Pesto Chicken Pasta Bake

The smell of basil pesto bubbling in the oven takes me back to my first apartment, where I discovered that a baking dish could transform ordinary pasta into something that made my roommate actually stop scrolling through her phone and come to the kitchen. This was the recipe that made me realize casseroles are not just convenient but actually magical.

I started making this for weeknight dinner parties when I was too tired to attempt anything fancy. My friend Mark showed up once looking completely defeated after a terrible day at work, took one bite of this bubbling, cheesy perfection, and literally said he could feel his soul repairing itself.

Ingredients

• Pasta (300 g penne or rigatoni): Choose pasta with ridges to catch all that sauce and cook it slightly under al dente since it will continue cooking in the oven
• Chicken breasts (2 medium, diced): Cutting the chicken into uniform bite sized pieces ensures everything cooks evenly and you get tender meat in every forkful
• Basil pesto (120 g): This is the flavor engine of the whole dish, so use the best quality you can find or make your own with fresh basil, pine nuts, and good olive oil
• Tomato passata or marinara sauce (300 ml): The acid in the tomatoes cuts through the rich pesto and cheese, creating that perfect balance
• Garlic cloves (2, minced): Fresh garlic is essential here, not powder, as it mellows beautifully during baking
• Olive oil (2 tbsp): Use this to cook the chicken and add a fruity base note that ties everything together
• Shredded mozzarella (200 g): Low moisture mozzarella melts better without making the dish watery, creating those irresistible cheese pulls
• Grated Parmesan (30 g): Adds a salty, umami punch on top that transforms into golden crispy bits in the oven
• Salt and black pepper: Season the chicken generously as it cooks since pasta absorbs salt quickly
• Fresh basil leaves: The finishing touch that adds a bright, fresh contrast to the warm, rich casserole

Instructions

Get your oven ready:

Preheat to 200°C (390°F) so its fully hot when your pasta mixture is ready to go in

Cook the pasta:

Boil in salted water until just shy of al dente, then drain immediately to stop the cooking process

Sauté the chicken:

Heat olive oil in a skillet over medium heat, cook seasoned diced chicken for 5 to 7 minutes until golden and cooked through, then add garlic for one last minute

Build the sauce base:

Stir in half the pesto and all the tomato sauce, letting everything simmer together for just 2 to 3 minutes

Combine everything:

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

Assemble for baking:

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

Bake to perfection:

Cook for 20 minutes until the cheese is melted, golden, and bubbling around the edges

Rest and serve:

Let it sit for 5 minutes so the sauce sets slightly, then garnish with fresh basil leaves

Save

My sister requested this for her birthday dinner one year instead of going out to a restaurant, which honestly felt like the biggest compliment I could receive as a home cook. Now every time I make it, I think about how the simplest meals often become the ones we remember most fondly.

Making It Ahead

You can assemble this entire casserole up to 24 hours in advance, cover it tightly, and keep it refrigerated. Just add 5 to 10 minutes to the baking time since it will be cold going into the oven.

Freezing Instructions

This freezes beautifully either before or after baking. If freezing unbaked, thaw overnight in the refrigerator before baking as directed. Already baked portions reheat perfectly in a 180°C (350°F) oven for about 15 minutes.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness beautifully. Crusty garlic bread is never a bad idea either.

• Sun dried tomatoes add a chewy, concentrated sweetness that pairs perfectly with the pesto
• Try adding roasted vegetables like zucchini or bell peppers for extra nutrition and color
• A sprinkle of red pepper flakes creates a gentle heat that balances the creamy elements

Save

There is something deeply satisfying about pulling a golden, bubbling casserole out of the oven and watching everyone immediately lean in closer. This is comfort food that never fails to gather people around the table.

Recipe Questions

→ Can I use different pasta shapes?

Yes, any short pasta shape works well here. Try rigatoni, fusilli, or farfalle as alternatives to penne. Just ensure you cook until al dente since the pasta continues cooking in the oven.

→ Can I make this ahead of time?

Absolutely. Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if baking straight from the refrigerator.

→ What can I use instead of chicken?

Ground turkey, sausage, or even shredded rotisserie chicken work wonderfully. For a vegetarian version, substitute with diced bell peppers, zucchini, or plant-based protein crumbles.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of water or in a 180°C oven 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. Alternatively, bake, cool completely, and freeze individual portions.

→ Is homemade pesto better than store-bought?

Both work well. Homemade offers fresh, customizable flavors while store-bought provides convenience. If using jarred pesto, taste first and adjust seasonings since brands vary in saltiness and intensity.