Baked Pesto Chicken Mac & Cheese

My neighbor showed up on a random Tuesday with homemade pesto and a sheepish grin, saying she'd made too much and didn't want it to go to waste. I had chicken thawing and pasta in the pantry, so we threw together this baked mac and cheese on a whim—crispy golden top, pesto running through it like green ribbons. It became the dish I make when I want something that feels both comforting and a little bit fancy, without fussing for hours.

Last winter I made this for my book club, and someone asked for the recipe before dessert was even served—that never happens. The combination of three cheeses with pesto chicken somehow feels indulgent but not heavy, and people always seem genuinely surprised when I tell them how simple it really is.

Ingredients

• Elbow macaroni (400 g): Al dente is your friend here—it'll cook a bit more in the oven, so err on the side of slightly firm when you drain it.
• Chicken breast (500 g, bite-sized pieces): Don't skip seasoning it before the pan; this is where half your flavor comes from, and the pesto needs something good to coat.
• Olive oil (3 tbsp total): Use a decent one for searing the chicken—you'll taste it.
• Salt, pepper, dried Italian herbs: Season the chicken generously; timid seasoning makes bland chicken.
• Basil pesto (100 g): Store-bought works beautifully, but if you have fresh basil, a quick homemade version elevates the whole dish.
• Butter (3 tbsp) and all-purpose flour (3 tbsp): This roux is the backbone of your cream sauce, so whisk it smooth before adding milk.
• Whole milk (700 ml): Don't use low-fat; the sauce needs that richness to coat the pasta properly.
• Mozzarella (150 g), Parmesan (100 g), sharp cheddar (100 g): Three cheeses means layers of flavor—the cheddar adds sharpness, mozzarella gives stretch, and Parmesan brings umami.
• Garlic powder (1/2 tsp): Just enough to whisper through the sauce without overpowering the pesto.
• Panko breadcrumbs (40 g) and Parmesan (30 g) for topping: This is your golden crust; don't skimp on the oil or it'll stay pale and sad.

Instructions

Get your oven ready and prep your stage:

Heat the oven to 200°C (400°F) and grease your baking dish so nothing sticks. Having everything in place before you start cooking takes the scramble out of dinner.

Cook the pasta until it's just shy of done:

Bring a big pot of salted water to a rolling boil—this is the only chance the pasta gets to season itself properly. Cook the macaroni until al dente, meaning it still has a tiny bit of resistance when you bite it. Drain and set aside.

Sear the chicken with purpose:

While the pasta finishes, heat 2 tablespoons of olive oil in a skillet over medium heat until it shimmers. Add the chicken pieces in a single layer and resist the urge to stir immediately; let them develop a golden crust for about 3 minutes. Then toss them around until cooked through, about 3 to 5 minutes more. Season with salt, pepper, and Italian herbs, then pull everything off heat and stir in the pesto while the chicken is still warm—it'll help the flavors marry.

Build your cream sauce with patience:

In a large saucepan, melt the butter over medium heat, then whisk in the flour to create a smooth paste. Cook it for about a minute, stirring constantly, so the raw flour taste disappears. Slowly add the milk while whisking like your life depends on it; this prevents lumps and creates that silky texture.

Let the sauce thicken and smell amazing:

Keep stirring for 4 to 5 minutes until the sauce coats the back of a spoon and looks like it could actually hold onto pasta. You'll know it's ready when it's thick enough that you can draw a line through it with your finger.

Melt in the cheese without breaking the sauce:

Remove from heat and add all three cheeses plus the garlic powder, stirring until everything is melted and smooth. Taste it and adjust salt and pepper—this is your moment to make it exactly right.

Bring it all together:

In a large bowl, combine the drained pasta, that beautiful cheese sauce, and the pesto chicken. Mix gently but thoroughly so everything is evenly coated and the pesto is distributed throughout.

Transfer to your baking dish:

Spoon the entire mixture into your prepared baking dish, spreading it into an even layer.

Make the golden topping:

In a small bowl, toss together panko breadcrumbs, grated Parmesan, and olive oil with your fingers until the breadcrumbs are all moistened and clumpy. This mixture will turn golden and crispy in the oven.

Sprinkle and bake until bubbling:

Distribute the breadcrumb mixture evenly over the casserole. Bake for 20 to 25 minutes until you see bubbling at the edges and the top is deep golden brown—that's when you know the cheese underneath is melted and hot.

Rest before serving:

Let it sit for 5 minutes out of the oven; this allows everything to set slightly so it holds together when you serve it.

Save

There's something about watching someone take a bite of this and then immediately get quiet—that moment when comfort food hits exactly right and words aren't necessary. That's when I know the dish did what it was supposed to do.

When You Want to Make It Your Own

The beauty of this casserole is that it's a canvas. Sautéed spinach stirred in at the end adds color and nutrition without changing the essential character of the dish. Sun-dried tomatoes scattered through give you little bursts of sweetness and tang, and roasted red peppers do something similar—they're all additions that feel intentional rather than random. I've also added roasted garlic when I had it on hand, and it made the whole thing feel deeper and more sophisticated without any extra real work.

Cheese Variations Worth Exploring

The three-cheese approach is solid, but sometimes I get curious. Smoked gouda brings a whisper of campfire and works beautifully with the pesto. Fontina is creamy and mild, so it lets the pesto shine through without competing. Even a little sharp white cheddar instead of regular cheddar shifts the entire flavor profile toward something peppery and more grown-up. The rule I follow is to keep one cheese for mozzarella's melt, one for sharp flavor, and one for body—this balance is what makes the sauce feel complete.

Shortcuts That Actually Work

Rotisserie chicken is a legitimate lifesaver when you're pressed for time; shred it and toss it with the pesto rather than searing it yourself. I've done this on nights when work ran late and I still wanted something homemade, and nobody could tell the difference. Store-bought pesto is perfectly fine—better to use good pesto from a jar than make mediocre homemade pesto. The ingredients you skip should be the ones that don't matter, not the ones that do, and with this dish everything that goes in truly matters.

• Use a food processor to make quick pesto at home if you have fresh basil and want to save a few dollars.
• Prep the chicken and chop ingredients the night before so assembly on cooking day takes ten minutes flat.
• This casserole freezes beautifully before baking—just add 5 to 10 extra minutes to the bake time if cooking from frozen.

Save

This dish has become my go-to when I want to feed people something that tastes like I care but doesn't require me to stress. It's the kind of meal that makes a weeknight feel special.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What can I use instead of elbow macaroni?

Penne, rotini, cavatappi, or shells work well. The cheese sauce coats pasta with nooks and crannies particularly well, so choose shapes with texture.

→ Can I freeze leftovers?

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

→ How do I know when it's done baking?

The casserole is ready when the cheese sauce is bubbling around the edges and the panko topping turns golden brown. This typically takes 20-25 minutes at 200°C (400°F).

→ Can I use rotisserie chicken?

Absolutely. Use about 4 cups of shredded rotisserie chicken, toss with the pesto, and skip the cooking step in the skillet. This reduces prep time to about 10 minutes.

→ What other cheeses can I use?

Try fontina for extra meltiness, smoked gouda for depth, or gruyère for nutty flavor. Just keep the total cheese amount around 350g (3.5 cups) shredded.