Save to Pins The oven light glowed through the glass door, and I watched tiny bubbles rise through the tomato sauce while the cheese turned glossy and golden. My kitchen smelled like a pizzeria and a garden at the same time. I had thrown this together on a Tuesday after work, using leftover chicken and a jar of pesto I forgot I had. When I pulled it out, the top was crackling, the basil scent hit me square in the face, and I knew I had accidentally made something I would crave on repeat. Sometimes the best recipes happen when youre just trying to use what you have.
I made this for my sister when she came over exhausted from a long week. She sat at my counter, wine in hand, while I stirred pasta and chicken together in a big bowl. We didnt talk much, just the sound of forks scraping plates and her humming between bites. She asked for the recipe twice before she left. That night reminded me that comfort food isnt just about the eating, its about the quiet company and the warmth that fills a room when something smells this good.
Ingredients
- Penne or rigatoni: The ridges and tubes catch all that pesto and sauce, making every bite full of flavor instead of letting it pool at the bottom.
- Chicken breasts: Diced small, they cook fast and stay tender, plus they soak up the garlic and tomato as they simmer.
- Basil pesto: This is your shortcut to deep, herby richness without chopping a single leaf, just make sure its good quality or homemade if you have time.
- Tomato passata: Smooth and subtly sweet, it balances the bold pesto and creates a silky base that clings to every piece of pasta.
- Garlic: Two cloves minced fine release their sharpness into the oil and mellow as they cook with the chicken.
- Olive oil: A couple tablespoons start everything off with a fruity base and keep the chicken from sticking.
- Mozzarella: Shredded and generous, it melts into stretchy, golden pools that make you want to dive in with a fork.
- Parmesan: Grated over the top, it adds a salty, nutty crust that crisps up in the oven.
- Salt, black pepper, and fresh basil: Simple seasonings and a fresh garnish that make the whole dish feel brighter and more alive.
Instructions
- Get the oven ready:
- Preheat it to 200°C (390°F) so its hot and waiting when your pasta mixture is ready to bake. This ensures even bubbling and a golden cheese top.
- Boil the pasta:
- Cook your penne or rigatoni in salted water until just al dente, then drain it well. You want it firm because itll soften more in the oven.
- Sauté the chicken:
- Heat olive oil in a large skillet over medium heat, add the diced chicken with salt and pepper, and cook for 5 to 7 minutes until golden and cooked through. Toss in the minced garlic and let it sizzle for another minute until fragrant.
- Build the sauce:
- Stir in the tomato passata and half the pesto, letting it simmer gently for 2 to 3 minutes. The kitchen will start smelling like an Italian trattoria.
- Combine everything:
- In a large bowl, mix the drained pasta, chicken sauce, half the mozzarella, and the remaining pesto until evenly coated. Use a gentle hand so the pasta doesnt break.
- Assemble the bake:
- Transfer the mixture into a lightly greased baking dish and scatter the remaining mozzarella and Parmesan over the top. Make sure its even so every corner gets cheesy.
- Bake until bubbly:
- Slide it into the oven for 20 minutes, watching for that golden, slightly crispy cheese layer. The edges should be bubbling and the whole dish should look irresistible.
- Rest and serve:
- Let it sit for 5 minutes after pulling it out so the sauce settles and you dont burn your tongue. Garnish with fresh basil leaves and serve hot.
Save to Pins One Sunday, I brought this to a potluck and watched people go back for seconds before trying anything else on the table. A friend asked if I had catered it. I laughed and told her it was just pasta, chicken, and a jar of pesto. She didnt believe me until I sent her the recipe. That day I realized this dish had a kind of magic, it looked fancy and tasted indulgent, but it was secretly one of the easiest things I knew how to make.
How to Make It Your Own
This bake is incredibly forgiving and practically begs you to improvise. Toss in sun dried tomatoes for a sweet, tangy punch, or stir in roasted red peppers and zucchini if you want more vegetables. Swap the chicken for rotisserie meat to save time, or use Italian sausage for a richer, spicier version. You can even go vegetarian by skipping the meat entirely and loading up on mushrooms, spinach, or artichoke hearts. The pesto and cheese will carry the flavor no matter what you add.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days. I reheat individual portions in the microwave with a damp paper towel over the top to keep the pasta from drying out. If youre reheating the whole dish, cover it with foil and warm it in a 180°C (350°F) oven for about 15 minutes until heated through. The flavors meld even more overnight, and sometimes I think the second day tastes better than the first. You can also freeze portions for up to two months, just thaw in the fridge before reheating.
Pairing and Serving Ideas
This pasta bake is rich and hearty, so I like to serve it with something light and crisp on the side. A simple arugula salad with lemon vinaigrette cuts through the cheese and pesto beautifully. Garlic bread is always a crowd pleaser, and it gives you something to mop up any extra sauce on your plate. For wine, a chilled Pinot Grigio or a light Sauvignon Blanc balances the richness without overpowering the basil. If youre feeding kids, this pairs perfectly with steamed broccoli or roasted cherry tomatoes.
- Add a pinch of red pepper flakes to the sauce if you like a little heat.
- Try mixing in a handful of baby spinach right before baking for extra greens.
- Top with toasted pine nuts or breadcrumbs for added crunch and texture.
Save to Pins This dish has become my go to whenever I need something reliable, delicious, and just a little bit special. It never fails to make my kitchen feel like home.
Frequently Asked Questions
- → Can I use store-bought pesto instead of homemade?
Yes, store-bought pesto works perfectly and saves time. Check the label for any allergens, especially tree nuts, which are common in commercial pesto products.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta until just al dente before combining with other ingredients. It will continue cooking slightly during the baking process, so slightly undercooking it initially ensures the perfect texture.
- → Can I prepare this dish in advance?
Absolutely. Assemble the baking dish, cover with plastic wrap, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5-10 minutes to the baking time.
- → What are good substitutions for the chicken?
Rotisserie chicken is a convenient shortcut. You can also use turkey, shrimp, or omit meat entirely for a vegetarian version with added roasted vegetables.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 3 days. Reheat in a 160°C (320°F) oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes.