Save The smell of bubbling cheese and basil takes me back to rainy Tuesdays when my roommate would accidentally set off the smoke alarm while attempting something fancy. Wed always end up making this instead, laughing as we crowded around the oven watching the mozzarella turn golden through the glass door.
My aunt discovered this combination during a phase where she was determined to use up half-empty jars from her fridge door. She stirred whatever she found into pasta, and somehow this accidental genius became the most requested dish at every family gathering since.
Ingredients
- Pasta (300 g penne or rigatoni): The ridges catch all that sauce, and shorter shapes hold up better than spaghetti in the oven
- Chicken breasts (2 medium, diced): Cutting them into bite-sized pieces before cooking means every forkful has the perfect protein ratio
- Basil pesto (120 g): Homemade is lovely, but honestly, a good jarred pesto works beautifully here and saves so much time
- Tomato passata or marinara sauce (300 ml): This mellows the intensity of pesto while adding that comforting Italian-American backbone
- Garlic cloves (2, minced): Fresh garlic matters here, it builds layers of flavor that powder just cant match
- Olive oil (2 tbsp): Use the good stuff, you can taste the difference in the final dish
- Shredded mozzarella (200 g): Low-moisture cheese melts better without making the dish watery
- Grated Parmesan (30 g): Adds that salty, nutty finish that makes the top irresistible
- Salt and black pepper: Season your chicken well at the start, its harder to add depth later
- Fresh basil leaves: The finishing touch that makes everything look and taste fresh
Instructions
- Get the oven ready:
- Preheat to 200°C (390°F) so it is hot when your pasta is ready
- Cook the pasta:
- Boil in salted water until just al dente, it will cook more in the oven so do not overdo it now
- Sauté the chicken:
- Heat olive oil in a skillet, cook seasoned chicken for 5 to 7 minutes until golden, then add garlic for 1 minute
- Build the sauce base:
- Stir in tomato sauce and half the pesto, let it bubble together for a few minutes
- Combine everything:
- Mix pasta with chicken sauce, half the mozzarella, and remaining pesto in a large bowl
- Assemble and top:
- Transfer to a greased baking dish and cover with remaining mozzarella and Parmesan
- Bake to perfection:
- Cook for 20 minutes until cheese is melted, golden, and the sauce bubbles up around the edges
- The hardest part:
- Let it rest for 5 minutes before serving, this keeps the cheese from sliding off when you scoop
Save My neighbor brought this over when I was recovering from surgery, and I swear the comfort in those flavors helped heal me faster than anything else. Now I make it for friends who need the same kind of edible hug.
Make It Your Own
Sometimes I toss in sun-dried tomatoes or roasted bell peppers if I have them languishing in the fridge. Spinach works beautifully too, just stir it in with the hot pasta so it wilts slightly before baking.
The Shortcut Version
Rotisserie chicken saves so much time on busy weeknights. Just shred it and skip the sautéing step, stirring it directly into the sauce before combining with pasta.
Serving Suggestions
A crisp green salad with vinaigrette cuts through all that rich cheese beautifully. Garlic bread is not mandatory but highly recommended, because why not commit fully to the comfort food experience.
- Pair with Pinot Grigio or any dry white wine that will not compete with the basil
- Serve with extra Parmesan at the table, some of us can never have enough
- Keep fresh basil handy for that final pop of color and flavor
Save This is the kind of recipe that makes people ask for seconds before they have even finished their first serving.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the baking dish up to 24 hours in advance. Cover and refrigerate, then bake when ready. You may need to add 5-10 minutes to the baking time if starting from cold.
- → What type of pesto works best?
Traditional basil pesto is ideal, whether store-bought or homemade. For deeper flavor, use freshly made pesto with quality olive oil and toasted pine nuts. Avoid overly salty varieties as Parmesan adds saltiness.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta to just al dente before mixing—it will continue cooking during baking. The key is not overcooking it in the initial boiling stage, as the oven heat will soften it further.
- → Can I substitute the chicken?
Absolutely. Use rotisserie chicken for convenience, or try ground turkey, Italian sausage, or vegetables like zucchini and mushrooms for a vegetarian version.
- → What should I serve alongside this dish?
Pair with a crisp white wine like Pinot Grigio, a fresh green salad, or garlic bread. Roasted vegetables such as broccoli or asparagus complement the rich, cheesy flavors beautifully.
- → How do I know when the cheese is properly melted?
The mozzarella should be fully melted and the top layer lightly golden with bubbling sauce visible around the edges. This typically takes about 20 minutes at 200°C. If needed, broil for 2-3 minutes for extra browning.