Save The smell of bubbling cheese and basil always pulls me into the kitchen. I first threw this together on a chaotic Tuesday night when takeout felt like too much effort but cooking a real meal seemed impossible. My daughter walked in from soccer practice, caught the aroma, and asked if we were having restaurant food. That moment made me realize how something this simple could feel so special and comforting on a busy weeknight.
Last winter, my neighbor dropped by unexpectedly when this was in the oven. She stayed for dinner and brought her own empty containers, asking to take some home for her husband. Now every time I make it, she texts me asking if the good smells are coming from my kitchen. It is become one of those meals that quietly turned into a friendship builder.
Ingredients
- 300 g (10.5 oz) penne or rigatoni: Choose pasta with ridges to catch the sauce, and never skip salting the water generously
- 2 medium chicken breasts (about 350 g/12 oz), diced: Cut pieces evenly so they cook at the same speed, and pat them dry before seasoning for better browning
- 120 g (1/2 cup) basil pesto: Store bought works perfectly but homemade adds that bright, fresh-from-the-garden taste that makes people ask what your secret is
- 300 ml (1 1/4 cups) tomato passata or marinara sauce: A good quality base makes all the difference, so taste it before adding
- 2 cloves garlic, minced: Fresh garlic beats powdered every time, and letting it cook briefly with the chicken mellows the sharpness beautifully
- 2 tbsp olive oil: This helps the chicken develop that golden color instead of steaming in its own juices
- 200 g (2 cups) shredded mozzarella: Low moisture mozzarella melts better without making the dish watery
- 30 g (1/4 cup) grated Parmesan cheese: Adds that salty, umami depth that balances the sweet tomato and basil
- Salt and freshly ground black pepper: Season each component as you go, not just at the end, for layers of flavor
- Fresh basil leaves, for garnish (optional): The finishing touch that makes it look like you tried harder than you actually did
Instructions
- Get the oven ready first:
- Preheat to 200°C (390°F) so there is no waiting once everything is assembled
- Boil the pasta:
- Cook in salted water until just shy of al dente since it will finish cooking in the oven, then drain well
- Sear the chicken:
- Heat olive oil in a large skillet over medium heat, add seasoned diced chicken, and cook for 5 to 7 minutes until golden and cooked through
- Add the garlic:
- Stir in minced garlic for just 1 minute until fragrant, watching carefully so it does not burn
- Build the sauce:
- Pour in tomato passata and half the pesto, then simmer for 2 to 3 minutes until slightly thickened
- Combine everything:
- Mix pasta, chicken sauce, half the mozzarella, and remaining pesto in a large bowl until evenly coated
- Assemble the bake:
- Transfer to a greased baking dish and top with remaining mozzarella and Parmesan
- Bake until golden:
- Cook for 20 minutes until the cheese melts, turns golden brown, and the sauce bubbles up the sides
- Let it rest:
- Wait 5 minutes before serving so the sauce sets slightly and each scoop holds together perfectly
Save My aunt tasted this at a family gathering and called me the next day for the recipe. She now makes it every Sunday for her teenage grandson who apparently requests it by name. There is something incredibly satisfying about creating a dish that becomes part of someone else is routine.
Making It Your Own
I have added sun dried tomatoes to the sauce when the pantry felt bare and the result was surprisingly sophisticated. Roasted vegetables work beautifully too, especially bell peppers and zucchini from the summer garden. Sometimes I toss in fresh spinach right before baking for extra nutrition and color.
Timing Everything Right
The trickiest part is coordinating the pasta and chicken so neither sits too long. Start the pasta water first, then begin the chicken while the pasta cooks. Everything should come together around the same time, warm and ready for the oven.
Perfect Pairings
A crisp Pinot Grigio cuts through the richness while letting the basil shine through. A simple green salad with lemon vinaigrette balances the hearty casserole perfectly. Crusty bread for soaking up the sauce is practically mandatory.
- Keep extra Parmesan on the table for sprinkling
- The dish actually tastes better the next day as flavors meld
- Double the recipe and freeze half for busy nights
Save This recipe started as a desperate weeknight solution and became one of those meals I can count on when nothing else goes right. Sometimes the best discoveries come from just throwing things together and hoping for the best.
Your Questions Answered
- → Can I use rotisserie chicken instead of fresh chicken breasts?
Yes, rotisserie chicken is a great time-saving option. Simply shred or dice about 300g of rotisserie chicken and skip the sautéing step, adding it directly to the sauce mixture to reduce cooking time.
- → What pasta shapes work best for this bake?
Penne and rigatoni are ideal because their tubes and ridges trap the pesto and sauce beautifully. You can also use fusilli, farfalle, or any short pasta that holds sauce well. Avoid long thin pastas like spaghetti.
- → Can I make this dish ahead of time?
Absolutely. Assemble the casserole up to 24 hours in advance, cover with plastic wrap, and refrigerate. Bake directly from the fridge, adding 5-10 minutes to the cooking time until the cheese is bubbly and golden.
- → What should I serve alongside this pasta bake?
A crisp Pinot Grigio or other dry white wine pairs beautifully. Serve with a simple green salad dressed with lemon vinaigrette, garlic bread, or roasted vegetables for a complete meal.
- → How do I prevent the cheese from browning too quickly?
Cover the baking dish loosely with aluminum foil for the first 15 minutes of baking. Remove the foil for the final 5 minutes to allow the cheese to turn golden brown and develop a slight crust.
- → Can I use store-bought pesto for this dish?
Yes, store-bought pesto works perfectly and saves time. However, check the ingredient list for potential allergens like pine nuts or tree nuts, and taste before adding salt since many commercial pestos are already seasoned.