Pesto Chicken Pasta Bake (Print Version)
Baked penne with pesto chicken, cream, and melted cheese for a cozy family dinner.
# 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 (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)
# How To Make:
01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a rolling boil. Add the penne or rigatoni and cook until just al dente, about 1 minute less than package directions. Drain well and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add to the skillet in a single layer. Sauté for 5 to 6 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Remove from heat and set aside.
04 - In a large mixing bowl, toss together the drained pasta, seared chicken, basil pesto, heavy cream, minced garlic, and chopped sun-dried tomatoes. Stir until all ingredients are evenly coated with the pesto cream sauce.
05 - Transfer the pasta and chicken mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan cheese.
06 - Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
07 - Remove from the oven and let the bake rest for 5 minutes to allow the sauce to set. Garnish with fresh basil leaves if desired, then serve warm.
# Expert Tips:
01 -
- The pesto cream sauce clings to every ridge of the pasta and makes each bite feel like a warm hug from an Italian grandmother.
- It reheats beautifully the next day which means lunch at work suddenly becomes something worth looking forward to.
02 -
- Undercook the pasta by one minute because it continues to soften in the oven and nobody wants a soggy bake.
- Letting the bake rest before cutting into it keeps the sauce from running everywhere and making a mess on the plate.
03 -
- Taste your pesto before adding salt to the cream mixture because some jarred pestos are already quite salty.
- Shred your own mozzarella instead of buying pre shredded because it melts smoother and forms a better crust on top.