Pesto Chicken Pasta Bake

The first time I made this pesto chicken pasta bake, it was supposed to be a quick weeknight dinner using leftovers, but the smell that filled my kitchen had my teenage daughter actually wandering in from her room asking what was happening. Something about that combination of basil pesto and bubbling mozzarella just makes people appear, like magic.

I started making this regularly after my friend Sarah brought a version to our book club potluck and everyone immediately demanded the recipe. The way the pesto infuses every bite while the cheese gets those golden crispy patches on top, it is just comfort food at its finest.

Ingredients

• 300 g penne or rigatoni: These shapes hold the sauce beautifully in those ridges and tubes
• 2 medium chicken breasts, diced: Cut into even bite sized pieces so they cook uniformly
• 120 g basil pesto: Homemade is lovely but a good quality store bought version works perfectly
• 300 ml tomato passata or marinara: This adds depth and balances the rich pesto flavor
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, do not skip it
• 2 tbsp olive oil: For cooking the chicken and adding that silky finish
• 200 g shredded mozzarella: Get the good stuff that melts into those irresistible strings
• 30 g grated Parmesan: Adds a salty, nutty depth that balances the dish
• Salt and black pepper: Season generously, pasta needs proper salting
• Fresh basil leaves: That final touch of green makes everything look finished

Instructions

Get your oven ready:

Preheat to 200°C and grab your baking dish so you are not scrambling later

Cook the pasta:

Boil in salted water until just al dente, it will finish cooking in the oven

Sauté the chicken:

Cook seasoned chicken in olive oil until golden and cooked through, about 5 to 7 minutes

Add aromatics and sauce:

Stir in garlic for a minute, then add tomato sauce and half the pesto

Combine everything:

Mix pasta with chicken sauce, remaining pesto, and half the mozzarella

Assemble and bake:

Transfer to your baking dish, top with remaining cheeses, bake until bubbly and golden

Rest and serve:

Let it sit 5 minutes so the sauce sets up slightly, then top with fresh basil

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This recipe became my go to when my sister had her second baby and I was dropping off dinners for their family. Something about pasta bakes feels like a hug in a dish, and she told me later that even her toddler who eats nothing asked for seconds.

Make Ahead Magic

I have learned to assemble this the night before, keep it covered in the fridge, and just pop it in the oven when we get home. The flavors actually meld together even better, and it turns busy weeknights into something that feels special without any last minute stress.

Cheese Selection

After years of making this, I have found that block mozzarella you grate yourself melts much better than pre shredded bags. Those anti caking agents in packaged shredded cheese somehow prevent that gorgeous, stringy pull we all want in a pasta bake.

Serving Ideas

A crisp green salad with a bright vinaigrette cuts through all that rich cheese perfectly. Sometimes I also throw together some garlic bread because there is never enough bread to sop up that extra sauce on my plate.

• Keep a bit of extra pesto to drizzle on individual servings
• A glass of cold watermelon juice balances the richness
• Leftovers reheat at 180°C for about 15 minutes

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Hope this becomes one of those recipes your family requests again and again.

Questions & Answers

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 10-15 minutes to baking time if baking cold from the refrigerator.

→ What type of pasta works best?

Penne or rigatoni are ideal because their ridges and tubes hold the sauce well. Other short pasta like ziti or fusilli also work nicely.

→ Can I use rotisserie chicken?

Absolutely. Use about 3 cups of shredded rotisserie chicken to skip the cooking step and reduce prep time significantly.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven at 180°C until warmed through.

→ Can I freeze this dish?

Yes, freeze before baking for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding extra time if needed.

→ What can I add for extra vegetables?

Sauté bell peppers, zucchini, spinach, or sun-dried tomatoes along with the garlic. Roasted vegetables also make excellent additions.