Pesto Chicken Pasta Bake (Printable)

Tender chicken, vibrant basil pesto, and gooey mozzarella baked to golden perfection. A satisfying family casserole ready in 45 minutes.

# What You'll Need:

→ Pasta

01 - 10.5 oz penne or rigatoni pasta

→ Chicken

02 - 2 medium chicken breasts (about 12 oz), diced

→ Pesto and 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 Make It:

01 - Preheat oven to 390°F.
02 - Cook pasta in a large pot of salted boiling water until just 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 sauté for 5-7 minutes until cooked through and lightly golden. Add minced garlic and cook for another minute.
04 - Stir in tomato passata and half of the pesto. Simmer for 2-3 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.
07 - Bake in preheated oven for 20 minutes, or until cheese is melted and golden and sauce is bubbling.
08 - Let rest for 5 minutes before garnishing with fresh basil and serving.

# Expert Tips:

01 -
  • It uses pantry staples and comes together in under an hour, perfect for busy weeknights when you need something hearty.
  • The pesto adds a vibrant herby flavor without any chopping or prep work, and the cheese gets golden and bubbly on top.
  • Leftovers taste even better the next day, making it a smart choice for meal prep or packed lunches.
02 -
  • Do not overcook the pasta before baking, or it will turn mushy in the oven and lose its texture.
  • Mixing half the cheese into the pasta before baking keeps the inside creamy while the top gets that perfect golden crust.
  • Letting it rest after baking helps the sauce thicken and makes it easier to serve without everything sliding apart.
03 -
  • Reserve a little pasta water before draining, you can stir it in if the mixture seems too thick or dry before baking.
  • Use a mix of mozzarella and provolone for extra flavor, or add a handful of torn fresh mozzarella on top for melty pockets of cheese.
  • If you want a crispy top, broil the bake for the last 2 minutes, but watch it closely so it doesn't burn.
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