# What You'll Need:
→ Pasta
01 - 14 oz elbow macaroni or short pasta
→ Chicken & Marinade
02 - 2 large boneless, skinless chicken breasts (approximately 14 oz 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 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
# How to Cook:
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 directions to ensure it remains slightly firm, as it will continue cooking in the oven. Drain and set aside.
03 - Butterfly chicken breasts and cut into bite-sized pieces. Toss with 3 tablespoons basil pesto, olive oil, salt, and pepper. Allow to marinate for 10 minutes.
04 - Heat a large skillet over medium-high heat. Sear marinated chicken pieces until just cooked through, approximately 5 to 6 minutes. Transfer to a 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 into the roux, stirring constantly until the mixture slightly thickens, approximately 3 to 4 minutes.
07 - Reduce heat to low and stir in cheddar, mozzarella, and parmesan cheeses until completely melted and smooth. Season with garlic powder, nutmeg, salt, and pepper. Remove from heat.
08 - In a large mixing bowl, combine cooked pasta, cheese sauce, and pesto-marinated chicken. Fold gently until well combined.
09 - Pour the pasta and chicken mixture into the prepared baking dish, distributing evenly.
10 - In a small bowl, combine panko breadcrumbs, melted butter, parmesan cheese, and basil pesto. Sprinkle mixture evenly over the casserole surface.
11 - Bake for 20 to 25 minutes until the topping is golden brown and the casserole is bubbling at the edges. Remove from oven and allow to rest for 5 to 10 minutes before serving.
