Pin It There was a Tuesday evening when I opened the fridge and found half a jar of pesto I'd forgotten about. I had chicken thawed, pasta in the cupboard, and no plan whatsoever. What started as a throw-it-together dinner turned into one of those accidental wins that you end up making on repeat. The smell of melted mozzarella mixed with basil filled the kitchen, and by the time I pulled it out of the oven, everyone had wandered in asking what smelled so good.
I made this for a small gathering once, doubling the recipe in a big casserole dish. People kept coming back for seconds, scraping the edges where the cheese had crisped up. One friend asked if I'd been hiding some secret Italian grandmother in my kitchen. I laughed and told her it was just pesto, chicken, and a little bit of luck.
Ingredients
- Penne or rigatoni (300 g): Choose a sturdy shape that holds onto the sauce and pesto, and cook it just until al dente since it will continue softening in the oven.
- Chicken breasts (350 g, diced): Cutting them into even pieces ensures they cook through quickly and stay tender, seasoning them well makes all the difference.
- Basil pesto (120 g): This is the star flavor, whether homemade or jarred, it brings bright herby richness that ties everything together.
- Tomato passata or marinara sauce (300 ml): It adds a tangy, saucy base that balances the richness of the cheese and pesto.
- Garlic (2 cloves, minced): A quick saute with the chicken releases its aroma and deepens the flavor without overpowering.
- Olive oil (2 tbsp): Use it to cook the chicken and keep everything from sticking, adding a subtle fruity note.
- Mozzarella (200 g, shredded): It melts beautifully and creates that gooey, golden topping everyone loves.
- Parmesan (30 g, grated): Adds a salty, nutty finish and helps the top brown nicely.
- Salt, black pepper, and fresh basil: Season as you go and finish with fresh basil for a pop of color and flavor.
Instructions
- Preheat and Prep:
- Turn your oven to 200°C (390°F) so it's ready when you are. Get your baking dish lightly greased and set aside.
- Cook the Pasta:
- Boil the penne in salted water until it still has a little bite, then drain it well. It will finish cooking in the oven, so don't let it go soft.
- Saute the Chicken:
- Heat olive oil in a skillet over medium heat, add the diced chicken with salt and pepper, and cook until golden and cooked through, about 5 to 7 minutes. Toss in the garlic and let it sizzle for a minute until fragrant.
- Build the Sauce:
- Stir in the tomato passata and half the pesto, letting it simmer gently for a couple of minutes. Remove from heat once everything is combined and smells amazing.
- Combine Everything:
- In a large bowl, mix the cooked pasta, chicken mixture, half the mozzarella, and the remaining pesto. Stir gently until every piece is coated and the cheese starts to melt in.
- Assemble the Bake:
- Transfer the mixture to your prepared baking dish, spreading it evenly. Sprinkle the rest of the mozzarella and all the Parmesan on top.
- Bake Until Golden:
- Slide it into the oven and bake for 20 minutes, until the cheese is melted, golden, and bubbling at the edges. Let it rest for 5 minutes before garnishing with fresh basil and serving.
Pin It 
One winter night, I baked this and brought it straight to the table in the dish. We ate it family style, everyone reaching in with forks, the cheese stretching between plates. It wasn't fancy, but it felt warm and generous, the kind of meal that makes people linger at the table.
Make It Your Own
This recipe is forgiving and easy to adapt depending on what you have on hand or what sounds good. I've stirred in sun-dried tomatoes for a tangy sweetness, folded in roasted vegetables like zucchini or bell peppers, and even swapped the chicken for rotisserie meat when I was short on time. If you want a lighter version, try whole-wheat or gluten-free pasta, they both work beautifully. The key is keeping the balance of sauce, cheese, and pasta so everything stays moist and flavorful.
Serving and Pairing
This bake is hearty enough to stand on its own, but a simple green salad with lemon vinaigrette or some garlic bread on the side makes it feel like a full meal. I've served it with a crisp Pinot Grigio, and the acidity cuts through the richness perfectly. Leftovers reheat wonderfully in the oven or microwave, and sometimes I even eat them cold straight from the fridge when I'm feeling lazy.
Storage and Reheating
Once cooled, cover the baking dish tightly with foil or transfer portions to airtight containers. It keeps in the fridge for up to three days and actually tastes better as the flavors meld together overnight. To reheat, cover with foil and warm in a 180°C (350°F) oven for about 15 minutes, or microwave individual servings until heated through.
- Freeze individual portions in freezer-safe containers for up to two months, then thaw overnight in the fridge before reheating.
- Add a splash of water or extra marinara when reheating if it seems dry.
- Top with fresh Parmesan or basil after reheating to brighten up the flavors.
Pin It This dish has become one of those reliable favorites that never disappoints, whether it's a quiet weeknight or a table full of friends. I hope it becomes that kind of recipe for you too.
Recipe Questions & Answers
- → Can I use fresh basil instead of store-bought pesto?
Absolutely. Homemade pesto made with fresh basil, garlic, pine nuts, Parmesan, and olive oil works beautifully. Blend until smooth and use the same amount as store-bought. Fresh pesto adds wonderful depth to this dish.
- → What pasta shapes work best for this bake?
Penne, rigatoni, and fusilli are ideal because their shapes hold the pesto sauce well. Short, sturdy pasta prevents mushiness during baking and ensures even sauce distribution throughout the casserole.
- → How do I prevent the cheese from burning on top?
Cover the baking dish loosely with foil for the first 15 minutes of baking, then remove it for the final 5 minutes to allow the cheese to golden. Watch carefully in the last few minutes to achieve a beautiful melted crust without charring.
- → Can I make this ahead and freeze it?
Yes. Assemble the casserole completely, cover tightly with plastic wrap and foil, then freeze for up to three months. Bake from frozen, adding 10-15 minutes to the cooking time. Thaw overnight in the refrigerator for faster baking.
- → What wine pairs well with this dish?
Crisp, dry white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the basil pesto beautifully. The wine's acidity balances the rich cheese and creamy sauce, enhancing the overall meal.
- → Is this suitable for gluten-free diets?
Yes. Simply substitute gluten-free pasta (rice, corn, or chickpea-based varieties work well) and verify that your pesto is gluten-free. The rest of the ingredients are naturally gluten-free, making this easily adaptable.