Baked Pesto Chicken Mac & Cheese (Print Version)

Creamy three-cheese macaroni with juicy pesto chicken and golden crunchy topping

# What You'll Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Chicken

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

→ Pesto

07 - 1/2 cup basil pesto

→ Sauce

08 - 3 tablespoons unsalted butter
09 - 3 tablespoons 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 teaspoon garlic powder
15 - Salt and black pepper to taste

→ Topping

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

# How to Make It:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente according to package directions. Drain and set aside.
03 - While pasta cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken pieces, 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 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in milk while stirring constantly until the sauce thickens, approximately 4-5 minutes.
05 - Remove saucepan from heat. Stir in mozzarella, Parmesan, cheddar cheese, and garlic powder. Season with salt and pepper to taste.
06 - In a large mixing bowl, combine cooked macaroni, cheese sauce, and pesto-coated chicken. Fold gently until all components are evenly coated with sauce. Pour mixture into prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and 1 tablespoon olive oil. Mix until breadcrumbs are moistened. Sprinkle topping mixture evenly over the casserole.
08 - Bake in preheated oven for 20-25 minutes until the casserole is bubbling around the edges and the topping is golden brown.
09 - Remove from oven and let rest for 5 minutes before serving to allow the casserole to set slightly.

# Expert Tips:

01 -
  • The pesto cuts through the richness of the cheese sauce in a way that makes you want another forkful immediately.
  • It looks impressive enough for a dinner party but comes together in under an hour, which means less stress and more time actually enjoying your guests.
  • The crispy breadcrumb topping gives you that textural contrast that separates a good casserole from one you'll actually crave.
02 -
  • Don't cook the pasta all the way through; it will absorb liquid in the oven and become mushy if you do. Al dente feels slightly firm under your tooth.
  • The pesto should go on the warm chicken, not cold; warm chicken absorbs the oil and basil flavors so they're not just sitting on the surface.
  • If your sauce looks too thick after adding the cheeses, don't panic, just stir in milk by the tablespoon until it reaches the consistency of thick cream.
03 -
  • Buy good cheese and grate it yourself; pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly into a creamy sauce.
  • If you're making pesto from scratch, blend it just before cooking to keep the basil as bright and fresh as possible, which makes the entire dish taste lighter.
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