Pin this The oven timer rang just as my neighbor knocked on the door, drawn by the smell of garlic and melted cheese drifting through the hallway. I had been experimenting with ways to use up a jar of pesto that sat in my fridge, and somehow this bake became the answer. The bubbling mozzarella on top had turned golden in patches, exactly the way I love it. She asked for the recipe before she even tasted it.
I made this for my brother when he came to visit with his kids, and they devoured it without a single complaint. The younger one, who usually picks at anything green, didn't even notice the pesto until I mentioned it. My brother looked at me across the table and said it reminded him of something our mom used to make, though honestly, she never did. Sometimes food just creates memories that feel older than they are.
Ingredients
- Penne or rigatoni (300 g): These tube shapes hold onto the pesto and sauce beautifully, and their ridges catch every bit of cheesy goodness.
- Chicken breasts (350 g, diced): I dice them into bite sized pieces so they cook quickly and distribute evenly throughout the pasta.
- Basil pesto (120 g): This is the heart of the dish, bringing that fresh, garlicky, herbal flavor that makes everything come alive.
- Tomato passata or marinara sauce (300 ml): It balances the richness of the pesto and cheese with a gentle acidity and sweetness.
- Garlic (2 cloves, minced): Fresh garlic makes all the difference here, adding a warm, aromatic layer that bottled versions just can't match.
- Olive oil (2 tbsp): Use a good quality one if you have it, as it helps sauté the chicken and adds a subtle fruity note.
- Mozzarella (200 g, shredded): This melts into gooey, golden perfection on top and gives every bite that stretchy, comforting quality.
- Parmesan cheese (30 g, grated): A sprinkle on top adds a sharp, nutty finish and helps the crust turn beautifully golden.
- Salt and black pepper: Season as you go, tasting the chicken and sauce before assembling so everything is just right.
- Fresh basil leaves (optional): A handful torn over the top just before serving adds a pop of color and a burst of fresh flavor.
Instructions
- Preheat your oven:
- Set it to 200°C (390°F) so it's ready when you are. This gives you time to prep everything without rushing.
- Cook the pasta:
- Boil it in salted water until just al dente, usually a minute or two less than the package suggests, since it will continue cooking in the oven. Drain and set aside, letting the steam escape so it doesn't get mushy.
- Sauté the chicken:
- Heat olive oil in a large skillet over medium heat, add the diced chicken, and season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the pieces are golden and cooked through.
- Add garlic:
- Toss in the minced garlic and let it cook for about a minute, just until fragrant. Be careful not to let it brown too much or it will turn bitter.
- Stir in the sauces:
- Pour in the tomato passata and half of the pesto, stirring everything together. Let it simmer gently for 2 to 3 minutes, then take it off the heat.
- Combine pasta and chicken:
- In a large mixing bowl, toss the cooked pasta with the chicken mixture, half of the mozzarella, and the remaining pesto. Mix gently until everything is evenly coated.
- Assemble the bake:
- Transfer the mixture into a lightly greased baking dish, spreading it out evenly. Sprinkle the remaining mozzarella and all of the Parmesan on top.
- Bake until golden:
- Slide the dish into the oven and bake for 20 minutes, or until the cheese is melted, bubbly, and turning golden in spots. Let it rest for 5 minutes before garnishing with fresh basil and serving.
Pin this One evening, after a long day, I pulled this out of the oven and sat down to eat it straight from the dish with a fork. The kitchen was quiet, the cheese was still crackling at the edges, and I realized that sometimes the best meals are the ones you don't have to share. Though of course, I did end up sharing it, because that's what good food does.
Making It Your Own
This recipe is incredibly forgiving and almost begs to be customized. I've stirred in roasted red peppers, sun dried tomatoes, and even leftover roasted vegetables with great results. If you're short on time, rotisserie chicken works beautifully and shaves off several minutes of prep. You can also swap the pasta for whole wheat or gluten free versions, though cooking times may vary slightly, so keep an eye on the texture.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. I usually reheat individual portions in the microwave with a damp paper towel on top to keep the pasta from drying out. If you're reheating the whole dish, cover it with foil and warm it in a 180°C (350°F) oven for about 15 minutes. The flavors deepen overnight, and sometimes I think it tastes even better the second day.
Serving Suggestions
This bake is hearty enough to stand on its own, but I like to serve it with a simple green salad dressed in lemon and olive oil to cut through the richness. A slice of crusty bread for mopping up any extra sauce is never a bad idea either. If you're feeling fancy, a crisp, dry white wine like Pinot Grigio pairs beautifully and balances the creaminess of the cheese.
- Add a handful of spinach or kale to the pasta mixture for extra greens.
- Top with a drizzle of balsamic glaze just before serving for a sweet, tangy finish.
- Use fresh mozzarella torn into pieces for a creamier, more luxurious texture.
Pin this This dish has become one of those recipes I turn to without thinking, the kind that feels like a warm hug at the end of a long day. I hope it brings the same comfort to your table.
Recipe Questions
- → Can I use frozen chicken for this dish?
Yes, but thaw it completely before dicing and cooking. Frozen chicken will extend cooking time and may not cook evenly if added directly to the pan.
- → What pasta works best for this bake?
Penne or rigatoni are ideal because their hollow tubes hold sauce well. Short pasta shapes like fusilli also work. Avoid long pasta like spaghetti as it's harder to mix evenly in a baking dish.
- → How do I prevent the cheese from burning?
Cover the baking dish loosely with foil for the first 15 minutes, then remove it for the final 5 minutes to allow the cheese to brown. If browning too quickly, tent with foil and reduce oven temperature by 10°C.
- → Can I make this ahead of time?
Absolutely. Assemble the dish up to 8 hours ahead, cover, and refrigerate. Bake directly from cold, adding 5-10 minutes to cooking time. You can also freeze assembled dishes for up to 3 months.
- → What can I substitute for basil pesto?
Sun-dried tomato pesto, spinach pesto, or arugula pesto work wonderfully. You can also make fresh pesto by blending fresh basil, garlic, pine nuts, olive oil, and Parmesan if preferred.
- → Is this dish gluten-free?
Use gluten-free pasta to make it gluten-free. Always check pesto and sauce labels for hidden gluten. Most mozzarella, Parmesan, and pure olive oil are naturally gluten-free.