# Components:
→ Pasta
01 - 14 oz elbow macaroni
→ Chicken
02 - 1.1 lb 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 pepper to taste
→ Topping
16 - 1/2 cup panko breadcrumbs
17 - 1/4 cup grated Parmesan cheese
18 - 1 tablespoon olive oil
# Directions:
01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a boil. Cook 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 until golden and cooked through, approximately 6 to 8 minutes. Remove from heat and toss with basil pesto.
04 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk while stirring constantly until thickened, about 4 to 5 minutes. Remove from heat and stir in mozzarella, Parmesan, cheddar, and garlic powder. Season with salt and pepper to taste.
05 - In a large bowl, gently combine cooked macaroni, cheese sauce, and pesto chicken, ensuring even coating throughout.
06 - Spoon the mixture into the prepared baking dish and spread evenly.
07 - In a small bowl, combine panko breadcrumbs, Parmesan cheese, and olive oil. Sprinkle evenly over the casserole.
08 - Bake for 20 to 25 minutes until the casserole is bubbling and the top is golden brown.
09 - Remove from oven and allow to rest for 5 minutes before serving to allow the casserole to set.
