Baked Pesto Chicken Mac & Cheese (Printable)

Creamy, bubbly mac and cheese layered with tender pesto chicken and crispy parmesan topping

# Ingredient List:

→ Pasta

01 - 14 oz elbow macaroni or short pasta

→ Chicken & Marinade

02 - 2 large boneless, skinless chicken breasts, about 14 oz
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 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

# Directions:

01 - Preheat oven to 400°F and 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, as it will finish cooking in the oven. Drain and set aside.
03 - While pasta cooks, butterfly the chicken breasts and cut into bite-sized pieces. Toss with 3 tablespoons pesto, olive oil, salt, and pepper. Let marinate for 10 minutes.
04 - In a large skillet over medium-high heat, sear chicken pieces until just cooked through, approximately 5-6 minutes. Remove from heat.
05 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream, stirring constantly until slightly thickened, about 3-4 minutes.
06 - Lower heat and stir in cheddar, mozzarella, and parmesan cheeses until melted and smooth. Add garlic powder, nutmeg, salt, and pepper. Remove from heat.
07 - In a large bowl, gently combine the cooked pasta, cheese sauce, and pesto-marinated chicken until evenly incorporated.
08 - Pour the mixture into the prepared baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs, melted butter, parmesan cheese, and pesto. Sprinkle evenly over the casserole.
10 - Bake for 20-25 minutes until the topping is golden and the casserole is bubbling. Allow to rest for 5-10 minutes before serving.

# Expert Tips:

01 -
  • It bridges two comfort food worlds, so you get creamy, cheesy satisfaction with fresh basil brightness that keeps it from feeling heavy.
  • The pesto chicken pieces scatter throughout like little flavor bombs, making every bite different from the last.
  • Everything comes together in one baking dish, which means fewer pans to clean and more time to actually enjoy dinner.
02 -
  • Warm your milk before adding it to the roux, or you'll end up with a broken, lumpy sauce that no amount of whisking will fix—I learned this the hard way at midnight on a Tuesday.
  • Don't skip the ten-minute marinade on the chicken, because that's when the pesto actually penetrates the meat and flavors it from the inside out, not just on the surface.
03 -
  • Cook your pasta slightly under the package directions because it will continue cooking in the oven, and nobody wants a casserole where the pasta has turned to mush.
  • If your cheese sauce breaks or looks grainy, strain it through a fine mesh sieve and start fresh with a new base—it happens even to experienced cooks, and there's no shame in pivoting.
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