Pesto Chicken Pasta Bake (Printable)

Tender chicken, basil pesto, and gooey mozzarella baked into a golden pasta casserole. Easy comfort food perfect for family dinners.

# Ingredient List:

→ 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 Prepare:

01 - Set oven to 390°F and allow to reach temperature.
02 - Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain 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 to 7 minutes until cooked through and lightly golden.
04 - Add minced garlic to the skillet and cook for 1 minute. Stir in tomato passata and half of the pesto. Simmer for 2 to 3 minutes, then remove from heat.
05 - In a large mixing bowl, combine cooked pasta, chicken mixture, half of the mozzarella, and remaining pesto. Stir gently until evenly mixed.
06 - Transfer mixture to a lightly greased baking dish. Top with remaining mozzarella and Parmesan cheese.
07 - Bake in preheated oven 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 Advice:

01 -
  • The golden, bubbly cheese topping creates this incredible crispy texture that everyone fights over
  • It's one of those rare meals that tastes even better as leftovers the next day
02 -
  • I learned the hard way that greasing your baking dish thoroughly prevents that frustrating stuck-on-cheese situation
  • Adding a splash of pasta water to the sauce before baking keeps everything incredibly moist
03 -
  • Grating your own mozzarella makes a huge difference in how smoothly it melts
  • Stir a spoonful of pesto into the pasta water while cooking—this subtle trick infuses flavor into every strand
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