Pesto Chicken Pasta Bake (Printable version)
Baked penne with chicken, basil pesto, cream, and melted mozzarella for a comforting Italian-inspired dinner.
# 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 - ½ tsp salt
05 - ¼ tsp black pepper
→ Sauce & Flavorings
06 - ½ cup basil pesto, homemade or store-bought
07 - ⅔ cup heavy cream
08 - 2 cloves garlic, minced
09 - ½ cup sun-dried tomatoes, chopped (optional)
→ Cheese
10 - 1 cup shredded mozzarella
11 - ⅓ cup grated Parmesan cheese
→ Garnish
12 - Fresh basil leaves (optional)
# How To:
01 - Preheat oven to 400°F. Lightly grease a large baking dish with oil or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente according to package directions. Drain well and set aside.
03 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and sauté for 5 to 6 minutes until golden brown and cooked through. Remove from heat and set aside.
04 - In a large mixing bowl, combine the drained pasta, seared chicken, basil pesto, heavy cream, minced garlic, and chopped sun-dried tomatoes. Toss until every piece is evenly coated in the sauce.
05 - Transfer the pasta mixture into the prepared baking dish, spreading it into an even layer. Scatter the shredded mozzarella and grated Parmesan evenly across 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 before serving. Garnish with fresh basil leaves if desired.
# Expert Advice:
01 -
- It transforms simple pantry staples into something that tastes like you spent hours, not minutes, putting it together.
- The creamy pesto sauce clings to every piece of pasta and chicken, making each bite feel indulgent without being heavy.
- Leftovers reheat beautifully, which means lunch the next day becomes something you actually look forward to.
02 -
- Undercook the pasta by one minute because it will absorb sauce and soften further while baking, and mushy pasta cannot be fixed once it comes out of the oven.
- Let the baked dish rest those full 5 minutes before digging in, since scooping too early means the sauce runs everywhere and you lose that creamy texture.
03 -
- Toss the hot drained pasta with a tiny drizzle of olive oil before mixing in the sauce to prevent it from sticking together into a clumpy mass.
- Sprinkle a handful of breadcrumbs over the cheese layer before baking for a crunchy golden topping that contrasts beautifully with the creamy interior.