Save The smell of bubbling cheese and basil always pulls everyone into the kitchen before I even call them to dinner. This pasta bake started as a desperate attempt to use up leftover pesto and chicken bits, but somehow it became the most requested meal in our house. There is something magical about how the pesto deepens in the oven, becoming more intense and savory than it ever was raw.
I made this for my sister on a dreary Tuesday when she needed comfort food, and she actually asked for the recipe before even finishing her plate. The way the mozzarella stretches when you scoop it is the kind of simple joy that reminds me why I love cooking so much.
Ingredients
- Pasta: Penne or rigatoni holds the sauce beautifully in those ridges and tubes, but whatever similar pasta you have in the pantry will work just fine
- Chicken breasts: Dicing them small means they cook quickly and stay tender, plus you get bites of chicken in every forkful
- Basil pesto: Store bought keeps this weeknight friendly, but homemade pesto makes this sing
- Tomato passata: This tomato puree gives body and sweetness without the chunks of regular sauce
- Garlic: Two cloves might seem modest, but they bloom in the olive oil and mellow into something aromatic and sweet
- Olive oil: The fat carrier for all those garlic and pesto flavors
- Mozzarella: The real star here, that bubbly browned top that makes everyone fight for the corner pieces
- Parmesan cheese: Adds salty depth and keeps the cheese topping from becoming too one dimensional
- Salt and pepper: Simple seasoning that lets the main ingredients shine
- Fresh basil: A bright finishing touch that reminds everyone this is fresh food, not just comfort food
Instructions
- Get the oven ready:
- Crank that oven to 200°C so it is hot and waiting when you need it
- Cook the pasta:
- Boil those noodles in salted water until they are just shy of done, since they will finish cooking in the sauce later
- Sauté the chicken:
- Brown the seasoned chicken in olive oil until golden and cooked through, then let the garlic bloom for just a minute
- Build the sauce:
- Stir in the tomato passata and half the pesto, letting everything get friendly and bubbly for a few minutes
- Combine it all:
- Toss the pasta with the chicken sauce, remaining pesto, and half the mozzarella until every piece of pasta is coated
- Assemble and bake:
- Spread everything in a baking dish, pile on the rest of the cheese, and bake until that top is golden and gorgeous
- Patience pays:
- Let it rest for five minutes so the sauce thickens slightly and makes serving so much easier
Save My neighbor texted me at midnight once asking for this recipe because her kids would not stop talking about the dinner they had at our house. There is a quiet satisfaction in feeding people something that makes them feel cared for without making a fuss about it.
Make It Your Own
Sometimes I toss in sun dried tomatoes or spinach when I want to pretend I am being fancy, and honestly nobody notices the healthy stuff under all that cheese. Once I added roasted red peppers and the whole family agreed it was an upgrade.
Speed Things Up
Rotisserie chicken works perfectly here and shaves off fifteen minutes of prep time. I have also made this entirely in advance and kept it in the fridge until baking time, which is a lifesaver for weeknight chaos.
Serving Ideas
A crisp green salad with vinaigrette cuts through all that rich cheese beautifully. I have found that a glass of Pinot Grigio makes the whole meal feel more elegant than it has any right to be.
- Garlic bread is never a bad idea, even if this is already plenty carb heavy
- Leftovers pack well for lunch but might disappear from the office fridge
- This freezes surprisingly well if you want to meal prep for busy weeks
Save Hope this brings your family as many cozy weeknight moments as it has brought mine. Some recipes are just meant to be shared.
Recipe Questions & Answers
- → Can I use store-bought pesto instead of homemade?
Absolutely. Store-bought basil pesto works perfectly and saves time. Use quality brands for the best flavor. Just check the ingredients for any allergens like tree nuts or dairy if needed.
- → What pasta shapes work best for this dish?
Penne and rigatoni are ideal because their ridges and tubes hold the pesto sauce beautifully. You can also use fusilli or farfalle. Avoid delicate shapes like angel hair that may become mushy.
- → How can I make this gluten-free?
Simply substitute regular pasta with gluten-free alternatives. Most gluten-free pastas work well in baked dishes. Cook according to package directions, typically 1-2 minutes less to prevent overcooking.
- → Can I prepare this ahead of time?
Yes. Assemble the casserole up to 8 hours ahead, cover tightly, and refrigerate. Add 5-10 minutes to baking time if baking directly from cold. You can also freeze for up to 3 months before baking.
- → What should I serve alongside this dish?
A crisp green salad with lemon vinaigrette balances the richness beautifully. Garlic bread or crusty focaccia pairs wonderfully. A dry white wine like Pinot Grigio complements the pesto and chicken perfectly.
- → How do I know when the cheese is properly melted and golden?
Look for bubbling sauce around the edges and golden-brown cheese on top, typically after 20 minutes at 200°C. If needed, switch to broil for the last 2-3 minutes for extra color, watching carefully to prevent burning.