Pesto Chicken Pasta Bake

The smell of bubbling cheese and basil always pulls everyone into the kitchen before dinner is even ready. My sister came over exhausted from work last week, and I threw this together while she sat at the counter complaining about her day. By the time it came out of the oven, she had forgotten what she was grumbling about.

I first made this on a Tuesday when I had rotisserie chicken, half a jar of pesto, and zero motivation. That accidental version became the blueprint because sometimes the best meals start with whats already in your fridge.

Ingredients

• Penne or rigatoni: These shapes hold sauce beautifully in their ridges and tubes
• Chicken breasts: Diced into bite sized pieces for even cooking and easy eating
• Basil pesto: Store bought works perfectly, but homemade adds something really special
• Tomato passata or marinara: The tomato base balances the rich pesto with bright acidity
• Garlic: Minced fresh brings aromatic depth to the chicken
• Olive oil: For sautéing the chicken until golden and fragrant
• Shredded mozzarella: Creates that irresistible melted, stretchy topping
• Grated Parmesan: Adds salty, nutty richness to the golden crust
• Salt and pepper: Essential for bringing out all the flavors
• Fresh basil: A finishing touch that makes everything look and taste fresh

Instructions

Get your oven ready:

Preheat to 200°C (390°F) so its hot when you need it

Cook the pasta:

Boil in salted water until al dente, then drain and set aside

Sauté the chicken:

Cook seasoned chicken in olive oil until golden, about 5 to 7 minutes

Add the aromatics:

Stir in garlic for just a minute until fragrant

Build the sauce:

Mix in tomato sauce and half the pesto, simmering for 2 to 3 minutes

Combine everything:

Toss pasta with the chicken mixture, half the mozzarella, and remaining pesto

Assemble for baking:

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

Bake until golden:

Cook for 20 minutes until the cheese melts and bubbles

Rest before serving:

Let it sit for 5 minutes so portions hold together better

Save

My neighbor texted me at 7pm asking what smelled so good, and I ended up sharing a portion with her family. Now every time she sees me, she asks if Im making that green chicken pasta thing again.

Make It Your Own

Sun dried tomatoes add a chewy, concentrated sweetness that cuts through the richness. Roasted vegetables like zucchini or bell peppers work beautifully too, making it a complete meal in one dish.

Shortcuts That Work

Rotisserie chicken shaves off at least 15 minutes of prep time. Just shred it and skip the sautéing step, mixing it directly into the sauce before combining with pasta.

Serving Suggestions

A crisp white wine like Pinot Grigio cuts through the cheese and complements the basil. A simple green salad with vinaigrette balances the baked comfort with something fresh and bright.

• Let leftovers cool completely before storing for better texture tomorrow
• The pasta absorbs more sauce overnight, so add a splash of water when reheating
• This freezes well for up to three months if you want to meal prep

Save

There is something deeply satisfying about pulling a bubbling, cheesy casserole out of the oven while people are already hovering around the kitchen.

Recipe FAQs

→ Can I make this ahead of time?

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

→ Can I freeze this pasta bake?

Absolutely. Assemble in a freezer-safe baking dish, wrap well, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What type of pasta works best?

Penne and rigatoni are ideal because their tubular shape holds the pesto sauce beautifully. Other short pasta like fusilli or ziti would also work well.

→ Can I use rotisserie chicken?

Yes, using shredded rotisserie chicken is a great time-saver. Simply skip the sautéing step and add the cooked chicken directly when combining with the pasta mixture.

→ Is homemade pesto better than store-bought?

Both work perfectly in this dish. Homemade pesto allows you to control the ingredients and garlic intensity, while quality store-bought pesto offers convenience without sacrificing flavor.