Save The first time I made this pesto chicken pasta bake was on a rainy Tuesday when my refrigerator was basically empty except for some leftover rotisserie chicken and a jar of pesto tucked in the back. I threw everything together expecting it to be just another weeknight dinner, but when I pulled that bubbling dish from the oven with cheese perfectly golden and stretching, my husband actually paused his video game to come investigate what smelled so incredible.
I made this for my sister when she was recovering from surgery and she literally asked me to leave the leftovers because they were that good. She told me later that she ate it cold straight from the container at midnight because she could not wait for lunch the next day, which honestly might be the biggest compliment I have ever received.
Ingredients
- Pasta: Penne or rigatoni catches all that sauce in its ridges and holds up beautifully during baking without getting mushy
- Chicken breasts: Dicing them yourself gives you control over the size, but rotisserie chicken works perfectly when you need dinner in under twenty minutes
- Basil pesto: Homemade brings incredible freshness, but a quality store-bought jar saves time and still delivers that bright herby punch
- Tomato passata: This pureed tomato creates the perfect saucy base that is not too chunky and not too thin
- Garlic: Freshly minced garlic mellows beautifully in the olive oil, infusing the whole dish without being harsh
- Olive oil: A good quality extra virgin adds that fruity undertone that ties everything together
- Mozzarella cheese: Shredding it yourself melts better than pre-shredded, creating those gorgeous cheese pulls everyone loves
- Parmesan cheese: Adds that salty umami note that balances the creaminess and makes the dish taste complete
- Salt and black pepper: Season each layer as you go because pasta soaks up flavor and you cannot add salt later
- Fresh basil: The finishing touch adds that pop of color and fresh aroma that tells everyone this is something special
Instructions
- Get your oven ready:
- Preheat to 200°C (390°F) and move your oven rack to the center position for even baking.
- Cook the pasta:
- Boil the pasta in salted water until al dente because it will finish cooking in the oven and nobody likes mushy pasta.
- Sauté the chicken:
- Heat olive oil in a large skillet, cook the seasoned chicken 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 for those few minutes that marry the flavors.
- Combine everything:
- Mix the pasta, chicken sauce, half the mozzarella, and remaining pesto in a large bowl until every piece is coated.
- Assemble and bake:
- Transfer to your baking dish, top with remaining mozzarella and Parmesan, then bake until golden and bubbling.
- Let it rest:
- Wait five minutes before serving so the cheese sets slightly and you get those perfect portions instead of a messy scoop.
Save This recipe has become my go-to for new parents and anyone needing a comforting meal because it reheats beautifully and actually tastes better the next day when all those flavors have had time to become best friends.
Make It Your Own
I have discovered that adding sun-dried tomatoes or roasted red peppers takes this dish to a whole new level. Sometimes I throw in fresh spinach right before baking because it wilts perfectly and makes me feel like I am being healthy despite all that cheese.
Perfect Pasta Pairings
A crisp Pinot Grigio cuts through the richness, but honestly an ice cold beer works just as well on those nights when you need something refreshing. I also love serving this with a simple green salad dressed with lemon vinaigrette to balance the heavy, comforting nature of the bake.
Storage and Leftovers
This keeps in the refrigerator for up to four days and freezes beautifully for those busy weeks when cooking feels impossible. I actually prefer it as leftovers because the flavors deepen and the pasta absorbs even more of that incredible sauce.
- Cool completely before covering to prevent condensation from making the top soggy
- Recover with foil when reheating so the cheese does not burn while the center warms through
- Sprinkle a little fresh Parmesan on leftovers to refresh that cheesy goodness
Save There is something so satisfying about pulling this bubbling, golden dish from the oven and watching everyone gather around the table, plates in hand, before you have even set it down.
Questions & Answers
- → Can I prepare this dish in advance?
Yes, assemble the baking dish up to 8 hours ahead. Cover and refrigerate, then bake when ready. Add 5-10 minutes to baking time if starting from cold.
- → What pasta works best for this bake?
Penne and rigatoni are ideal because their shapes trap sauce and cheese. Other short pastas like fusilli or farfalle work equally well.
- → How do I make homemade pesto?
Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until smooth. Adjust consistency with extra oil if needed. Fresh pesto enhances flavor significantly.
- → What can I substitute for chicken?
Try rotisserie chicken for convenience, or swap with diced turkey, shrimp, or roasted vegetables for vegetarian variations.
- → Why is the pasta still firm before baking?
Cooking pasta to al dente prevents mushiness during baking since it continues cooking in the oven with sauce and cheese.
- → Can I freeze leftovers?
Yes, store cooled portions in airtight containers for up to three months. Reheat in a 180°C oven until warmed through, about 25 minutes covered.