Pesto Chicken Pasta Bake (Printable Version)
Tender chicken and penne tossed in creamy basil pesto, topped with golden melted cheese and baked to perfection.
# 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 large baking dish with olive oil or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook the pasta until just al dente, then drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper, then sauté for 5 to 6 minutes until golden brown and cooked through. Remove from heat.
04 - In a large mixing bowl, toss together the cooked pasta, seared chicken, basil pesto, heavy cream, minced garlic, and chopped sun-dried tomatoes until evenly coated.
05 - Transfer the pasta mixture to the prepared baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
06 - Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden on top.
07 - Let the bake rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
# Expert Hints:
01 -
- The pesto cream sauce clings to every ridge of the pasta, so no bite ever feels plain or forgotten.
- It reheats beautifully the next day, which means lunch is already handled and that is a small victory worth celebrating.
02 -
- Undercook the pasta by one minute because it absorbs sauce while baking and overcooked pasta turns the whole dish into a regrettable texture.
- Letting the bake rest those five minutes is not optional because the sauce thickens as it cools slightly and slices much more cleanly.
03 -
- Grate your own mozzarella from a block instead of buying pre shredded because the anti caking agents on bagged cheese prevent it from melting into that smooth, gooey layer you are after.
- Warm the cream slightly before mixing it with the pesto so the olive oil in the pesto does not seize up and create a clumpy texture.