# What You Need:
→ Pasta
01 - 10.5 oz penne or rigatoni
→ Chicken
02 - 2 medium chicken breasts (12 oz), diced
→ Pesto & Sauce
03 - 1/2 cup basil pesto
04 - 1 1/4 cups tomato passata or marinara sauce
05 - 2 cloves garlic, minced
06 - 2 tbsp olive oil
→ Cheese
07 - 2 cups shredded mozzarella
08 - 1/4 cup grated Parmesan cheese
→ Seasoning
09 - Salt and freshly ground black pepper to taste
10 - Fresh basil leaves for garnish
# How-To:
01 - Preheat the oven to 390°F.
02 - Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
03 - 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 1 minute.
04 - Stir in tomato passata or marinara sauce and half of the pesto. Simmer for 2-3 minutes, then remove from heat.
05 - In a large mixing bowl, combine cooked pasta, chicken mixture, half of the mozzarella, and remaining pesto. Stir gently until evenly mixed.
06 - Transfer mixture to a lightly greased baking dish. Top with remaining mozzarella and Parmesan.
07 - Bake in preheated oven for 20 minutes until cheese is melted and golden and sauce is bubbling.
08 - Let rest for 5 minutes before garnishing with fresh basil and serving.
