Pesto Chicken Pasta Bake (Printable)
Tender chicken and penne tossed in basil pesto cream sauce, baked golden with mozzarella and Parmesan.
# What You'll 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 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Sauce & Flavorings
06 - 1/2 cup basil pesto, homemade or store-bought
07 - 2/3 cup heavy cream
08 - 2 cloves garlic, minced
09 - 1/2 cup sun-dried tomatoes, chopped (optional)
→ Cheese
10 - 1 cup shredded mozzarella
11 - 1/3 cup grated Parmesan cheese
→ Garnish
12 - Fresh basil leaves (optional)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish and set aside.
02 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, following package directions. Drain well and set aside.
03 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then add to the skillet. Sauté for 5 to 6 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F). Remove from heat.
04 - In a large mixing bowl, combine the drained pasta, seared chicken, basil pesto, heavy cream, minced garlic, and chopped sun-dried tomatoes. Toss thoroughly until every piece is evenly coated with the sauce.
05 - Transfer the pasta and chicken mixture into the prepared baking dish, spreading it into an even layer. Scatter the shredded mozzarella evenly over the top, followed by the grated Parmesan.
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 the bake rest for 5 minutes before serving. This allows the sauce to settle and makes for easier portioning. Garnish with fresh basil leaves if desired.
# Expert Tips:
01 -
- It takes barely any effort but looks and tastes like you spent hours, which is the best kind of cooking deception.
- The creamy pesto sauce coats every piece of pasta and chicken so nothing is dry or bland, ever.
- Leftovers are arguably better the next day when the flavors have had time to mingle and settle.
02 -
- Undercook the pasta by one minute because it absorbs sauce while baking and nobody wants sad, floppy noodles at the end.
- Let the baked dish rest those full five minutes before scooping, or the sauce will flood the plate and you will lose all that creamy texture.
03 -
- Taste your pesto before mixing it in, as some jarred versions are far saltier than others, and adjust your seasoning accordingly.
- Grate the Parmesan directly over the assembled dish rather than beforehand, because it melts more evenly and creates better browning in the oven.