Pesto Chicken Pasta Bake

The first time I made this pesto chicken pasta bake was on a particularly gray Tuesday when nothing sounded good but I still needed to feed people. I had half a jar of pesto staring at me from the fridge door and some chicken that needed using, so I threw everything together in a baking dish and hoped for the best. When those bubbly, golden corners emerged from the oven, my kitchen smelled like an Italian grandmother had moved in for the afternoon. Now it is the dinner my family actually cheers for when they see me reaching for the casserole dish.

Last winter my sister came over exhausted from a new job and I made this without really thinking about it. She took one bite, closed her eyes, and said this was exactly the kind of food she had been missing while eating takeout for weeks. There is something about pasta baked until the edges get slightly crispy and the cheese turns into that perfect stretchy mess that feels like being hugged.

Ingredients

• Penne or rigatoni: I prefer rigatoni because those ridges catch onto every bit of sauce and cheese making each bite perfectly coated
• Chicken breasts: Dicing them yourself means you control the size and they cook more evenly than pre-cut pieces from the store
• Basil pesto: Homemade is lovely but do not stress about it, a good quality store-bought jar works perfectly here
• Tomato passata: This smooth sauce blends beautifully with pesto, though marinara works if that is what you have in your pantry
• Mozzarella cheese: Buy it pre-shredded for convenience or shred it yourself for that melty texture that only fresh-shredded cheese achieves
• Parmesan cheese: The salty, nutty punch cuts through the richness and adds that golden crust on top
• Fresh basil: Those green leaves on top are not just for looks, they add a fresh pop that brightens every bite

Instructions

Get your oven ready:

Preheat to 200°C (390°F) and grab your baking dish so everything is ready when you are

Cook the pasta:

Boil those penne or rigatoni until just barely al dente because they will finish cooking in the oven, and nobody wants mushy pasta

Sauté the chicken:

Heat olive oil in your skillet and cook the diced chicken until it is golden and cooked through, then add garlic for just one minute so it does not burn

Make the sauce:

Stir in half the pesto and all the tomato sauce, letting everything bubble together for a few minutes to meld flavors

Combine everything:

Mix the pasta, chicken sauce, the remaining pesto, and half the mozzarella in a large bowl, folding gently so you do not break up the pasta

Assemble and top:

Spread the mixture in your baking dish and scatter the rest of the mozzarella and Parmesan across the top like you mean it

Bake until bubbly:

Pop it in the oven for about 20 minutes until the cheese is melted and golden and the sauce is bubbling up around the edges

Rest and serve:

Let it sit for 5 minutes so the cheese sets up slightly and does not slide right off when you scoop it

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This has become my go-to when friends need meal trains or new parents have just arrived home with their little ones. Something about pasta baked with cheese and bright basil flavors feels like care you can eat, and it travels beautifully without losing any of that comfort.

Make It Your Own

I have started adding sun-dried tomatoes to the chicken while it sautés sometimes, and their chewy sweetness plays so nicely with the pesto. You could also throw in some roasted vegetables like bell peppers or zucchini if you need to use up what is in your crisper drawer. The beauty of this dish is how forgiving it is.

Time Savers

On busy nights, a rotisserie chicken from the grocery store works perfectly and cuts your prep time down to almost nothing. I have also made the entire thing ahead in the morning, kept it covered in the fridge, and just baked it off at dinner time. The pasta actually absorbs more flavor that way.

Serving Suggestions

A crisp green salad with a simple vinaigrette cuts through all that cheese beautifully, and some crusty garlic bread never hurt anybody. My kids fight over the corners where the cheese gets extra crispy and golden, so maybe make an extra small dish just for yourself.

• This pairs surprisingly well with a chilled Pinot Grigio if you want something to sip while it bakes
• Leftovers reheat beautifully and make an excellent lunch the next day
• If you are making this for someone else, include the baking instructions so they can reheat it properly

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There is something so satisfying about pulling a bubbling, golden casserole from the oven and watching everyone gather around the counter. This is the kind of food that makes a house feel like home.

Recipe Questions & Answers

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, rotisserie chicken works perfectly and reduces cooking time. Simply skip the sautéing step and add shredded rotisserie chicken when combining with the pasta and sauce mixture.

→ What pasta shapes work best for this bake?

Penne and rigatoni are ideal because their tubular shapes hold sauce well. Other short pasta like ziti, fusilli, or macaroni also work great in this dish.

→ Can I make this ahead of time?

Absolutely. Assemble everything up to step 6, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time if baking cold from the refrigerator.

→ Is it okay to freeze this pasta bake?

Yes, freeze before baking for up to 3 months. Thaw overnight in the refrigerator, then bake as directed. Alternatively, bake, cool completely, and freeze individual portions.

→ How do I know when it's done baking?

The dish is ready when the cheese is melted and golden brown, the sauce is bubbling around the edges, and the internal temperature reaches 165°F (74°C).

→ Can I make this without cheese?

For dairy-free, omit the cheese or use vegan alternatives. The pesto and tomato sauce still provide plenty of flavor, though you may want to add extra vegetables or herbs.