Baked Pesto Chicken Mac & Cheese

Baked Pesto Chicken Mac & Cheese is a decadent fusion of Italian aromatics and classic American comfort. This dish features tender pesto-marinated chicken layered into a creamy, bubbly three-cheese sauce, all topped with a crispy, herb-infused parmesan and panko crust. It is a hearty, flavorful twist on a childhood favorite that transforms a simple casserole into a gourmet experience.

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By searing the chicken after a quick marinade, you lock in the herbaceous notes of the pesto, ensuring every bite is savory and succulent. The addition of ground nutmeg to the cheese sauce adds a subtle warmth that complements the sharp cheddar and nutty parmesan, making this a standout dish for any dinner table.

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: Prep

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

Step 2: Cook Pasta

Cook the pasta in salted boiling water 2 minutes less than package instructions (it will finish in the oven). Drain and set aside.

Step 3: Marinate

While pasta cooks, 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: Sear Chicken

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: Make Roux

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

Step 6: Finish Sauce

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

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

Step 8: Transfer

Pour mixture into prepared baking dish.

Step 9: Add Topping

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

Step 10: Bake

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

Zusatztipps für die Zubereitung

Für eine zeitsparende Variante können Sie fertig gegartes Rotisserie-Hähnchen verwenden – vermengen Sie es einfach mit Pesto, bevor Sie es zur Pasta geben. Achten Sie beim Kochen der Nudeln darauf, sie „al dente“ zu lassen, da sie im Ofen in der Sauce noch weiter garen.

Varianten und Anpassungen

Sie können die Käsemischung ganz nach Ihrem Geschmack anpassen; probieren Sie beispielsweise geräucherten Gouda oder Fontina für eine besondere Geschmacksnote aus. Wer es würziger mag, kann dem Pesto-Topping noch eine Prise Chiliflocken hinzufügen.

Serviervorschläge

Servieren Sie diesen Auflauf zusammen mit einem knackigen grünen Salat und einem Glas gekühltem Sauvignon Blanc. Die Säure des Weins harmoniert hervorragend mit der Cremigkeit des Käses und dem kräftigen Aroma des Basilikums.

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Enjoy this comforting Italian-American fusion that brings together the best of both worlds. With its golden topping and creamy interior, it is certain to become a regular favorite in your recipe rotation.

Recipe Questions & Answers

→ Can I make this ahead of time?

Absolutely. Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to the baking time if cooking straight from the refrigerator.

→ What pasta shapes work best?

Elbow macaroni is traditional, but cavatappi, penne, or shells also work beautifully. Choose shapes that will hold the creamy sauce and catch the bits of pesto chicken.

→ Can I freeze leftovers?

Yes, portion leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat covered at 180°C (350°F) until warmed through.

→ How do I know when the chicken is fully cooked?

The chicken pieces should be opaque throughout and reach an internal temperature of 74°C (165°F). Since they're cut into bite-sized pieces, they'll cook through during the initial sear and finish in the oven.

→ Can I use store-bought rotisserie chicken?

Definitely. Shred about 3 cups of rotisserie chicken and toss with the pesto marinade before combining with the pasta and cheese sauce. This shortcut reduces prep time significantly.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc cuts through the richness beautifully. Pinot Grigio or dry Italian whites work equally well. For red wine lovers, a light Chianti won't overpower the pesto flavors.