Save My neighbor showed up on a rainy Tuesday with a container of homemade basil pesto, apologizing that it was too much for just the two of them. I stared at those vibrant green spoonfuls and thought: mac and cheese. Not the boxed kind we grew up with, but something that married that creamy, cheesy comfort with the bright herbaceous punch of pesto and tender chicken. That casserole dish became legendary at our next potluck.
I made this for my sister's book club, worried it might feel too fussy for a casual night in. Instead, three women asked for the recipe before dessert, and one admitted she'd already planned to make it the following week. Watching people close their eyes after that first forkful told me everything I needed to know.
Ingredients
- Elbow macaroni or short pasta (400 g): Cook it slightly underdone because it'll finish softening in the oven's heat, keeping each piece tender rather than mushy.
- Boneless, skinless chicken breasts (2 large): Butterflying and cutting into bite-sized pieces means faster cooking and better distribution throughout the dish.
- Basil pesto (3 tbsp for marinating, 2 tbsp for topping): Use quality pesto or homemade if you have it, because this is where your Italian twist actually lives.
- Unsalted butter (3 tbsp for sauce, 2 tbsp melted for topping): Unsalted lets you control the final salt level and prevents an overly salty cheese sauce.
- All-purpose flour (3 tbsp): This is your thickening agent, creating a silky roux base that keeps the sauce from separating.
- Whole milk and heavy cream (2 cups and 1 cup): The combination of both gives you richness without that heavy, cloying feeling—milk adds body, cream adds luxury.
- Sharp cheddar, mozzarella, and parmesan (2 cups, 1 cup, and 1 cup combined): Three cheeses mean complex flavor and better melting properties than relying on just one.
- Garlic powder and nutmeg: A whisper of nutmeg in cheese sauce is a secret that elevates everything, while garlic keeps it savory and grounded.
- Panko breadcrumbs (1 cup): These stay crunchier and more pronounced than regular breadcrumbs, giving you that satisfying texture contrast.
Instructions
- Set the stage:
- Preheat your oven to 200°C (400°F) and get that baking dish greased—this matters more than you'd think because the edges will stick if you skip it.
- Prepare the pasta:
- Boil your pasta in salted water for two minutes less than the package says, then drain. This undercooking is intentional; it'll absorb liquid and finish cooking in the oven without turning to mush.
- Marinate the chicken:
- Butterfly those chicken breasts and cut them into bite-sized chunks, then toss with the pesto, olive oil, salt, and pepper. Let them sit for ten minutes while you handle other tasks—the flavors need a moment to settle into the meat.
- Sear the chicken:
- In a hot skillet, cook the pesto chicken until just done through, about five to six minutes. You're not looking for a heavy sear here; you just want it cooked through because it'll keep cooking gently in the oven.
- Build your cheese sauce:
- Melt butter in a saucepan, whisk in flour, then cook that mixture for a full minute—this cooks out the raw flour taste. Gradually pour in your warmed milk and cream, whisking constantly to avoid lumps.
- Add the cheese:
- Once your sauce thickens slightly (three to four minutes of constant stirring), lower the heat and add the cheeses one by one, stirring until each melts completely. Add your garlic powder, nutmeg, salt, and pepper, then taste—this is your moment to adjust seasoning.
- Combine everything:
- In a large bowl, gently fold together the pasta, cheese sauce, and pesto chicken. The word gentle matters because you don't want to break up those chicken pieces.
- Build the casserole:
- Pour the whole mixture into your prepared baking dish and spread it evenly.
- Make the topping:
- Mix your panko, melted butter, parmesan, and pesto in a small bowl, then sprinkle it evenly over the top. This topping is what catches the heat and turns golden.
- Bake and rest:
- Bake for twenty to twenty-five minutes until the topping is golden and you can see the edges bubbling. Let it rest for five to ten minutes before serving—this lets everything set slightly and makes plating cleaner.
Save There's a moment in the kitchen, right before you pull a casserole from the oven, when the smell hits you and reminds you why people gather around tables. This dish does that—that sharp, herbaceous pesto combined with bubbling cream and melted cheese creates something that feels both comforting and a little bit special.
Why This Combination Works
Pesto has a way of cutting through rich cheese sauce that nothing else quite manages. Without it, you'd have a delicious but heavier dish; with it, there's balance and brightness. The chicken adds substance without making it feel like just a side dish, and the panko topping gives you a textural contrast that keeps every bite interesting.
Scaling and Substitutions
This recipe feeds six comfortably, but the math is simple if you need to adjust. You can absolutely use rotisserie chicken tossed with pesto at the end, which cuts your prep time in half and honestly tastes wonderful. For cheese variation, smoked gouda or fontina bring different depth without disrupting the balance.
Serving and Storage
Serve this with a crisp green salad and something cold to drink—a Sauvignon Blanc works perfectly if you're in the mood, but honestly, iced water is just fine. This casserole actually improves after a day in the refrigerator, and it reheats beautifully covered in foil at 175°C until warmed through.
- Leftovers keep in the fridge for up to three days and can be frozen for a month if you need a future meal.
- If reheating from cold, add a splash of milk before heating to restore creaminess.
- Bring it to room temperature for about ten minutes before reheating for more even warming.
Save This dish proves that comfort food and brightness can live together beautifully, and that's the kind of cooking worth doing again and again. Make it once, and you'll understand why my neighbor's simple gift of pesto became something legendary.
Kitchen Help
- → Can I use rotisserie chicken instead?
Yes, shred a store-bought rotisserie chicken and toss with pesto before adding to the pasta. This shortcut reduces prep time significantly.
- → What pasta shapes work best?
Elbow macaroni is traditional, but cavatappi, penne, or gemelli also work well. Choose short shapes that hold sauce and catch in the forks.
- → Can I make this ahead?
Assemble the entire casserole, cover tightly, and refrigerate up to 24 hours. Add 10-15 minutes to baking time if baking cold from the refrigerator.
- → How do I store leftovers?
Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave, or cover the dish with foil and warm at 180°C (350°F) until heated through.
- → Can I freeze this dish?
Yes, assemble and freeze unbaked for up to 3 months. Thaw overnight in the refrigerator, then bake as directed. For best texture, add fresh topping before baking.
- → What other cheeses can I use?
Try smoked gouda for depth, fontina for exceptional melt, or gruyère for nutty flavor. Keep the total cheese quantity the same for proper sauce consistency.