Pesto Chicken Pasta Bake (Printable)
Creamy pesto chicken topped with melted cheese.
# What You'll Need:
→ Pasta
01 - 10 oz penne or rigatoni
→ Chicken
02 - 2 medium boneless, skinless chicken breasts (approx. 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 Cook:
01 - Preheat the oven to 400°F (200°C) and lightly grease a large baking dish.
02 - Cook the pasta in a large pot of salted boiling water until al dente. Drain well and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add the seasoned chicken pieces and sauté for 5-6 minutes until golden and cooked through. Remove from heat.
04 - In a large bowl, combine the cooked pasta, chicken, basil pesto, heavy cream, minced garlic, and chopped sun-dried tomatoes. Mix until evenly coated.
05 - Transfer the mixture to the prepared baking dish. Top with shredded mozzarella and grated Parmesan cheese.
06 - Bake in the preheated oven for 20 minutes or until the sauce is bubbly and the cheese is golden on top.
07 - Let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
# Expert Advice:
01 -
- It strikes the perfect balance between a rich, creamy indulgence and the fresh, vibrant taste of basil.
- The clean up is minimal because everything cooks together in one dish, giving you a night off from scrubbing multiple pots.
02 -
- Do not overcook the pasta in the boiling water since it will finish cooking in the sauce in the oven.
- Searing the chicken until it is truly golden adds a depth of flavor that boiling or poaching just cannot achieve.
03 -
- Stir a spoonful of the pasta cooking water into the raw sauce mix to help emulsify the cream and pesto before baking.
- If the top browns too quickly cover the dish loosely with foil for the last 5 minutes of baking.