A golden baked pasta casserole with tender chicken, fragrant basil pesto, and melted mozzarella cheese.
# What You'll Need:
→ Pasta
01 - 10.5 oz penne or rigatoni pasta
→ Chicken
02 - 2 medium chicken breasts, diced (approximately 12 oz)
→ Pesto & Sauce
03 - 1/2 cup basil pesto, store-bought or homemade
04 - 1 1/4 cups tomato passata or marinara sauce
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil
→ Cheese
07 - 2 cups shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
→ Seasoning
09 - Salt and freshly ground black pepper to taste
10 - Fresh basil leaves for garnish, optional
# How To Make It:
01 - Set oven temperature to 390°F.
02 - Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and sauté for 5 to 7 minutes until cooked through and lightly golden.
04 - Add minced garlic to the skillet and cook for 1 minute. Stir in tomato passata and half of the pesto. Simmer for 2 to 3 minutes and remove from heat.
05 - In a large mixing bowl, combine the cooked pasta, chicken mixture, half of the mozzarella, and remaining pesto. Gently stir until evenly mixed.
06 - Transfer the pasta mixture to a lightly greased baking dish. Top with remaining mozzarella and Parmesan cheese.
07 - Place in preheated oven for 20 minutes until cheese is melted and golden and sauce is bubbling.
08 - Let rest for 5 minutes. Garnish with fresh basil and serve.
