Save The first time I made this pesto chicken pasta bake, my kitchen filled with this incredible aroma of basil and garlic that had my roommate hovering around the oven door. We were both starving after a long day of moving apartments, and something about bubbling cheese and tomato sauce just felt like the reward we needed. That night we ate straight from the baking dish, standing up in our half-unpacked kitchen, and it became one of those meals that immediately says comfort.
Last winter I started making this for Sunday meal prep, and it saved me on countless exhausting weekdays when the last thing I wanted to do was cook. My sister started requesting it every time she visited, claiming it was the only thing her picky toddler would eat without complaint. There is something genuinely satisfying about pulling a golden, bubbling casserole out of the oven and knowing you have made something that will actually bring everyone to the table.
Ingredients
- Penne or rigatoni: These shapes hold the sauce beautifully and stand up well to baking without getting mushy
- Chicken breasts: Dicing them into bite-sized pieces ensures every forkful has tender meat and they cook quickly
- Basil pesto: Store-bought works perfectly, but homemade adds an incredibly fresh brightness to the dish
- Tomato passata or marinara sauce: Creates a rich base that balances the intense pesto flavor
- Garlic cloves: Minced fresh garlic adds aromatic depth that powder cannot replicate
- Olive oil: Essential for sautéing the chicken and keeping everything moist
- Shredded mozzarella: Creates that irresistible gooey, melted cheese layer on top
- Grated Parmesan: Adds a salty, umami-rich finish that pairs perfectly with the basil
- Salt and black pepper: Season the chicken well since it is the main protein source
- Fresh basil leaves: A simple garnish that makes the dish look restaurant-worthy
Instructions
- Preheat your oven:
- Set it to 200°C (390°F) so it is ready when you need that golden, bubbly finish.
- Cook the pasta:
- Boil the penne in salted water until just al dente, then drain it immediately.
- Sauté the chicken:
- Heat olive oil in a skillet and cook the seasoned, diced chicken until lightly golden, about 5-7 minutes.
- Add garlic:
- Stir in the minced garlic for just one minute until fragrant.
- Make the sauce:
- Pour in the tomato passata and half the pesto, then simmer for 2-3 minutes.
- Combine everything:
- Mix the pasta with the chicken sauce, remaining pesto, and half the mozzarella.
- Assemble and bake:
- Transfer to a greased baking dish, top with remaining cheeses, and bake for 20 minutes until golden.
- Rest and serve:
- Let the dish sit for 5 minutes before garnishing with fresh basil.
Save This recipe became my go-to for new parents and friends recovering from surgery because it freezes beautifully and reheats like a dream. I once tripled the batch for a church potluck and watched three different people ask for the recipe before they even finished their first serving. That is always the sign of a keeper in my book.
Make It Your Own
Sun-dried tomatoes add a wonderful chewy sweetness that complements the pesto beautifully. I have also tossed in roasted vegetables like zucchini or bell peppers when I needed to use up produce from the fridge.
Shortcuts That Work
Rotisserie chicken shreds perfectly and cuts your prep time in half without sacrificing flavor. Sometimes I use a jarred marinara with basil already in it and skip the extra garnish when I am in a hurry.
Perfect Pairings
A crisp Pinot Grigio cuts through the rich cheese and balances the herbal pesto notes. Simple garlic bread or a green salad with vinaigrette rounds out the meal without competing with the main dish.
- Keep some extra pesto on hand for drizzling over leftovers
- Grate extra Parmesan at the table for cheese lovers
- This recipe doubles easily for larger gatherings or meal prep
Save There is nothing quite like that first forkful of bubbling pesto pasta after a long day, especially when you know leftovers taste even better the next day.
Recipe FAQ
- → Can I use rotisserie chicken instead of raw chicken breasts?
Yes, simply shred or dice rotisserie chicken and skip the sautéing step. Add it directly to the sauce mixture before baking. This reduces prep time significantly.
- → How do I store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or cover with foil and warm at 180°C (350°F) for about 15-20 minutes.
- → Can I freeze this dish?
Assemble everything in a freezer-safe baking dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen adding 15-20 minutes to the cooking time.
- → What pasta shapes work best?
Penne, rigatoni, or fusilli capture the sauce beautifully. Short, sturdy shapes with ridges hold the pesto and cheese coating better than long strands like spaghetti.
- → Is this suitable for meal prep?
Absolutely. Portion into individual containers after cooling. The flavors develop and improve overnight. Reheat with a splash of water or milk to restore creaminess.
- → How can I add more vegetables?
Stir in spinach, roasted bell peppers, sun-dried tomatoes, or sautéed zucchini when combining the pasta with the sauce. They'll bake alongside everything else.