Pin it The first time I made this pesto chicken pasta bake, my kitchen smelled like an Italian grandmother had moved in for the afternoon. That combination of garlic, basil pesto, and melting mozzarella creates the kind of aroma that makes neighbors knock on your door pretending they need sugar. This dish has become my go-to for busy weeknights when I want something comforting but do not have hours to spend at the stove.
Last winter, my sister came over exhausted from a new job, and I threw this together without even measuring anything. She took one bite and declared it better than the version she had at a fancy restaurant the week before. There is something about bubbling tomato sauce mingling with fresh pesto that feels like a warm hug in baking dish form.
Ingredients
- 300 g penne or rigatoni: The ridges catch all that sauce perfectly, and short pasta holds up better in the oven than long noodles
- 2 medium chicken breasts diced: Cutting the chicken into bite sized pieces means every forkful has both meat and pasta
- 120 g basil pesto: Store bought works perfectly fine, but homemade pesto makes this sing with fresh garlic flavor
- 300 ml tomato passata or marinara: This creates the saucy base that keeps everything from drying out in the oven
- 2 cloves garlic minced: Fresh garlic adds that aromatic punch that elevates the whole dish
- 2 tbsp olive oil: Essential for getting that nice golden sear on the chicken
- 200 g shredded mozzarella: Use low moisture mozzarella for that perfect cheese pull without too much oil
- 30 g grated Parmesan: Adds a salty, nutty depth that mozzarella alone cannot provide
- Salt and black pepper: Season your chicken well before cooking, or the whole dish will taste flat
Instructions
- Get your oven going:
- Preheat to 200°C so it is ready when your pasta mixture is done
- Cook the pasta just right:
- Boil the pasta until slightly underdone since it will finish cooking in the oven
- Sear the chicken properly:
- Heat olive oil in a skillet and cook diced chicken 5 to 7 minutes until golden and cooked through
- Add the aromatics:
- Stir in minced garlic for just 1 minute so it does not burn
- Build the sauce base:
- Mix in tomato passata and half the pesto, then simmer 2 to 3 minutes until fragrant
- Combine everything:
- Mix pasta with chicken sauce, half the mozzarella, and remaining pesto in a large bowl
- Assemble the bake:
- Transfer to a greased baking dish and top with remaining mozzarella and Parmesan
- Create the cheese crust:
- Bake 20 minutes until cheese is golden and sauce bubbles up around the edges
- Let it rest:
- Wait 5 minutes before serving so the cheese sets and does not slide right off
Pin it This recipe saved me during a chaotic holiday season when I had unexpected guests stay for a week. Everyone asked for the recipe, and honestly, the hardest part was explaining that there was no secret ingredient, just good quality pesto and patience while it bubbles away.
Make It Your Own
Sometimes I add sun dried tomatoes or spinach to the mix before baking. The sweetness from the tomatoes balances the pesto beautifully. A handful of chopped fresh basil right before serving makes it look like you spent all day cooking.
Time Savers
Rotisserie chicken works perfectly here if you want to skip the searing step. Just shred it and add it when you combine everything with the sauce. You can also assemble this the night before and bake it when you get home.
Serving Suggestions
A crisp green salad with a bright vinaigrette cuts through the richness. Crusty bread is essential for mopping up any sauce left in the dish. A glass of Pinot Grigio pairs beautifully with the basil and tomatoes.
- Sprinkle red pepper flakes on the table for heat lovers
- Extra Parmesan should always be within reach
- Leftovers make an amazing lunch cold or reheated
Pin it This is one of those recipes that proves simple ingredients treated right can create something extraordinary.
Recipe FAQ
- → Can I use store-bought pesto or should I make my own?
Store-bought pesto works wonderfully and saves time. However, homemade pesto offers fresher basil flavor and control over ingredients. Both yield delicious results—choose based on your preference and availability.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta to just al dente before mixing with other ingredients, as it continues cooking in the oven. This ensures a tender texture rather than soft and overcooked pasta throughout the dish.
- → Can I prepare this dish in advance?
Yes, assemble the baking dish up to 24 hours ahead, cover tightly, and refrigerate. Bake when ready, adding 5–10 minutes to the cooking time if starting from cold. This makes it ideal for meal prep.
- → What's the best way to substitute chicken?
Rotisserie chicken shreds beautifully and cuts prep time significantly. For vegetarian versions, use chickpeas, white beans, or roasted vegetables like zucchini and bell peppers as protein alternatives.
- → Why does the cheese separate or become greasy?
High heat or prolonged baking can cause this. Bake at 200°C for exactly 20 minutes, keeping the oven temperature moderate. Adding pasta water or sauce helps distribute moisture evenly and prevents excessive separation.
- → What wine pairs best with this dish?
Crisp, dry white wines like Pinot Grigio complement the basil pesto and tomato flavors beautifully. Alternatively, light Italian whites such as Vermentino or Gavi enhance the Italian-American profile.