Pin It This hearty baked pasta combines tender chunks of chicken with a rich basil and garlic cream sauce. Tossed with penne and sun-dried tomatoes, the dish is topped with a generous layer of melted mozzarella and Parmesan. It’s an ideal choice for a family dinner, offering a comforting balance of flavors with a golden, bubbly finish.
There is a specific kind of comfort that comes from a baking dish hissing as it hits the cold counter after a long day. I first threw this together on a rainy Tuesday when I needed something warm and forgiving for the family, using whatever was lingering in the fridge. The way the pesto and cream melt into a bright green sauce that clings to every tube of pasta is just magic.
I remember serving this to my brother who claims to hate cream sauces, and watching him go back for a massive second helping. There is something incredibly satisfying about the golden crust of cheese cracking under your fork to reveal the tender chicken underneath. It is the kind of meal that makes the kitchen feel like the heart of the home again.
Ingredients
- Pasta: 300 g penne or rigatoni helps catch the sauce in its ridges
- Chicken: 2 medium boneless skinless breasts cut into bites ensure quick and even cooking
- Olive oil: 1 tbsp helps the chicken sauté rather than steam
- Seasoning: 1/2 tsp salt and 1/4 tsp black pepper to build the flavor base
- Pesto: 120 g basil pesto acts as the primary herbaceous seasoning
- Cream: 150 ml double cream creates the luxurious velvety texture
- Garlic: 2 cloves minced adds a necessary aromatic kick
- Sun-dried tomatoes: 50 g chopped provide a sweet and chewy contrast
- Mozzarella: 100 g shredded cheese delivers that iconic cheese pull
- Parmesan: 40 g grated cheese adds a salty nutty finish
- Garnish: Fresh basil leaves bring a pop of color and freshness
Instructions
- Preheat the oven:
- Warm your oven to 200°C and grease a large baking dish so nothing sticks later.
- Boil the pasta:
- Cook the pasta in salted water until just al dente then drain it well.
- Cook the chicken:
- Sauté the seasoned chicken in olive oil until golden and cooked through completely.
- Make the sauce mix:
- Combine the cooked pasta and chicken with pesto cream garlic and tomatoes in a large bowl.
- Assemble the bake:
- Pour the mixture into your baking dish and sprinkle the mozzarella and parmesan on top.
- Bake until golden:
- Bake for 20 minutes until the cheese is bubbling and has turned a deep golden brown.
- Rest and serve:
- Let the dish sit for 5 minutes to firm up before garnishing with basil.
Pin It This recipe quickly became a standby in our house for busy weeknights when we want something that tastes like a treat but does not take hours to prepare. It is simple enough for a Tuesday yet impressive enough for casual weekend guests.
Making It Your Own
Do not be afraid to swap in roasted vegetables like zucchini or peppers if you want a meatless version. The sauce is robust enough to coat just about anything you have in the crisper drawer.
Choosing the Right Cheese
While pre shredded cheese is convenient I highly recommend grating your own block of cheese for the best melt. Freshly grated cheese lacks the anti caking agents found in bags and blends into the sauce much more smoothly.
Serving Suggestions
A crisp green salad with a sharp vinaigrette cuts through the richness of the cream and cheese perfectly. It brightens up the plate and makes the whole meal feel a little lighter.
- Keep a jar of good quality pesto in your pantry for those nights when cooking feels like a chore
- A glass of Sauvignon Blanc pairs beautifully with the basil and creamy sauce
- Leftovers reheat surprisingly well the next day for a quick lunch
Pin It I hope this bake brings a little warmth and ease to your table just as it has to mine. Happy cooking.
Recipe FAQs
- → Can I use different pasta shapes?
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Yes, short hollow pasta like rigatoni or fusilli works well to hold the creamy sauce.
- → Is the sun-dried tomato necessary?
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No, it is optional. It adds a tangy sweetness, but the dish is delicious without it.
- → Can I make this vegetarian?
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Absolutely, simply replace the chicken with roasted vegetables like zucchini or peppers.
- → What can I substitute for heavy cream?
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You can use half-and-half for a lighter version, though the sauce will be less rich.
- → How should I store leftovers?
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Store in an airtight container in the refrigerator for up to 3 days.
- → Can I freeze this dish?
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Yes, you can freeze it before baking. Thaw overnight in the fridge before baking as instructed.
