Save to Pinterest The smell of basil always takes me straight back to my kitchen on a rainy Tuesday when I had twenty minutes to get dinner on the table. I grabbed a jar of pesto from the fridge, some leftover chicken, and a box of penne, and without much of a plan, I tossed it all into a baking dish with cheese on top. What came out of the oven was so good that my kids asked for it by name the very next week. Now it's the dish I make when I need comfort without the fuss.
I remember serving this to a friend who swore she didn't like pesto. She went back for seconds and texted me the next morning asking for the recipe. There's something about the way the pesto mellows out with the tomato sauce and melted cheese that makes it approachable, even for picky eaters. It's become my go-to when I want to feed people something that feels special but doesn't make me nervous. The golden, bubbly top always gets compliments before anyone even takes a bite.
Ingredients
- Penne or rigatoni (300 g): I like penne because it holds the sauce inside every tube, but rigatoni works just as well and looks a bit fancier.
- Chicken breasts (2 medium, diced): Dicing them small means they cook fast and distribute evenly, and you get a little chicken in every forkful.
- Basil pesto (120 g): This is the star, use a good quality jar or make your own if you have fresh basil on hand.
- Tomato passata or marinara (300 ml): The passata keeps it smooth and silky, but marinara adds a little extra seasoning if you're short on time.
- Garlic (2 cloves, minced): Fresh garlic makes a difference here, it blooms in the oil and perfumes the whole dish.
- Olive oil (2 tbsp): Just enough to get the chicken golden and keep things from sticking.
- Mozzarella (200 g, shredded): The cheese that makes it all gooey and irresistible, don't skimp on this.
- Parmesan (30 g, grated): Adds a salty, nutty finish that balances the richness of the mozzarella.
- Salt, black pepper, and fresh basil: Simple seasoning and a handful of basil on top makes it look restaurant-ready.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C (390°F) so it's hot and ready when your pasta mixture is assembled. This ensures the cheese melts evenly and gets that perfect golden crust.
- Cook the pasta:
- Boil the penne in salted water until it's just al dente, it will finish cooking in the oven. Drain it well and set it aside while you work on the chicken.
- Sauté the chicken:
- Heat olive oil in a large skillet over medium heat, then add the diced chicken with a pinch of salt and pepper. Cook for 5 to 7 minutes until it's lightly golden and cooked through, then toss in the minced garlic and let it sizzle for a minute.
- Build the sauce:
- Stir in the tomato passata and half of the pesto, letting it simmer gently for a couple of minutes. The kitchen will smell incredible at this point.
- Combine everything:
- In a large bowl, mix the cooked pasta, chicken mixture, half the mozzarella, and the remaining pesto until it's all coated and unified. This is where the magic starts to happen.
- Assemble the bake:
- Transfer everything into a greased baking dish, then scatter the rest of the mozzarella and all the Parmesan on top. Make sure it's spread evenly so every corner gets cheesy.
- Bake until bubbly:
- Slide it into the oven and bake for 20 minutes, until the cheese is melted, golden, and the edges are bubbling. Let it rest for 5 minutes before you dive in, the flavors settle and it's easier to serve.
Save to Pinterest One evening, my neighbor brought over a bottle of wine and I pulled this out of the oven just as she arrived. We sat at the table with no plan, no formality, just warm pasta and good conversation. She told me later that it was one of those meals she wouldn't forget, not because it was fancy, but because it felt like home. That's when I realized this dish isn't just about feeding people, it's about giving them a moment to slow down and feel cared for.
Making It Your Own
Once you've made this a few times, you'll start seeing all the ways you can play with it. I've stirred in sun-dried tomatoes for a sweet, tangy bite, or tossed in roasted red peppers when I had them leftover. Spinach wilts beautifully into the sauce if you want to sneak in some greens. If you're really short on time, swap the raw chicken for shredded rotisserie chicken and skip the sautéing step altogether. The beauty of this recipe is that it bends to fit your mood, your fridge, and your schedule.
Pairing and Serving
This bake is rich and satisfying on its own, but I like to serve it with a simple green salad dressed in lemon and olive oil to cut through the creaminess. A crusty baguette on the side is perfect for mopping up any sauce left on the plate. If you're pouring wine, go for something crisp and dry like a Pinot Grigio or a light Sauvignon Blanc. The acidity balances the cheese and pesto beautifully. It's the kind of meal that feels complete without much effort.
Storage and Reheating
Leftovers keep well in the fridge for up to three days, and honestly, they taste even better the second time around. The flavors meld together overnight and every bite is more cohesive. I reheat individual portions in the microwave with a damp paper towel on top to keep the pasta from drying out. If you're reheating the whole dish, cover it with foil and warm it in a 180°C (350°F) oven for about 15 minutes.
- You can freeze this before baking, just thaw it overnight in the fridge and bake as directed.
- If the top isn't as golden as you'd like after reheating, pop it under the broiler for a minute.
- Always let it cool completely before covering and storing to avoid condensation making it soggy.
Save to Pinterest This is the kind of recipe that becomes a quiet favorite in your rotation, the one you make without thinking when you need something reliable and delicious. I hope it brings as much comfort to your table as it has to mine.
Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, you can assemble the bake up to 24 hours in advance and refrigerate it covered. Just add 5-10 minutes to the baking time if baking directly from cold. Alternatively, bake it completely and reheat gently in a 160°C oven until warmed through.
- → What type of pasta works best?
Penne and rigatoni are ideal because their tubular shapes catch the pesto and sauce beautifully. Short pasta varieties with ridges work well for this dish. Avoid long thin pasta like spaghetti, which doesn't hold the sauce as effectively in a bake.
- → How do I make homemade pesto?
Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil until smooth. You can make it in a food processor or blender. For best results, use fresh basil and pulse gently to avoid overheating the basil, which can make it bitter.
- → Can I use boneless, skinless chicken thighs instead?
Absolutely. Chicken thighs are actually more forgiving and stay moist during cooking. They may take slightly longer to cook through, so extend the sauté time by 2-3 minutes. Thighs have richer flavor and work wonderfully in this dish.
- → What should I do if the top isn't golden enough?
If the cheese isn't as golden as you'd like after 20 minutes, turn on the broiler for 2-3 minutes. Watch carefully to prevent burning. Alternatively, increase the oven temperature to 220°C for the final few minutes of baking.
- → Is this dish suitable for freezing?
Yes, freeze the unbaked assembled dish for up to three months. Thaw overnight in the refrigerator before baking, adding 5-10 minutes to cooking time. You can also freeze portions of the baked dish and reheat gently in a 160°C oven until warmed through.