Pesto Chicken Pasta Bake (Printable)

Golden baked pasta with chicken, basil pesto sauce, and melted mozzarella cheese

# What You'll Need:

→ Pasta

01 - 10.5 oz penne or rigatoni pasta

→ Chicken

02 - 12 oz diced chicken breasts

→ Pesto & Sauce

03 - 1/2 cup basil pesto
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 cheese
08 - 1/4 cup grated Parmesan cheese

→ Seasoning

09 - Salt and freshly ground black pepper to taste
10 - Fresh basil leaves for garnish

# How-To Steps:

01 - Preheat the oven to 390°F.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Heat olive oil in skillet over medium heat. Season chicken with salt and pepper, sauté 5-7 minutes until cooked through. Add garlic, cook 1 minute.
04 - Stir in tomato passata and half the pesto. Simmer 2-3 minutes, remove from heat.
05 - Mix pasta, chicken mixture, half the mozzarella, and remaining pesto in large bowl until evenly combined.
06 - Transfer mixture to greased baking dish. Top with remaining mozzarella and Parmesan.
07 - Bake for 20 minutes until cheese melts and turns golden, sauce bubbles.
08 - Let rest 5 minutes. Garnish with fresh basil before serving.

# Expert Suggestions:

01 -
  • The whole family gathers when this bakes, no negotiation required
  • It tastes like a restaurant meal but comes together in under an hour
  • Leftovers reheat beautifully for tomorrow lunch
02 -
  • Undercook the pasta by 2 minutes, it keeps cooking in the oven
  • Letting it rest prevents that soupy first serving that happens when you cut into it too soon
03 -
  • Sun dried tomatoes tucked under the cheese layer add bursts of sweetness
  • A rotisserie chicken makes this even faster on busy nights
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