Pesto Chicken Pasta Bake

My youngest daughter used to call this the green and white cheese casserole when she was little. There was something about that vibrant pesto sauce mixing with all that melted mozzarella that made her eyes light up every time I pulled the bubbling dish from the oven.

I started making this on Tuesday nights when soccer practice ran late and everyone came home hungry and slightly cranky. Something about that combination of warm carbs and melted cheese would transform the whole mood of the house within minutes of serving.

Ingredients

• 300 g penne or rigatoni: These shapes hold the pesto sauce beautifully in their ridges and tubes
• 2 medium chicken breasts diced: Cutting the chicken into bite sized pieces ensures every forkful has protein
• 120 g basil pesto: Store bought works perfectly but homemade brings an extra brightness
• 300 ml tomato passata or marinara sauce: This adds a tangy base that balances the rich pesto
• 2 cloves garlic minced: Fresh garlic makes such a difference here do not skip it
• 2 tbsp olive oil: For cooking the chicken until perfectly golden
• 200 g shredded mozzarella: You want the good stuff that melts into those irresistible cheese pulls
• 30 g grated Parmesan cheese: Adds that salty umami finish on top
• Salt and freshly ground black pepper: Season each layer as you go for best flavor
• Fresh basil leaves: The finishing touch that makes it look like you tried harder than you did

Instructions

Preheat your oven to 200°C (390°F)

Getting the oven hot first means everything will be ready to go the moment your pasta is cooked

Cook the pasta until just al dente

Boil those rigatoni in salted water but pull them a minute early since they will cook more in the oven

Sauté the chicken until golden

Heat that olive oil in a large skillet and cook your seasoned chicken pieces for about 5 to 7 minutes until they are cooked through with lovely golden edges then add the garlic for just one minute more

Create the sauce base

Stir in the tomato passata and half of your pesto letting everything simmer together for 2 to 3 minutes until fragrant

Combine everything together

Mix your cooked pasta with that chicken sauce half the mozzarella and the remaining pesto in a large bowl until every piece of pasta is coated

Transfer to your baking dish

Spread the mixture into a greased baking dish then scatter the rest of the mozzarella and all the Parmesan across the top

Bake until golden and bubbling

Let it bake for 20 minutes until the cheese has melted into that gorgeous golden brown color and the sauce is bubbling up around the edges

Let it rest before serving

This is the hardest part but give it 5 minutes to set so you get those perfect scoops instead of a mess on the plate then top with fresh basil

Pin it

Last winter my neighbor came over unexpectedly while this was baking. She ended up staying for dinner and asked for the recipe before she even put on her coat to leave.

Make It Your Own

Sometimes I add sun dried tomatoes or roasted red peppers when I want extra color and sweetness. A handful of spinach wilts beautifully into the hot pasta mixture too adding some greens without changing the flavor profile much.

The Shortcut Version

On truly hectic days I have used a rotisserie chicken from the grocery store. Just skip the chicken sauté step and stir the shredded meat directly into the sauce before combining with pasta.

Serving Suggestions

A crisp green salad with a simple vinaigrette cuts through all that rich cheese beautifully. Some crusty garlic bread never hurt anyone either.

• Pinot Grigio pairs perfectly with the basil and tomato notes
• Leftovers reheat surprisingly well for lunch the next day
• Double the recipe and freeze one unbaked for later

Pin it

There is something deeply satisfying about a casserole that makes the whole house smell like an Italian kitchen. This one has earned its permanent spot in our weekly rotation.

Recipe FAQs

→ Can I make this ahead of time?

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

→ What pasta shapes work best?

Penne and rigatoni are ideal because their ridges and tubes hold sauce well. Fusilli or ziti also work nicely in this baked dish.

→ Can I use rotisserie chicken?

Absolutely. Use about 3 cups of shredded rotisserie chicken to skip the cooking step and reduce prep time to under 10 minutes.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 180°C until heated through.

→ Can I freeze this dish?

Yes, freeze before baking for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding extra time if needed.

→ What can I serve with this?

A crisp green salad with balsamic vinaigrette, garlic bread, or steamed broccoli complement this rich main dish perfectly.