# 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 kosher salt
06 - 1/4 teaspoon freshly ground 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 freshly ground black pepper to taste
→ Topping
17 - 1 cup panko breadcrumbs
18 - 2 tablespoons unsalted butter, melted
19 - 1/4 cup grated parmesan cheese
20 - 2 tablespoons basil pesto
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook pasta in generously salted boiling water for 2 minutes less than package directions to ensure it finishes properly during baking. Drain thoroughly and set aside.
03 - While pasta cooks, butterfly chicken breasts and cut into bite-sized pieces. Toss with basil pesto, olive oil, salt, and pepper. Allow to marinate for 10 minutes at room temperature.
04 - Heat a large skillet over medium-high heat. Sear pesto-marinated chicken pieces until cooked through, approximately 5 to 6 minutes. Transfer to a clean plate.
05 - In a large saucepan over medium heat, melt butter. Whisk in flour and cook, stirring constantly, for 1 minute until golden.
06 - Gradually whisk warmed milk and heavy cream into the roux, stirring constantly until the mixture thickens slightly, approximately 3 to 4 minutes. Reduce heat to low and add cheddar, mozzarella, and parmesan cheeses, stirring until completely melted and smooth. Season with garlic powder, nutmeg, salt, and pepper to taste.
07 - In a large mixing bowl, gently combine the cooked pasta, cheese sauce, and pesto chicken until evenly distributed.
08 - Pour the pasta mixture into the prepared baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs, melted butter, grated parmesan cheese, and basil pesto. Mix until breadcrumbs are evenly coated.
10 - Sprinkle the panko mixture evenly over the casserole. Bake for 20 to 25 minutes until the topping becomes golden brown and the casserole bubbles at the edges.
11 - Remove from oven and allow the casserole to rest for 5 to 10 minutes before serving. This resting period allows the sauce to set slightly for cleaner portions.
