Baked Pesto Chicken Mac & Cheese (Printable)

Tender pesto chicken combined with creamy three-cheese macaroni, baked until golden and bubbly.

# Ingredient List:

→ 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, store-bought or homemade

→ Sauce

08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 3 cups whole milk
11 - 1.5 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 pepper to taste

→ Topping

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

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook macaroni until al dente, then drain and set aside.
03 - Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken and season with salt, pepper, and Italian herbs. Cook until golden and cooked through, approximately 6-8 minutes. Remove from heat and toss with basil pesto.
04 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened, about 4-5 minutes.
05 - Remove from heat and stir in mozzarella, Parmesan, cheddar, and garlic powder. Season with salt and pepper to taste.
06 - Combine cooked macaroni, cheese sauce, and pesto chicken in a large bowl. Mix gently to coat evenly. Transfer mixture to prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle evenly over casserole.
08 - Bake for 20-25 minutes until bubbling and golden brown on top.
09 - Let rest 5 minutes before serving.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together faster than you'd expect: The pesto adds brightness that regular mac and cheese doesn't have, and nobody ever suspects you made it on a Tuesday.
  • You can tinker with it endlessly: Different cheeses, add spinach, swap the protein—it's adaptable without ever becoming unrecognizable.
  • It genuinely feeds a crowd: Six generous servings from one dish means less plating, more time actually enjoying people.
02 -
  • Don't skip the resting time after baking: Those 5 minutes are the difference between a sliceable casserole and something that collapses into the serving spoon.
  • Toast the breadcrumb topping in oil first: I learned this the hard way—dry panko stays pale and tastes raw, but when you coat it with oil, it turns into something almost croissant-like in texture.
03 -
  • Make the cheese sauce in a separate pan: This prevents scrambling the cheese and gives you better control over the final texture.
  • Keep the milk cold when you start whisking: This prevents lumps from forming in your roux, and a smooth sauce tastes noticeably better than a grainy one.
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