Pesto Chicken Pasta Bake (Printable)

Tender chicken, basil pesto, and melted mozzarella baked to golden perfection. A satisfying Italian-American comfort dish for the whole family.

# What You 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

# How to Make It:

01 - Set oven to 390°F and allow to fully preheat.
02 - Bring a large pot of salted water to boil. Add pasta and cook until just al dente. Drain thoroughly and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook for 5-7 minutes until golden and cooked through.
04 - Add minced garlic to chicken and cook for 1 minute. Stir in tomato passata and half of the pesto. Simmer for 2-3 minutes then remove from heat.
05 - In a large mixing bowl, gently combine cooked pasta, chicken mixture, half of the mozzarella, and remaining pesto until evenly mixed.
06 - Transfer mixture to a lightly greased baking dish. Top with remaining mozzarella and Parmesan cheese.
07 - Bake for 20 minutes until cheese is melted and golden and sauce is bubbling.
08 - Allow to rest for 5 minutes. Garnish with fresh basil and serve.

# Expert Tips:

01 -
  • It pulls together in under an hour, which means you can have dinner ready even on the busiest weeknights.
  • The pesto and tomato sauce create this beautiful balance of herbaceous brightness and comforting richness.
  • Leftovers reheat beautifully, sometimes tasting even better the next day when the flavors have melded together.
  • You can customize it endlessly with vegetables, different cheeses, or whatever protein you have on hand.
02 -
  • Don't overcook the pasta during boiling, it will soften further in the oven and you want to avoid mushy noodles.
  • Reserve a little pasta water before draining, you can add a splash to the mixture if it looks dry before baking.
  • Let the bake rest after it comes out of the oven, this helps the sauce set slightly and makes serving much easier.
03 -
  • Use a combination of mozzarella and fontina for an even richer, more complex cheese pull.
  • If your pesto is very thick, loosen it with a tablespoon of pasta water before mixing it into the dish.
  • For a crispy top, switch the oven to broil for the last 2 minutes, but watch it closely so it doesn't burn.
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