Pin It I first threw this together on a Tuesday evening when I had chicken that needed cooking and a jar of pesto lurking in the fridge. The way the kitchen filled with that basil and tomato aroma while it baked made the whole house feel cozy. My roommate actually came downstairs asking what smelled so good, and she is not easily impressed by weeknight dinners.
Last winter my sister came over exhausted from work and I made this for us. She sat on the counter watching the cheese turn golden through the oven door, and we ended up eating straight from the baking dish while catching up about everything and nothing.
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Ingredients
- Pasta: Penne or rigatoni catches all that sauce in ridges and corners, and I learned stopping it at al dente is crucial since it cooks more in the oven
- Chicken breasts: Dicing them into bite sized pieces means every forkful gets the perfect meat to pasta ratio
- Basil pesto: Store bought works perfectly fine but homemade adds that bright freshness that makes people ask what your secret is
- Tomato passata or marinara: This creates the saucy base that ties everything together, so choose one you actually like drinking by the spoonful
- Garlic: Minced fresh adds that aromatic kick that wakes up the whole dish
- Olive oil: Use this to sauté the chicken so it gets those golden bits of flavor
- Shredded mozzarella: Creates that irresistible cheese pull everyone loves
- Grated Parmesan: Adds the salty finish that cuts through the rich sauce
- Salt and pepper: Season your chicken generously before cooking, it makes all the difference
- Fresh basil leaves: Optional but they add that pop of color and fresh aroma right before serving
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Instructions
- Get your oven ready:
- Preheat to 200°C (390°F) so it is piping hot and ready when you are
- Boil the pasta:
- Cook penne or rigatoni in salted water until just al dente, then drain it immediately so it does not turn mushy
- Sauté the chicken:
- Heat olive oil in a large skillet over medium heat, add seasoned diced chicken and cook 5 to 7 minutes until golden and cooked through
- Add the garlic:
- Toss in minced garlic for just 1 minute so it becomes fragrant but does not burn
- Make the sauce base:
- Stir in the tomato passata or marinara along with half the pesto, then let it simmer for 2 to 3 minutes
- Combine everything:
- In a large bowl mix together the cooked pasta, chicken sauce mixture, half the mozzarella, and remaining pesto until evenly coated
- Assemble for baking:
- Transfer to a greased baking dish and top generously with remaining mozzarella and Parmesan
- Bake until bubbly:
- Cook for 20 minutes until the cheese is melted, golden, and the sauce is bubbling around the edges
- Let it rest:
- Wait 5 minutes before serving so everything sets and you do not burn your tongue on that first bite
Pin It This became my go to when friends had babies or needed a pick me up meal. Something about bubbling pasta with pesto just makes people feel taken care of.
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Make It Your Own
I have added sun dried tomatoes when I needed to use up a jar and the tangy brightness worked beautifully. Sometimes I toss in roasted vegetables from the night before, anything that can hold up to baking becomes part of the meal.
Shortcuts That Work
Rotisserie chicken shreds perfectly into this when you are in a rush. I have used it on weeknights and honestly the seasoned flavor from the rotisserie bird adds something extra.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the rich cheese and pesto beautifully. I also love a simple green salad with vinaigrette to balance the hearty pasta.
- Crusty bread never hurts for soaking up that sauce
- Keep extra Parmesan on the table
- This pairs beautifully with that crisp white wine
Pin It Comfort food does not get easier or more satisfying than this. Enjoy every cheesy, pesto filled bite.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake for an additional 10-15 minutes if baking cold from the refrigerator.
- → What pasta shapes work best?
Penne and rigatoni are ideal because their tubes capture sauce and cheese effectively. Fusilli, ziti, or macaroni also work well in this baked dish.
- → Can I freeze leftovers?
Portion leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 180°C oven until hot throughout.
- → How do I know when it's done?
The casserole is ready when the cheese is melted and golden brown, and you see bubbles around the edges. This typically takes 20 minutes at 200°C.
- → What can I serve with this?
A crisp green salad with vinaigrette balances the richness. Garlic bread or roasted vegetables like broccoli or bell peppers also make excellent sides.
- → Can I use rotisserie chicken?
Absolutely. Shredded rotisserie chicken works perfectly and cuts prep time significantly. Simply skip the chicken cooking step and add it directly to the sauce mixture.
