# Components:
→ 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 extra virgin 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 black 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
# Method steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water for 2 minutes less than package instructions, as it will continue cooking in the oven. Drain thoroughly and set aside.
03 - While pasta cooks, butterfly the 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 chicken pieces until just cooked through, approximately 5-6 minutes, turning occasionally. Transfer to a clean 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 paste.
06 - Gradually whisk warmed milk and heavy cream into the roux, stirring constantly. Continue cooking until the mixture slightly thickens, approximately 3-4 minutes.
07 - Reduce heat to low. Stir in cheddar, mozzarella, and parmesan cheeses until completely melted and smooth. Add garlic powder, nutmeg, salt, and pepper to taste. Remove from heat.
08 - In a large mixing bowl, combine cooked pasta, cheese sauce, and pesto-marinated chicken. Gently fold ingredients together until evenly distributed.
09 - Pour the pasta mixture into the prepared baking dish, spreading evenly.
10 - In a small bowl, combine panko breadcrumbs, melted butter, grated parmesan cheese, and basil pesto. Sprinkle the mixture evenly over the casserole surface.
11 - Bake for 20-25 minutes until the topping turns golden brown and the casserole bubbles around the edges. Remove from oven and allow to rest for 5-10 minutes before serving.
