Baked Pesto Chicken Mac & Cheese (Printable version)

Creamy macaroni with pesto chicken and three cheeses, baked until golden and bubbly

# Ingredient list:

→ Pasta

01 - 14 oz elbow macaroni

→ Chicken

02 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized pieces
03 - 2 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 1/2 tsp dried Italian herbs

→ Pesto

07 - 1/2 cup basil pesto

→ Sauce

08 - 3 tbsp unsalted butter
09 - 3 tbsp all-purpose flour
10 - 3 cups whole milk
11 - 1 1/2 cups shredded mozzarella cheese
12 - 1 cup shredded Parmesan cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/2 tsp garlic powder
15 - Salt and pepper to taste

→ Topping

16 - 1/2 cup panko breadcrumbs
17 - 1/4 cup grated Parmesan cheese
18 - 1 tbsp olive oil

# Step-by-step guide:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish with oil or cooking spray.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until al dente according to package directions. Drain and set aside.
03 - Heat 2 tbsp olive oil in a skillet over medium heat. Add chicken pieces and season with salt, pepper, and Italian herbs. Cook for 6-8 minutes until golden and cooked through. Remove from heat and toss with basil pesto until evenly coated.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually pour in milk while whisking continuously until the mixture thickens, approximately 4-5 minutes.
05 - Remove saucepan from heat. Stir in mozzarella, Parmesan, cheddar, and garlic powder until completely melted and smooth. Season with salt and pepper to taste.
06 - In a large bowl, gently combine cooked macaroni, cheese sauce, and pesto chicken until evenly coated.
07 - Pour the macaroni mixture into the prepared baking dish and spread evenly.
08 - In a small bowl, combine panko breadcrumbs, Parmesan cheese, and 1 tbsp olive oil. Mix until breadcrumbs are moistened. Sprinkle mixture evenly over the casserole.
09 - Bake for 20-25 minutes until the casserole is bubbling at the edges and the topping is golden brown.
10 - Remove from oven and allow to rest for 5 minutes before serving.

# Expert tips:

01 -
  • It comes together in under an hour but tastes like you've been in the kitchen all day.
  • The pesto cuts through the richness of three cheeses in a way that feels both comforting and bright.
  • One dish, one oven, and somehow everyone comes back for seconds.
02 -
  • Don't skip cooking the pasta to al dente—even slightly overcooked pasta will turn mushy in the oven's heat, and nobody wants that.
  • Whisk the milk into your roux slowly; rushing it creates lumps that no amount of stirring can fix, and straining them out is a hassle you don't need.
03 -
  • Make sure your baking dish is wide enough that the casserole sits no more than 3 inches deep—anything deeper and the top will burn before the center cooks through.
  • Reserve a handful of the panko topping and sprinkle it on halfway through baking if you like an extra-crispy finish; otherwise, it browns perfectly in one go.
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