Baked Pesto Chicken Mac & Cheese (Printable Version)

Pesto chicken and three-cheese macaroni baked under crispy parmesan breadcrumbs—Italian comfort in one dish.

# What You’ll Need:

→ Pasta

01 - 14 ounces elbow macaroni or short pasta

→ Chicken & Marinade

02 - 2 large boneless, skinless chicken breasts, approximately 14 ounces total
03 - 3 tablespoons basil pesto
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Cheese Sauce

07 - 3 tablespoons unsalted butter
08 - 3 tablespoons all-purpose flour
09 - 2 cups whole milk, warmed
10 - 1 cup heavy cream
11 - 2 cups shredded sharp cheddar cheese
12 - 1 cup grated mozzarella cheese
13 - 1/2 cup grated parmesan cheese
14 - 1/2 teaspoon garlic powder
15 - 1/4 teaspoon ground nutmeg
16 - Salt and black pepper to taste

→ Topping

17 - 1 cup panko breadcrumbs
18 - 2 tablespoons melted butter
19 - 1/4 cup grated parmesan cheese
20 - 2 tablespoons basil pesto

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water for 2 minutes less than package instructions to ensure it finishes cooking in the oven. Drain thoroughly and set aside.
03 - Butterfly chicken breasts and cut into bite-sized pieces. Toss with pesto, olive oil, salt, and black pepper. Allow to marinate for 10 minutes.
04 - Heat a large skillet over medium-high heat. Sear chicken pieces until cooked through, approximately 5 to 6 minutes. Transfer to a clean plate.
05 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to create a smooth roux.
06 - Gradually whisk in warmed milk and heavy cream, stirring constantly until the mixture thickens slightly, approximately 3 to 4 minutes.
07 - Reduce heat to low. Stir in cheddar, mozzarella, and parmesan cheeses until completely melted and smooth. Season with garlic powder, nutmeg, salt, and black pepper. Remove from heat.
08 - In a large mixing bowl, combine cooked pasta, cheese sauce, and pesto-marinated chicken. Gently fold together until evenly distributed.
09 - Pour the pasta mixture into the prepared baking dish, spreading evenly.
10 - In a small bowl, combine panko breadcrumbs, melted butter, grated parmesan, and pesto. Mix until the breadcrumbs are evenly coated.
11 - Sprinkle the panko mixture evenly over the casserole. Bake for 20 to 25 minutes until the topping is golden brown and the casserole is bubbling at the edges.
12 - Remove from oven and allow to rest for 5 to 10 minutes before serving to set the structure.

# Additional Tips::

01 -
  • It turns two comfort food classics into one bubbly, cheesy casserole with barely any extra effort.
  • The pesto adds a bright, garlicky kick that cuts through all that richness without feeling heavy.
  • You can prep the whole thing ahead and just pop it in the oven when everyone's hungry.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Undercook your pasta by at least 2 minutes or it will turn to mush in the oven, I learned this the soggy way.
  • Warm your milk before adding it to the roux or you'll end up with lumps that no amount of whisking will fix.
  • Let the casserole rest after baking, cutting into it right away makes it soupy and hard to serve neatly.
03 -
  • Use freshly grated parmesan instead of pre grated, it melts smoother and doesn't have that weird powdery aftertaste.
  • Don't skip the nutmeg, it's subtle but it makes the whole sauce taste more complex and rounded.
  • If you want extra crispy edges, butter the sides of your baking dish before adding the pasta mixture.
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