Baked Pesto Chicken Mac & Cheese

Experience the ultimate fusion of Italian zest and American comfort with this Baked Pesto Chicken Mac & Cheese. This dish elevates the classic macaroni and cheese by incorporating tender, pesto-marinated chicken breasts and a rich, velvety sauce made from a blend of sharp cheddar, mozzarella, and parmesan. Finished with a golden, pesto-infused panko crust, it is a bubbly masterpiece that transforms a standard casserole into a gourmet family dinner.

Save

Whether you are prepping for a busy weeknight or hosting a casual gathering, this dish is designed to impress. The combination of nutmeg and garlic powder in the sauce adds a subtle complexity that makes this recipe stand out from traditional versions. It is a hearty, protein-packed meal that delivers pure comfort in every forkful.

Ingredients

• Pasta: 400 g (14 oz) elbow macaroni or short pasta
• Chicken & Marinade: 2 large boneless, skinless chicken breasts (about 400 g/14 oz), 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) whole milk (warmed), 1 cup (240 ml) heavy cream, 2 cups (200 g) shredded sharp cheddar cheese, 1 cup (90 g) grated mozzarella cheese, 1/2 cup (50 g) grated parmesan cheese, 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 cheese, 2 tbsp basil pesto

Instructions

Step 1

Preheat oven to 200°C (400°F). Grease a 23x33 cm (9x13-inch) baking dish.

Step 2

Cook the pasta in salted boiling water 2 minutes less than package instructions. Drain and set aside.

Step 3

Butterfly the chicken breasts and cut into bite-sized pieces. Toss with 3 tbsp pesto, olive oil, salt, and pepper. Let marinate 10 minutes.

Step 4

In a large skillet over medium-high heat, sear the chicken pieces until just cooked through, about 5–6 minutes. Remove from heat.

Step 5

For the cheese sauce, melt butter in a large saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in warmed milk and cream. Stir constantly until slightly thickened, about 3–4 minutes.

Step 6

Lower heat and stir in cheddar, mozzarella, and parmesan cheeses until melted and smooth. Add garlic powder, nutmeg, salt, and pepper. Remove from heat.

Step 7

Combine the cooked pasta, cheese sauce, and pesto chicken in a large bowl. Mix gently to combine.

Step 8

Pour the mixture into the prepared baking dish.

Step 9

In a small bowl, mix panko, melted butter, parmesan, and pesto for the topping. Sprinkle evenly over the casserole.

Step 10

Bake for 20–25 minutes until the topping is golden and the casserole is bubbling. Let rest 5–10 minutes before serving.

Zusatztipps für die Zubereitung

To ensure success, have your Large pot, Large skillet, Saucepan, and Whisk ready before starting. This dish contains Wheat, Milk, and Chicken. Because pesto often contains tree nuts and some pastas contain egg, please double-check your ingredient labels if you have specific dietary restrictions.

Varianten und Anpassungen

For a quicker version, you can substitute the marinated chicken with shredded rotisserie chicken—simply toss it with the pesto before adding it to the pasta. If you want to experiment with the cheese profile, try using smoked gouda or fontina in place of the cheddar for a unique twist.

Serviervorschläge

This rich and creamy pasta pairs beautifully with a crisp green salad to provide a fresh contrast. For a complete dining experience, serve the casserole with a glass of chilled Sauvignon Blanc, which complements the herbal notes of the basil pesto.

Save

Save

Allowing the dish to rest for 10 minutes after baking is crucial as it lets the cheese sauce thicken slightly and set. Each serving provides approximately 670 calories, 39 g of protein, and 49 g of carbohydrates, making it a satisfying and complete meal for any occasion.

Recipe FAQ

→ Can I make this ahead of time?

Absolutely. Assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. Add the topping just before baking. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What pasta shapes work best?

Elbow macaroni is traditional, but cavatappi, penne, shells, or fusilli also work wonderfully. The key is choosing a shape with plenty of surface area and nooks to hold onto the creamy cheese sauce and pesto flavors.

→ Can I use store-bought rotisserie chicken?

Yes, using shredded rotisserie chicken is a great shortcut. Simply toss the cooked chicken with the pesto marinade before adding it to the pasta. This reduces active cooking time by about 15 minutes.

→ How do I prevent the sauce from separating?

Warm your milk and cream before adding them to the roux, and whisk constantly over medium heat. Add the shredded cheese gradually, allowing each addition to melt completely before adding more. Avoid overheating once the cheese is incorporated.

→ Can I freeze this casserole?

Yes, freeze the assembled unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking. Alternatively, bake first, cool completely, then freeze individual portions for easy reheating.

→ What cheese substitutions work well?

Smoked gouda adds wonderful depth, fontina creates exceptional melt, gruyère brings nutty complexity, or provolone offers mild creaminess. Keep the total cheese quantity the same for proper sauce consistency.