Save Discover the perfect fusion of Italian flair and classic American comfort with this Baked Pesto Chicken Mac & Cheese. This recipe transforms traditional macaroni and cheese into a sophisticated casserole by layering tender, pesto-marinated chicken and a velvety three-cheese sauce, all topped off with a satisfyingly crispy parmesan panko crust.
Save Whether you are looking for a satisfying weeknight meal or a hearty dish to serve at a gathering, this bubbly, golden casserole is sure to impress. The addition of nutmeg and garlic powder to the cheese sauce adds a depth of flavor that perfectly complements the herbaceous chicken.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni or short pasta
- Chicken & Marinade: 2 large boneless, skinless chicken breasts (about 400 g/14 oz), 3 tbsp basil pesto, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Cheese Sauce: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 2 cups (480 ml) whole milk (warmed), 1 cup (240 ml) heavy cream, 2 cups (200 g) shredded sharp cheddar cheese, 1 cup (90 g) grated mozzarella cheese, 1/2 cup (50 g) grated parmesan cheese, 1/2 tsp garlic powder, 1/4 tsp ground nutmeg, salt and pepper, to taste
- Topping: 1 cup (100 g) panko breadcrumbs, 2 tbsp melted butter, 1/4 cup (25 g) grated parmesan cheese, 2 tbsp basil pesto
Instructions
- Step 1
- Preheat oven to 200°C (400°F). Grease a 23x33 cm (9x13-inch) baking dish.
- Step 2
- Cook the pasta in salted boiling water 2 minutes less than package instructions (it will finish in the oven). Drain and set aside.
- Step 3
- While pasta cooks, butterfly the chicken breasts and cut into bite-sized pieces. Toss with 3 tbsp pesto, olive oil, salt, and pepper. Let marinate 10 minutes.
- Step 4
- In a large skillet over medium-high heat, sear the chicken pieces until just cooked through, about 5–6 minutes. Remove from heat.
- Step 5
- For the cheese sauce, melt butter in a large saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk and cream. Stir constantly until slightly thickened, about 3–4 minutes.
- Step 6
- Lower heat and stir in cheddar, mozzarella, and parmesan cheeses until melted and smooth. Add garlic powder, nutmeg, salt, and pepper. Remove from heat.
- Step 7
- Combine the cooked pasta, cheese sauce, and pesto chicken in a large bowl. Mix gently to combine.
- Step 8
- Pour mixture into prepared baking dish.
- Step 9
- In a small bowl, mix panko, melted butter, parmesan, and pesto for the topping. Sprinkle evenly over the casserole.
- Step 10
- Bake 20–25 minutes, until topping is golden and casserole is bubbling. Let rest 5–10 minutes before serving.
Zusatztipps für die Zubereitung
Using a whisk is essential for creating a smooth roux when making the cheese sauce. To save time and streamline your workflow, prepare the chicken marinade while the pasta water comes to a boil. Essential tools for this recipe include a large pot, a large skillet, a saucepan, and a 23x33 cm baking dish.
Varianten und Anpassungen
For a quicker preparation, you can substitute the chicken breasts with store-bought rotisserie chicken—simply toss it with pesto before folding it into the sauce. For a different flavor profile, try swapping the mozzarella for smoked gouda or fontina cheese to add a more complex, smoky note to the dish.
Serviervorschläge
This rich and creamy mac and cheese pairs beautifully with a crisp green salad to balance the flavors. For the perfect beverage pairing, enjoy a serving with a chilled glass of Sauvignon Blanc.
Save With its vibrant pesto aromatics and golden panko finish, this Baked Pesto Chicken Mac & Cheese is a guaranteed crowd-pleaser that brings a little Italian inspiration to the dinner table. Enjoy every cheesy, herb-filled bite!
Recipe FAQ
- → Can I make this ahead of time?
Assemble everything up to 24 hours before baking. Cover tightly and refrigerate, then add 10-15 minutes to the baking time since it will be cold. Add the fresh topping just before baking for the crispiest results.
- → What pasta shapes work best?
Elbow macaroni, cavatappi, shells, or penne capture the creamy sauce beautifully. Short pasta with ridges or cups holds onto both the cheese sauce and pesto chicken pieces.
- → Can I use store-bought rotisserie chicken?
Absolutely. Shred about 3 cups of rotisserie chicken and toss with the pesto marinade. Skip the searing step and fold directly into the cheese sauce with the pasta.
- → How do I store leftovers?
Cool completely, then store in an airtight container for up to 4 days. Reheat individual portions in the microwave, or cover with foil and warm at 180°C (350°F) until heated through.
- → Can I freeze this casserole?
Yes, freeze before baking for up to 3 months. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator, then bake with the topping added fresh. Already-baked portions freeze well for 2 months.
- → What cheeses work in the sauce blend?
Sharp cheddar provides tang, mozzarella creates the signature stretch, and parmesan adds nutty depth. Try swapping in fontina, gruyère, or smoked gouda for variations on the flavor profile.