Save Experience the ultimate fusion of comfort and zest with this Baked Pesto Chicken Mac & Cheese. This dish takes the classic, creamy mac and cheese you love and elevates it with tender, pesto-marinated chicken and a sophisticated Italian flair. It is a hearty, bubbly casserole topped with a crisp, golden parmesan crumb that makes every bite a perfect balance of textures.
Save The secret to this dish is the marinated chicken, which ensures every morsel is infused with basil and garlic. As it bakes in the oven, the cheddar and mozzarella melt into a velvety sauce that perfectly coats the elbow macaroni, creating a meal that is as visually stunning as it is delicious.
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
To achieve a silky cheese sauce, ensure you whisk the warmed milk and cream into the flour and butter mixture gradually. This prevents lumps from forming. Additionally, undercooking the pasta by two minutes is vital; it allows the noodles to absorb the cheese sauce while baking without becoming over-soft.
Varianten und Anpassungen
If you are short on time, you can substitute the seared chicken with a rotisserie chicken—simply shred it and toss with pesto before adding it to the pasta. For a different flavor profile, consider swapping the sharp cheddar for smoked gouda or fontina cheese to add a deeper, creamier complexity to the sauce.
Serviervorschläge
This rich and flavorful mac and cheese pairs beautifully with a crisp green side salad to provide a fresh contrast. For a complete dining experience, serve it with a chilled glass of Sauvignon Blanc, which complements the herbal notes of the basil pesto perfectly.
Save This Baked Pesto Chicken Mac & Cheese is a soul-warming dish that brings together the best of two worlds. Each serving contains approximately 670 calories, 36 g of fat, 49 g of carbohydrates, and 39 g of protein, making it a satisfying and complete main dish for any night of the week.
Kitchen Q&A
- → Can I make this ahead of time?
Yes, assemble everything up to 24 hours ahead, cover tightly, and refrigerate. Add an extra 10-15 minutes to baking time since it will be cold.
- → What pasta shapes work best?
Elbow macaroni is classic, but cavatappi, penne, or shells all catch the cheese sauce beautifully. Choose short pasta with nooks and crannies.
- → Can I use rotisserie chicken?
Absolutely. Skip the marinating and searing steps. Just shred rotisserie chicken and toss with pesto before combining with pasta and cheese sauce.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm at 180°C (350°F) until heated through.
- → Can I freeze this?
You can freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding extra time if still cold in the center.