Pesto Chicken Pasta Bake

The first time I made this pesto chicken pasta bake, I was trying to use up a jar of pesto that had been sitting in my fridge for weeks. My apartment smelled like garlic and basil within minutes of starting, and my roommate wandered in asking what restaurant I'd ordered from.

I brought this to a potluck last winter when everyone was craving something warm and comforting. The dish came home empty, and three people texted me the next day asking for the recipe. Theres something about bubbling cheese and pasta that makes people feel immediately at home.

Ingredients

• Penne or rigatoni: The ridges catch all that sauce, and these shapes hold up beautifully during baking without getting mushy
• Chicken breasts: Diced into bite-sized pieces so every forkful gets some protein, and they stay tender nestled in the sauce
• Basil pesto: Store-bought works perfectly, but if you have time to make it homemade, the fresh basil really sings
• Tomato passata or marinara: Provides that classic Italian base that balances the rich pesto with bright acidity
• Garlic: Minced fresh adds that aromatic backbone, dont skip it even if you're tired
• Olive oil: Helps the chicken develop a nice golden sear before it goes into the sauce
• Mozzarella cheese: Shredded creates that perfect molten cheese layer on top that everyone fights over
• Grated Parmesan: Adds salty depth and creates those crispy golden edges where it meets the mozzarella
• Salt and black pepper: Season generously, pasta absorbs salt as it bakes
• Fresh basil: A finishing touch that makes the whole dish look like it came from an Italian grandmother's kitchen

Instructions

Preheat your oven:

Get it to 200°C (390°F) so its ready when you are, no waiting around

Cook the pasta:

Boil it until just al dente, it will cook more in the oven so dont let it get too soft now

Sauté the chicken:

Heat olive oil in a skillet over medium heat, season your diced chicken with salt and pepper, cook for 5–7 minutes until golden

Add the garlic:

Toss in the minced garlic for just one minute, you want it fragrant not burned

Build the sauce:

Stir in the tomato passata and half the pesto, let it simmer together for 2–3 minutes to marry the flavors

Combine everything:

Mix the pasta, chicken sauce, half the mozzarella, and remaining pesto in a large bowl until evenly coated

Assemble the bake:

Transfer to a greased baking dish and blanket it with the remaining mozzarella and Parmesan

Bake until bubbly:

Pop it in for 20 minutes until the cheese is melted and golden, the sauce should be bubbling up around the edges

Rest before serving:

Let it sit for 5 minutes, this helps the sauce set slightly so servings hold their shape

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My sister asked me to make this for her birthday dinner instead of going out to a restaurant. We sat around the table in our pajamas, passed the baking dish back and forth, and talked for hours. Sometimes the best celebrations are the ones where nobody dresses up.

Make It Your Own

Ive discovered that sun-dried tomatoes tucked into the layers add this chewy, concentrated sweetness that plays beautifully with the pesto. Roasted vegetables work too, especially bell peppers and zucchini, if you want to sneak in some extra nutrition.

Time-Saving Tricks

On weeknights when I'm exhausted, I grab a rotisserie chicken from the store and skip the sautéing step entirely. The recipe still comes out incredible, and I can get this into the oven in about 15 minutes flat.

Serving Suggestions

A crisp Pinot Grigio cuts through the richness perfectly, and a simple green salad with lemon vinaigrette balances out the comfort food vibes. Sometimes I serve garlic bread on the side if I'm feeling particularly indulgent.

• The flavors actually deepen overnight, making it perfect for meal prep
• This freezes beautifully for up to three months if you want to double the recipe
• Leftovers reheat in the microwave without losing that cheesy magic

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Theres something deeply satisfying about pulling a golden, bubbling pasta dish out of the oven. I hope this becomes one of those recipes you turn to when you need to feed people you love.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, assemble the dish up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What pasta works best?

Penne or rigatoni are ideal because their tube shapes hold the sauce well. Fusilli or macaroni also work great in this baked dish.

→ Can I freeze this?

Assembled unbaked dish freezes well for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ How do I know when it's done?

The dish is ready when the cheese is melted and golden brown, and you see sauce bubbling around the edges, about 20 minutes at 200°C.

→ Can I use rotisserie chicken?

Absolutely! Using cooked rotisserie chicken skips the sautéing step. Simply stir shredded chicken into the sauce mixture before baking.

→ What can I serve with this?

A crisp green salad with vinaigrette balances the richness. Garlic bread or focaccia are perfect for soaking up the sauce.