Save Experience the ultimate fusion of comfort and flavor with this Baked Pesto Chicken Mac & Cheese. This dish transforms a childhood classic into a gourmet experience by combining tender chicken breast, aromatic basil pesto, and a decadent blend of mozzarella, cheddar, and Parmesan cheeses. It is a hearty, golden-brown masterpiece that delivers a savory satisfying crunch with every bite.
Save Whether you are hosting a family gathering or simply looking for a new weeknight staple, this casserole hits all the right notes. The preparation is straightforward, and the result is a sophisticated take on macaroni and cheese that will have everyone reaching for seconds.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Chicken: 500 g (1.1 lb) boneless, skinless chicken breast (cut into bite-sized pieces), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried Italian herbs
- Pesto: 100 g (1/2 cup) basil pesto (store-bought or homemade)
- Sauce: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 700 ml (3 cups) whole milk, 150 g (1 1/2 cups) shredded mozzarella cheese, 100 g (1 cup) shredded Parmesan cheese, 100 g (1 cup) shredded sharp cheddar cheese, 1/2 tsp garlic powder, salt and pepper to taste
- Topping: 40 g (1/2 cup) panko breadcrumbs, 30 g (1/4 cup) grated Parmesan cheese, 1 tbsp olive oil
Instructions
- Step 1
- Preheat oven to 200°C (400°F). Grease a large baking dish (about 23x33 cm/9x13 in).
- Step 2
- Bring a large pot of salted water to a boil. Cook macaroni until al dente, drain, and set aside.
- Step 3
- While pasta cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add chicken, season with salt, pepper, and Italian herbs. Cook until golden and cooked through, about 6–8 minutes. Remove from heat and toss with basil pesto.
- Step 4
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened (about 4–5 minutes).
- Step 5
- Remove from heat and stir in mozzarella, Parmesan, cheddar, and garlic powder. Season with salt and pepper.
- Step 6
- Combine cooked macaroni, cheese sauce, and pesto chicken in a large bowl. Mix gently to coat.
- Step 7
- Spoon mixture into prepared baking dish.
- Step 8
- In a small bowl, combine panko, Parmesan, and olive oil. Sprinkle evenly over casserole.
- Step 9
- Bake for 20–25 minutes until bubbling and golden brown on top.
- Step 10
- Let rest 5 minutes before serving.
Zusatztipps für die Zubereitung
For an even quicker preparation on busy nights, you can substitute the cooked chicken breast with a pre-cooked rotisserie chicken shredded into bite-sized pieces.
Varianten und Anpassungen
To add more color and nutrients, try folding in sautéed spinach or chopped sun-dried tomatoes before baking. For a different flavor profile, you can swap the cheddar for smoked gouda or fontina cheese.
Serviervorschläge
This rich casserole pairs beautifully with a crisp, fresh green salad to balance the cheesiness. For a complete dining experience, serve it alongside a glass of chilled Sauvignon Blanc.
Save With approximately 620 calories and 36g of protein per serving, this meal is as nourishing as it is delicious. Please note that this dish contains gluten (pasta, flour, panko) and dairy (milk, cheese, butter). Enjoy your homemade Baked Pesto Chicken Mac & Cheese!
Recipe FAQ
- → Can I prepare this casserole ahead of time?
Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add an extra 10-15 minutes to baking time since it will be cold. Alternatively, bake fully and reheat individual portions.
- → What type of pesto works best?
Traditional basil pesto with pine nuts delivers classic flavor, but you can use sun-dried tomato pesto for deeper color or make your own to control ingredients. If using store-bought, check for nut content if allergies are a concern.
- → Can I use different pasta shapes?
Elbow macaroni holds sauce beautifully, but cavatappi, penne, or shells work equally well. Choose shapes with nooks and crannies that trap the creamy cheese sauce and pesto-coated chicken pieces.
- → How do I prevent the topping from burning?
Watch closely during the last 5 minutes of baking. If the breadcrumbs brown too quickly, loosely tent with foil. The casserole is done when bubbling around edges and the topping reaches deep golden brown.
- → Can I freeze leftovers?
Portion cooled casserole into airtight containers and freeze up to 3 months. Thaw overnight in refrigerator, then reheat at 180°C (350°F) covered for 20 minutes, uncovering for the last 5-10 minutes to recrisp the topping.
- → What vegetables can I add?
Sautéed spinach, blanched broccoli florets, or roasted sun-dried tomatoes complement the pesto flavors without overpowering. Add about 2 cups vegetables when combining pasta with sauce and chicken.