Pesto Chicken Pasta Bake

A comforting pasta casserole featuring tender chicken, vibrant basil pesto, and gooey mozzarella, this Pesto Chicken Pasta Bake is baked to golden perfection for a satisfying family meal. It blends simple Italian flavors with a hearty, easy-to-make structure perfect for any night of the week.

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Whether you are feeding a hungry family or preparing a meal for guests, this easy Italian-American main dish provides a comforting texture and vibrant taste that everyone will enjoy.

Ingredients

• 300 g (10.5 oz) penne or rigatoni
• 2 medium chicken breasts (about 350 g/12 oz), diced
• 120 g (1/2 cup) basil pesto (store-bought or homemade)
• 300 ml (1 1/4 cups) tomato passata or marinara sauce
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 200 g (2 cups) shredded mozzarella
• 30 g (1/4 cup) grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish (optional)

Instructions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

Cook the pasta in a large pot of salted boiling water until just al dente. Drain and set aside.

Step 3

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and sauté for 5–7 minutes until cooked through and lightly golden. Add minced garlic and cook for another 1 minute.

Step 4

Stir in the tomato passata or marinara sauce and half of the pesto. Simmer for 2–3 minutes, then remove from heat.

Step 5

In a large mixing bowl, combine the cooked pasta, chicken mixture, half of the mozzarella, and remaining pesto. Stir gently until evenly mixed.

Step 6

Transfer the mixture to a lightly greased baking dish. Top with remaining mozzarella and Parmesan.

Step 7

Bake in the preheated oven for 20 minutes, or until the cheese is melted and golden and the sauce is bubbling.

Step 8

Let rest for 5 minutes before garnishing with fresh basil and serving.

Zusatztipps für die Zubereitung

Allowing the dish to rest for 5 minutes before serving is essential. This allows the sauce to thicken slightly and makes it easier to serve clean portions. Always salt your pasta water generously to ensure the penne is seasoned from the inside out.

Varianten und Anpassungen

For extra flavor, consider adding sun-dried tomatoes or roasted vegetables like zucchini or bell peppers into the mix. You can also substitute the standard pasta with whole-wheat or gluten-free versions if desired. If you want to change the protein, rotisserie chicken works as an excellent time-saver.

Serviervorschläge

This rich and savory pasta bake pairs beautifully with a crisp, dry white wine such as Pinot Grigio. Serve it alongside a fresh green salad or garlic bread to round out the Italian-American dining experience.

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Enjoy this Pesto Chicken Pasta Bake as a reliable and delicious solution for a home-cooked dinner that feels special without the stress.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can assemble the casserole up to 8 hours in advance. Cover with plastic wrap and refrigerate, then bake when ready. Add 5-10 minutes to the baking time if starting from cold.

→ What's the best pasta shape for this dish?

Penne and rigatoni work best due to their tube shapes that catch and hold the pesto and sauce. Short, sturdy pasta varieties prevent the mixture from becoming mushy during baking.

→ How do I prevent the cheese from drying out?

Don't overbake. Monitor closely after 15 minutes—the cheese should be melted and lightly golden, not browned. The residual heat during the 5-minute rest continues the cooking process.

→ Can I use fresh pesto instead of store-bought?

Absolutely. Homemade pesto works wonderfully and often produces superior flavor. Use the same quantity, and consider making it immediately before cooking to preserve the basil's vibrant color and taste.

→ What wine pairs well with this dish?

Crisp, dry white wines like Pinot Grigio, Vermentino, or Sauvignon Blanc complement the basil and cheese beautifully. The acidity cuts through the richness of the mozzarella and cream.

→ How can I make this dairy-free?

Substitute plant-based mozzarella and Parmesan alternatives, and use dairy-free pesto or make your own with nutritional yeast instead of cheese. The texture will differ slightly but remains delicious.