Pesto Chicken Pasta Bake

This Pesto Chicken Pasta Bake is a comforting Italian-American dish that brings together tender pieces of chicken, al dente pasta, and a rich, aromatic sauce. Topped with a generous layer of mozzarella and Parmesan cheese, it is baked until golden and bubbly, making it an ideal choice for a satisfying family meal.

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Whether you are hosting a casual dinner or looking for a meal prep option that tastes even better the next day, this pasta bake delivers on flavor and simplicity. The combination of melted mozzarella and savory chicken ensures every bite is packed with comfort.

Ingredients

• Pasta: 300 g (10.5 oz) penne or rigatoni
• Chicken: 2 medium chicken breasts (about 350 g/12 oz), diced
• Pesto & Sauce: 120 g (1/2 cup) basil pesto, 300 ml (1 1/4 cups) tomato passata or marinara sauce, 2 cloves garlic (minced), 2 tbsp olive oil
• Cheese: 200 g (2 cups) shredded mozzarella, 30 g (1/4 cup) grated Parmesan cheese
• Seasoning: Salt and freshly ground black pepper, fresh basil leaves (optional garnish)

Instructions

1. Preheat

Preheat the oven to 200°C (390°F).

2. Cook Pasta

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

3. Sauté Chicken

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.

4. Simmer Sauce

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

5. Combine

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

6. Assemble

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

7. Bake

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

8. Rest and Serve

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

Zusatztipps für die Zubereitung

To prepare this recipe efficiently, ensure you have a large pot and colander for the pasta. A skillet is necessary for sautéing the chicken to a golden finish. Mixing the ingredients in a separate mixing bowl before moving them to the baking dish ensures an even distribution of the pesto and cheese throughout the bake.

Varianten und Anpassungen

You can customize this dish by adding sun-dried tomatoes or roasted vegetables for extra depth. For those in a hurry, rotisserie chicken is an excellent substitute for fresh chicken breasts. If you have dietary preferences, this recipe works well with whole-wheat or gluten-free pasta.

Serviervorschläge

For an authentic experience, pair this Pesto Chicken Pasta Bake with a glass of Pinot Grigio, a crisp, dry white wine that complements the basil and tomato flavors. A light side salad or garlic bread also makes a wonderful accompaniment to this hearty main dish.

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Enjoy this warm and cheesy Pesto Chicken Pasta Bake as a delicious solution for your next family dinner. With its perfect balance of savory chicken and vibrant herbs, it is guaranteed to be a crowd favorite.

Recipe FAQs

→ Can I use rotisserie chicken instead of fresh chicken breasts?

Yes, rotisserie chicken is an excellent time-saving substitute. Simply shred or dice about 350g of cooked rotisserie chicken and add it directly to the sauce in step 4, skipping the initial sautéing. This reduces your preparation time significantly.

→ What type of pasta works best for this bake?

Penne or rigatoni are ideal choices because their tubular shape captures the pesto sauce beautifully. You can also use fusilli or farfalle. Avoid long thin pastas like spaghetti, as they don't hold the sauce as well in a baked dish.

→ How do I make homemade basil pesto?

Blend 2 cups fresh basil leaves with 50g Parmesan cheese, 50g pine nuts, 3 cloves garlic, and 120ml olive oil in a food processor until smooth. Add salt and pepper to taste. This yields approximately 120g of fresh pesto.

→ Can I prepare this dish ahead of time?

Absolutely. Assemble the entire dish up to step 6, cover with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, add an extra 5-10 minutes to the baking time since it will be cold.

→ What vegetables can I add to this dish?

Sun-dried tomatoes, roasted zucchini, spinach, bell peppers, or mushrooms work wonderfully. Add about 150-200g of vegetables to the pasta mixture in step 5. Ensure roasted vegetables are added after cooking to prevent excess moisture.

→ Is this suitable for gluten-free diets?

Yes. Simply substitute regular pasta with gluten-free penne or rigatoni. Verify that your tomato passata and pesto are also gluten-free certified, as some brands may contain trace amounts.