Save The first time I made this pesto chicken pasta bake was on a rainy Tuesday when my fridge was full of random bits and pieces that needed using. I had half a jar of pesto staring at me, some chicken thighs I had defrosted, and a serious craving for something warm and bubbling from the oven. My roommate walked in mid prep and asked what smelled like an Italian grandmother kitchen, and I realized this accidental combination might be worth repeating.
Last winter I made this for my sister when she was recovering from surgery and she literally requested it three times that week. Something about the combination of gooey melted cheese and that bright basil pesto just feels like a hug on a plate, especially when you bake it until those little golden bubbles form around the edges.
Ingredients
- Pasta: Penne or rigatoni works best here because those ridges and tubes catch all the sauce and cheese, though any short pasta will do the job
- Chicken: Dicing the breasts into bite sized pieces ensures every forkful has both meat and pasta, plus it cooks faster and stays tender
- Basil Pesto: This is the flavor powerhouse so do not go cheap here, and if you have time to make it yourself the fresh basil makes all the difference
- Tomato Passata: The tomato sauce balances the rich pesto with acidity and sweetness, creating that perfect Italian American flavor profile
- Garlic: Fresh minced garlic blooms in the hot oil and adds that aromatic backbone that makes comfort food actually comforting
- Olive Oil: Use good extra virgin here because you are not cooking it at high heat and the fruitiness really shines through
- Mozzarella: Shredded mozzarella melts into those irresistible cheese pulls that everyone fights over at the table
- Parmesan: The salty nuttiness of aged Parm cuts through the rich sauce and adds depth to every layer
- Salt and Pepper: Season your chicken well before cooking because the pasta will soak up whatever seasoning you add to the pan
- Fresh Basil: The finishing touch of fresh basil leaves adds a pop of color and that just picked sweetness that dried herbs can never replicate
Instructions
- Preheat your oven:
- Get your oven up to 200°C (390°F) so it is ready when you are, and give your baking dish a quick spray of oil to make cleanup less tragic later
- Cook the pasta:
- Boil your pasta in salted water until it is just al dente because it will finish cooking in the oven, and nobody wants mushy pasta in their bake
- Sauté the chicken:
- Heat your olive oil in a large skillet and cook the seasoned chicken pieces until they are golden and cooked through, then add your garlic for just a minute so it does not burn
- Build the sauce:
- Stir in the tomato passata and half the pesto, letting everything simmer for a few minutes until the sauce thickens slightly and the flavors start melding together
- Combine everything:
- Toss the cooked pasta with the chicken sauce, remaining pesto, and half the mozzarella in a large bowl until every piece of pasta is coated and happy
- Assemble the bake:
- Transfer the whole mixture to your prepared baking dish and scatter the remaining mozzarella and Parmesan across the top like a cheesy blanket
- Bake to perfection:
- Pop it in the oven for about 20 minutes until the cheese is bubbling and golden with those gorgeous browned spots that taste like heaven
- Rest and serve:
- Let the dish rest for 5 minutes before serving because this gives the sauce time to set slightly so it does not run all over the plate when you scoop it
Save This became my go to for new neighbors and exhausted friends after I brought it to a new mom who texted me three days later asking for the recipe because her husband kept requesting it.
Making It Your Own
Sometimes I toss in sun dried tomatoes or roasted vegetables when I am feeling fancy, and honestly the sweetness from the roasted peppers plays so nicely with the salty pesto.
Shortcuts That Actually Work
On weeknights when time is tight, a rotisserie chicken from the grocery store works beautifully here and cuts your prep time down to almost nothing while still tasting homemade.
Serving Suggestions
A crisp green salad with a sharp vinaigrette cuts through the richness, and a glass of cold white wine makes this feel like a proper dinner party even on a random Tuesday.
- Crusty garlic bread is basically mandatory for mopping up that extra sauce
- A simple arugula salad with lemon dressing adds freshness that balances the baked cheese
- Pinot Grigio or Sauvignon Blanc pair beautifully without competing with the pesto
Save This pasta bake is the kind of meal that makes people feel taken care of without you having to spend hours in the kitchen, and honestly that is the best kind of cooking.
Recipe Questions & Answers
- → Can I make the pesto from scratch?
Absolutely. Blend fresh basil leaves, garlic, pine nuts, Parmesan, and olive oil in a food processor until you reach your desired consistency. Homemade pesto adds superior flavor and can be made ahead and stored in the refrigerator.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta to al dente before mixing with other ingredients. Since it will bake further in the oven, slightly undercooking ensures the final texture remains tender without being soft or overcooked.
- → What pasta shapes work best?
Penne and rigatoni are ideal because their tube shapes trap the pesto and sauce. Short, sturdy pasta varieties hold up well during mixing and baking without breaking or becoming mushy.
- → Can I prepare this ahead of time?
Yes. Assemble the dish up to 8 hours in advance and refrigerate. Bake directly from the refrigerator, adding 5-10 minutes to the cooking time. This makes it excellent for meal planning and entertaining.
- → What's the best wine pairing?
A crisp, dry white wine like Pinot Grigio complements the herbal pesto and creamy cheese beautifully. The acidity cuts through the richness while enhancing the fresh basil flavors.
- → How do I adapt this for dietary restrictions?
Use gluten-free or whole-wheat pasta for grain preferences. For dairy-free versions, substitute mozzarella with dairy-free cheese alternatives and use dairy-free pesto. Rotisserie chicken speeds preparation for time-conscious cooks.