Save to Pinterest Indulge in the ultimate comfort food fusion with this Baked Pesto Chicken Mac & Cheese. This recipe takes the classic, creamy goodness of a traditional macaroni casserole and elevates it with the vibrant, herbaceous notes of basil pesto and tender, pan-seared chicken. It is a hearty, Italian-American inspired dish that brings a sophisticated twist to a family favorite, perfect for cozy weeknight dinners or weekend gatherings.
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The secret to this dish lies in the layering of flavors—from the pesto-marinated chicken to the hint of nutmeg in the cheese sauce. Every bite is designed to be rich and satisfying, while the golden-brown crust provides that essential crunch that makes every baked pasta dish truly special.
Ingredients
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- Pasta: 400 g (14 oz) elbow macaroni or short pasta
- Chicken & Marinade: 2 large boneless, skinless chicken breasts (approx. 400 g), 3 tbsp basil pesto, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Cheese Sauce: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 2 cups (480 ml) warmed whole milk, 1 cup (240 ml) heavy cream, 2 cups (200 g) shredded sharp cheddar, 1 cup (90 g) grated mozzarella, 1/2 cup (50 g) grated parmesan, 1/2 tsp garlic powder, 1/4 tsp ground nutmeg, salt and pepper to taste
- Topping: 1 cup (100 g) panko breadcrumbs, 2 tbsp melted butter, 1/4 cup (25 g) grated parmesan, 2 tbsp basil pesto
Instructions
- Step 1
- Preheat your oven to 200°C (400°F) and grease a 23x33 cm (9x13-inch) baking dish.
- Step 2
- Boil the pasta in salted water for 2 minutes less than the package directions; drain and set aside.
- Step 3
- Butterfly the chicken, cut into bite-sized pieces, and toss with pesto, olive oil, salt, and pepper. Marinate for 10 minutes.
- Step 4
- Sear the chicken pieces in a large skillet over medium-high heat until just cooked through (5–6 minutes), then remove from heat.
- Step 5
- In a saucepan over medium heat, melt butter and whisk in flour for 1 minute. Gradually whisk in warmed milk and cream until thickened.
- Step 6
- Lower the heat and stir in cheddar, mozzarella, and parmesan until smooth. Season with garlic powder, nutmeg, salt, and pepper.
- Step 7
- In a large bowl, gently combine the cooked pasta, cheese sauce, and seared pesto chicken.
- Step 8
- Pour the mixture into the prepared baking dish.
- Step 9
- Mix the panko, melted butter, parmesan, and pesto in a small bowl and sprinkle evenly over the top.
- Step 10
- Bake for 20–25 minutes until the top is golden and the casserole is bubbling. Let rest for 5–10 minutes before serving.
Zusatztipps für die Zubereitung
For the best results, ensure you grease your 23x33 cm baking dish thoroughly to prevent sticking. Using warmed milk when preparing the cheese sauce helps it come together more quickly and prevents lumps, while cooking the pasta slightly under al dente ensures it doesn't become mushy during the baking process.
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Varianten und Anpassungen
You can easily customize this dish by substituting the chicken breasts with rotisserie chicken for a faster version—just toss it with pesto before adding to the pasta. For a different flavor profile, try swapping the sharp cheddar for smoked gouda or fontina to give the cheese blend a unique, gourmet twist.
Serviervorschläge
This rich and creamy casserole is best served alongside a crisp green salad to provide a fresh contrast to the savory cheeses. To elevate the meal, pair it with a glass of chilled Sauvignon Blanc, which complements the bright basil notes of the pesto.
Save to Pinterest Whether you are looking for a new family favorite or a reliable dish for entertaining, this Baked Pesto Chicken Mac & Cheese is sure to impress. With its golden, bubbly crust and flavorful interior, it is a comforting meal that feels truly special. Enjoy the perfect bite of cheesy pasta and aromatic pesto tonight!
Recipe FAQs
- → Can I make this ahead of time?
Absolutely. Assemble the entire casserole, cover tightly, and refrigerate up to 24 hours before baking. Add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What pasta shapes work best?
Elbow macaroni, cavatappi, shells, or penne capture the cheese sauce beautifully. Short pasta with curves or tubes holds onto the creamy sauce and pesto chicken pieces.
- → Can I use store-bought rotisserie chicken?
Yes, shred a rotisserie chicken and toss with the pesto marinade. Skip the searing step and fold directly into the cheese sauce. This cuts prep time significantly.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for 3-4 days. Reheat covered with a splash of milk at 350°F until heated through, about 20 minutes.
- → Can I freeze this casserole?
Freeze before baking, wrapped tightly, for up to 3 months. Thaw overnight in the refrigerator, then bake as directed. The texture remains excellent after freezing.
- → What cheese substitutions work well?
Fontina, Gruyère, smoked gouda, or provolone can replace some or all of the cheddar. The mozzarella provides essential stretch, while parmesan adds salty depth.
