Pesto Chicken Pasta Bake

My youngest daughter actually discovered this recipe during her college semester abroad in Florence. She sent me a grainy photo of a similar dish from a tiny trattoria, and I have been tweaking it ever since. That first night I made it for the family, my husband took one bite and declared it better than our favorite Italian restaurant downtown. Something about pesto and baked pasta just works together like old friends.

Last winter my sister came over when she was feeling down after a tough week at work. I pulled this casserole out of the oven, that bubbly golden cheese still steaming, and watched her shoulders actually relax as the aroma filled the kitchen. Sometimes food is just comfort on a plate.

Ingredients

• Penne or rigatoni (300 g): These shapes catch all that sauce and cheese in their ridges, making every bite perfectly coated
• Chicken breasts (2 medium): Dicing them yourself gives you control over size and ensures even cooking throughout
• Basil pesto (120 g): The real star here, it adds that fresh herbaceous punch that cuts through the rich cheese
• Tomato passata or marinara sauce (300 ml): Creates a silky base that marries the pesto with the pasta beautifully
• Garlic cloves (2): Minced fresh, never powdered, because these little aromatics build depth
• Olive oil (2 tbsp): Use the good stuff here since the flavor carries through the entire dish
• Shredded mozzarella (200 g): I like to buy a block and shred it myself for that perfect melty texture
• Grated Parmesan (30 g): Adds that salty umami note that makes the whole dish sing
• Salt and pepper: Season generously at each step, not just at the end
• Fresh basil leaves: The finishing touch that makes it look like you plated this at a restaurant

Instructions

Get your oven ready:

Preheat to 200°C (390°F) so it is hot and waiting when you are ready to bake

Cook the pasta:

Boil those penne in salted water until just al dente, they will finish cooking in the oven later

Sauté the chicken:

Cook your diced chicken in olive oil until golden and cooked through, then add garlic for just one minute

Build the sauce:

Stir in the tomato passata and half the pesto, letting everything simmer together briefly

Combine it all:

Mix pasta, chicken sauce, remaining pesto, and half the mozzarella gently but thoroughly

Assemble the bake:

Transfer to your baking dish and blanket the top with the rest of the mozzarella and Parmesan

Bake to perfection:

Let it go for 20 minutes until the cheese is bubbling and that gorgeous golden brown

Rest and serve:

Give it five minutes to set, then scatter fresh basil on top before digging in

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This recipe has become our go-to for Sunday family dinners now. Everyone gathers in the kitchen, stealing bites of chicken while I assemble the casserole, and somehow the conversation always flows easier when this is bubbling away in the oven.

Making It Your Own

I have added sun-dried tomatoes to the chicken mixture and the tang works beautifully with the pesto. Sometimes I throw in spinach leaves at the end just to wilt them, and my niece who claims to hate vegetables somehow never notices they are there.

The Shortcut Version

On weeknights when I am rushing between work and soccer practice, a rotisserie chicken from the grocery store saves so much time. The flavor is still fantastic and nobody has ever guessed the difference at my table.

Serving Suggestions

A crisp green salad with a simple vinaigrette cuts through the richness perfectly. I also love putting out some crusty garlic bread because soaking up that extra sauce is practically mandatory. A glass of Pinot Grigio does not hurt either.

• Let the casserole rest those five minutes, I promise it is worth the wait for cleaner servings
• Grate your own cheese if you can, the pre-shredded stuff has anti-caking agents that prevent smooth melting
• This freezes beautifully for those nights you just cannot face cooking

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There is something so satisfying about pulling a golden, bubbling casserole out of the oven. Hope this becomes a staple in your house like it has in mine.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, you may need to add 5-10 extra minutes to the cooking time since it will be cold.

→ What pasta shapes work best?

Penne and rigatoni are excellent choices because their ridges and tubes hold the sauce well. Other short pasta shapes like fusilli, farfalle, or ziti also work beautifully in this casserole.

→ Can I use rotisserie chicken?

Absolutely! Using shredded rotisserie chicken is a great shortcut. Simply skip the sautéing step and add the cooked chicken directly when combining everything in the mixing bowl.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the entire dish with foil and warm in a 180°C oven until heated through.

→ Can I freeze this casserole?

Yes, freeze the assembled unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking. Alternatively, freeze leftovers in portion-sized containers for quick future meals.

→ What can I serve with this?

A crisp green salad with vinaigrette cuts through the richness beautifully. Garlic bread, roasted vegetables, or steamed broccoli also make excellent sides. A glass of Pinot Grigio complements the Italian flavors perfectly.