# Components:
→ Pasta
01 - 14 ounces elbow macaroni
→ Chicken
02 - 1.1 pounds boneless, skinless chicken breast, cut into bite-sized pieces
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon dried Italian herbs
→ Pesto
07 - 1/2 cup basil pesto, store-bought or homemade
→ Sauce
08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 3 cups whole milk
11 - 1.5 cups shredded mozzarella cheese
12 - 1 cup shredded Parmesan cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/2 teaspoon garlic powder
15 - Salt and black pepper to taste
→ Topping
16 - 1/2 cup panko breadcrumbs
17 - 1/4 cup grated Parmesan cheese
18 - 1 tablespoon olive oil
# Method steps:
01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Cook elbow macaroni until al dente according to package directions, then drain and set aside.
03 - While pasta cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken pieces, season with salt, pepper, and Italian herbs. Cook for 6 to 8 minutes until golden and cooked through. Remove from heat and toss with basil pesto until evenly coated.
04 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk while stirring continuously until sauce thickens, approximately 4 to 5 minutes.
05 - Remove saucepan from heat. Stir in mozzarella, Parmesan, cheddar, and garlic powder. Season with salt and pepper to taste.
06 - In a large mixing bowl, combine cooked macaroni, cheese sauce, and pesto chicken. Mix gently with a spatula until all ingredients are evenly coated.
07 - Spoon the macaroni and cheese mixture into the prepared 9x13 inch baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and 1 tablespoon olive oil. Mix until breadcrumbs are evenly moistened. Sprinkle topping mixture evenly over casserole surface.
09 - Place baking dish in preheated 400°F oven and bake for 20 to 25 minutes until mixture is bubbling around edges and top is golden brown.
10 - Remove from oven and allow casserole to rest at room temperature for 5 minutes before serving.
