Pesto Chicken Pasta Bake (Print View)
Tender chicken and penne tossed in basil pesto cream sauce, baked golden with mozzarella and Parmesan.
# Ingredient List:
→ 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)
# How to Make:
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. Add the penne or rigatoni and cook until just al dente, then drain well and set aside.
03 - Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then add to the skillet. Sauté for 5 to 6 minutes, turning occasionally, until golden brown and cooked through. Remove from heat.
04 - In a large mixing bowl, toss together the drained pasta, seared chicken, basil pesto, heavy cream, minced garlic, and chopped sun-dried tomatoes until everything is evenly coated.
05 - Transfer the pasta and chicken mixture to the prepared baking dish, spreading it into an even layer. Scatter the shredded mozzarella and grated Parmesan over the top.
06 - Place in the preheated oven and bake for 20 minutes, or until the cheese is melted, bubbly, and golden on top.
07 - Remove from the oven and let rest for 5 minutes. Garnish with fresh basil leaves if desired, then serve warm.
# Expert Advice:
01 -
- The pesto cream sauce coats every single noodle so nothing feels dry or bland, even as leftovers the next day.
- It transforms basic pantry staples into something that looks and tastes like you spent hours, not minutes.
02 -
- Undercook your pasta by one minute because it finishes cooking in the oven and mushy pasta is the one thing that ruins this dish.
- Letting the bake rest for the full 5 minutes matters because the sauce thickens as it cools slightly and holds together better on the plate.
03 -
- Toss the pasta with a drizzle of olive oil immediately after draining so it does not clump while you prepare the rest of the components.
- Taste your pesto before adding salt to the cream mixture because some jars are far saltier than others and you can never undo too much salt.