy texture.
  • If your pesto is sitting in your fridge and seems separated with oil on top, stir it before using so you get the full flavor in every spoonful.
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