Pesto Chicken Pasta Bake

My neighbor knocked on my door one Thursday evening holding an enormous jar of homemade pesto, more than she could possibly use before it turned. I had chicken thawing and a box of penne in the pantry, so I threw together this bake without a real plan. The smell that filled my kitchen as it bubbled in the oven made me wish I'd invited her to stay for dinner. Now it's the dish I make when I need something cozy but don't want to fuss.

I made this for my sister's family the weekend they moved into their new house. We ate straight from the baking dish on their empty dining room floor, using paper towels as napkins. The kids went back for seconds despite being exhausted from unpacking boxes all day. My brother-in-law still asks if I'm bringing the cheesy pasta thing whenever I offer to cook.

Ingredients

• Penne or rigatoni: The ridges and hollow centers catch the pesto and sauce beautifully, and they hold up well to baking without turning mushy.
• Chicken breasts: Dicing them into bite-sized pieces ensures they cook quickly and distribute evenly, so every forkful has protein.
• Basil pesto: This is the star, use a good quality jarred version or make your own if you have fresh basil begging to be used.
• Tomato passata or marinara sauce: It mellows the richness of the pesto and adds a tomatoey sweetness that balances the dish.
• Garlic: Just two cloves, minced fine, they bloom in the oil and add a warm, savory backbone.
• Olive oil: For sautéing the chicken and garlic, it also keeps everything from sticking.
• Mozzarella: Shredded melts into gooey pools and gets golden on top, it's non-negotiable.
• Parmesan: Adds a nutty, salty finish and helps the top brown beautifully.
• Salt and black pepper: Season the chicken well, it makes all the difference.
• Fresh basil leaves: A handful torn over the top before serving makes it look and taste like you tried harder than you did.

Instructions

Get the oven ready:

Preheat your oven to 200°C (390°F) so it's fully heated by the time you're ready to bake. This ensures the cheese melts evenly and gets that golden crust.

Boil the pasta:

Cook the penne in salted boiling water until it's just shy of fully cooked, still with a little bite. Drain it well and set it aside, it will finish cooking in the oven.

Cook the chicken:

Heat olive oil in a large skillet over medium heat, then add the diced chicken seasoned with salt and pepper. Sauté for 5 to 7 minutes until it's cooked through and lightly golden, then toss in the minced garlic and cook for another minute until fragrant.

Build the sauce:

Stir in the tomato passata and half of the pesto, letting it simmer for 2 to 3 minutes to meld the flavors. Remove the skillet from the heat once it's bubbling gently.

Combine everything:

In a large mixing bowl, toss together the cooked pasta, chicken mixture, half of the mozzarella, and the remaining pesto. Stir gently so everything is coated but the pasta doesn't break.

Assemble the bake:

Transfer the mixture to a lightly greased baking dish, spreading it out evenly. Sprinkle the remaining mozzarella and Parmesan over the top in an even layer.

Bake until golden:

Slide the dish into the preheated oven and bake for 20 minutes, until the cheese is melted, golden, and the sauce is bubbling around the edges. The top should have some browned spots.

Rest and serve:

Let the bake rest for 5 minutes so the sauce thickens slightly and doesn't run everywhere when you scoop. Garnish with torn fresh basil leaves if you have them.

Save

One winter night I doubled this recipe and brought half to a friend recovering from surgery. She texted me two hours later asking for the recipe, saying it was the first thing that tasted like comfort in days. That's when I realized this dish does more than fill you up, it feels like a hug.

Make It Your Own

I sometimes toss in a handful of sun-dried tomatoes or roasted red peppers if I have them open in the fridge. They add little bursts of sweetness and tang. You can also swap the chicken for rotisserie chicken, just shred it and skip the sautéing step. If you want more vegetables, fold in some blanched broccoli or zucchini before baking.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave with a damp paper towel over the top to keep the pasta from drying out. You can also reheat the whole dish covered with foil in a 180°C (350°F) oven for about 15 minutes.

Serving Suggestions

This bake is rich and filling, so I usually serve it with something light and crisp on the side. A simple arugula salad with lemon and olive oil cuts through the cheese beautifully. Garlic bread is always a hit if you're feeding a crowd, and a chilled Pinot Grigio pairs perfectly.

• Serve with a green salad dressed in lemon vinaigrette for balance.
• Add a crusty baguette or garlic bread for soaking up any extra sauce.
• Pour a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the pesto.

Save

This is the kind of recipe that gets better the more you make it, you'll start tweaking it to suit your family's tastes. I hope it becomes a staple in your kitchen the way it has in mine.

Recipe Questions

→ Can I make this dish ahead of time?

Yes, you can assemble the entire casserole up to 8 hours ahead. Cover and refrigerate, then bake just before serving. You may need to add 5-10 minutes to the baking time since it will be cold when it goes into the oven.

→ What type of pesto works best?

Store-bought basil pesto works perfectly for convenience, but homemade pesto offers superior flavor. If making your own, blend fresh basil, garlic, pine nuts, Parmesan, and olive oil. Avoid overcooking the pesto by adding it at the end of cooking.

→ Can I substitute the chicken?

Absolutely. Rotisserie chicken saves time and works wonderfully. You can also use shredded cooked turkey, diced ham, or Italian sausage. For a vegetarian version, add roasted vegetables like zucchini, bell peppers, or mushrooms instead.

→ How do I prevent the cheese from burning?

Keep the oven temperature at 200°C (390°F) as specified. If the top is browning too quickly, tent the dish loosely with foil for the first 15 minutes, then remove it to finish baking. This ensures even cooking throughout.

→ What pasta shapes work best?

Penne and rigatoni are ideal because their ridged surfaces and hollow centers trap the sauce beautifully. Fusilli, farfalle, or any short pasta works too. Avoid long pasta like spaghetti, which can clump together in the baking dish.

→ Can I freeze this casserole?

Yes, freeze the assembled unbaked casserole for up to 3 months in an airtight container. Thaw overnight in the refrigerator before baking. Add 10-15 minutes to the baking time if baking from frozen.