Pesto Chicken Pasta Bake (Printer-friendly)
Tender chicken and penne tossed in creamy pesto, topped with melted mozzarella and baked to golden perfection.
# What You 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
07 - 2/3 cup heavy cream
08 - 2 cloves garlic, minced
09 - 1/2 cup sun-dried tomatoes, chopped
→ Cheese
10 - 1 cup shredded mozzarella
11 - 1/3 cup grated Parmesan cheese
→ Garnish
12 - Fresh basil leaves
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a large baking dish.
02 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and sauté for 5-6 minutes until golden and cooked through. Remove from heat.
04 - In a large bowl, combine cooked pasta, chicken, pesto, cream, minced garlic, and sun-dried tomatoes. Mix until everything is evenly coated.
05 - Transfer mixture to the baking dish. Top with mozzarella and Parmesan cheese.
06 - Bake in the preheated oven for 20 minutes or until bubbly and golden on top.
07 - Let rest for 5 minutes before serving. Garnish with fresh basil, if desired.
# Expert Tips:
01 -
- It comes together with minimal effort but tastes like you spent hours at the stove.
- The combination of cream, pesto, and melted mozzarella creates an irresistible, golden crust on top.
02 -
- Always undercook your pasta by one minute because it will continue cooking in the oven.
- Tasting your pesto before mixing it in is crucial since some store bought jars are much saltier than others.
03 -
- Letting the baked pasta rest is the hardest but most important step to keep the sauce from running everywhere.
- Grating your own cheese from a block melts much smoother than pre shredded bags.