Pesto Chicken Pasta Bake (Printable Version)
Tender chicken and penne tossed in creamy basil pesto, baked under a layer of melted mozzarella and Parmesan.
# What You Need:
→ Pasta
01 - 10 oz penne or rigatoni
→ Chicken
02 - 2 medium boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Sauce & Seasonings
06 - 1/2 cup basil pesto (homemade or store-bought)
07 - 2/3 cup heavy cream
08 - 2 cloves garlic, minced
09 - 1/2 cup sun-dried tomatoes, chopped (optional)
→ Cheese
10 - 1 cup shredded mozzarella
11 - 1/3 cup grated Parmesan cheese
→ Garnish
12 - Fresh basil leaves (optional)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a large baking dish and set aside.
02 - Bring a large pot of salted water to a rolling boil. Cook pasta until just al dente, then drain well and set aside.
03 - Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper, then sauté for 5 to 6 minutes until golden brown and cooked through. Remove from heat.
04 - In a large mixing bowl, toss together the cooked pasta, sautéed chicken, basil pesto, heavy cream, minced garlic, and chopped sun-dried tomatoes until evenly coated.
05 - Transfer the pasta mixture to the prepared baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
06 - Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden on top.
07 - Let the bake rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
# Expert Tips:
01 -
- The creamy pesto sauce clings to every ridge of the pasta, so no bite is ever bland or forgettable.
- It reheats beautifully the next day, making it just as valuable for Monday lunches as for Sunday dinners.
02 -
- Undercooking the pasta by one minute before baking is the single most important step because it will absorb sauce and soften further in the oven.
- If your pesto is very thick, loosen it with a splash of pasta water before mixing so the sauce distributes evenly throughout the bake.
03 -
- Grate your own cheese from a block rather than using pre shredded bags because the anti caking agents in packaged cheese prevent it from melting smoothly.
- Reserve a half cup of pasta cooking water before you drain it, and use a splash to adjust the sauce consistency if it seems too thick when mixing.