Baked Pesto Chicken Mac & Cheese (Printable version)

Tender pesto chicken meets creamy, cheesy pasta with crispy parmesan topping

# Ingredient list:

→ Pasta

01 - 14 oz elbow macaroni or short pasta

→ Chicken & Marinade

02 - 2 large boneless, skinless chicken breasts (approximately 14 oz total)
03 - 3 tablespoons basil pesto
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Cheese Sauce

07 - 3 tablespoons unsalted butter
08 - 3 tablespoons all-purpose flour
09 - 2 cups whole milk, warmed
10 - 1 cup heavy cream
11 - 2 cups shredded sharp cheddar cheese
12 - 1 cup grated mozzarella cheese
13 - 1/2 cup grated parmesan cheese
14 - 1/2 teaspoon garlic powder
15 - 1/4 teaspoon ground nutmeg
16 - Salt and pepper to taste

→ Topping

17 - 1 cup panko breadcrumbs
18 - 2 tablespoons melted butter
19 - 1/4 cup grated parmesan cheese
20 - 2 tablespoons basil pesto

# Step-by-step guide:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water for 2 minutes less than package instructions, as it will continue cooking in the oven. Drain and set aside.
03 - Butterfly chicken breasts and cut into bite-sized pieces. Toss with 3 tablespoons pesto, olive oil, salt, and pepper. Allow to marinate for 10 minutes.
04 - Heat a large skillet over medium-high heat. Sear chicken pieces until just cooked through, approximately 5-6 minutes. Transfer to a plate.
05 - In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in warmed milk and heavy cream, stirring constantly until sauce thickens slightly, about 3-4 minutes.
06 - Reduce heat to low and add cheddar, mozzarella, and parmesan cheeses, stirring until completely melted and smooth. Season with garlic powder, nutmeg, salt, and pepper. Remove from heat.
07 - In a large bowl, gently combine cooked pasta, cheese sauce, and pesto-marinated chicken until evenly distributed.
08 - Pour pasta mixture into the prepared 9x13-inch baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs, melted butter, parmesan cheese, and pesto. Sprinkle topping mixture evenly over the casserole.
10 - Bake for 20-25 minutes until topping is golden brown and casserole is bubbling at the edges. Allow to rest for 5-10 minutes before serving.

# Expert tips:

01 -
  • It transforms simple comfort food into something that feels restaurant-worthy but comes together in your own kitchen.
  • The pesto-chicken layer adds brightness and texture that keeps each bite from feeling heavy or one-dimensional.
  • You can make it ahead and bake it off later, which is basically kitchen gold for busy nights.
02 -
  • Do not skip warming the milk—cold milk hitting a hot roux creates lumps that no amount of whisking will fix, and you'll end up straining the sauce through cheesecloth like I did once.
  • The pasta-under-cooking trick is everything; it's the difference between a casserole and a baked pasta soup, so trust the timing even though it feels wrong.
  • If your cheese sauce ever looks thin, it's fine—it thickens more as it cools and then again in the oven, so don't panic and keep cooking.
03 -
  • Save some of the pasta cooking water before draining; if your sauce feels too thick, a splash of starchy water loosens it without diluting flavor.
  • Use a mix of cheeses rather than defaulting to all cheddar—the combination is what makes the sauce taste complex and sophisticated.
  • Don't skip the nutmeg; it's subtle but transforms the entire flavor profile from basic to refined.
Go back