# What You 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)
# How-To:
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.
