# What You'll Need:
→ Pasta
01 - 14 oz elbow macaroni or short pasta
→ Chicken & Marinade
02 - 2 large boneless, skinless chicken breasts, about 14 oz total
03 - 3 tablespoons basil pesto
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon 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 pepper to taste
→ Topping
17 - 1 cup panko breadcrumbs
18 - 2 tablespoons melted butter
19 - 1/4 cup grated parmesan cheese
20 - 2 tablespoons basil pesto
# Method:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water for 2 minutes less than package instructions, as it will finish cooking in the oven. Drain and set aside.
03 - Butterfly the chicken breasts and cut into bite-sized pieces. Toss with 3 tablespoons pesto, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let marinate for 10 minutes.
04 - Heat a large skillet over medium-high heat. Sear the marinated chicken pieces until just cooked through, about 5 to 6 minutes. Remove from heat and set aside.
05 - Melt 3 tablespoons butter in a large saucepan over medium heat. Whisk in 3 tablespoons flour and cook for 1 minute. Gradually whisk in 2 cups warm milk and 1 cup heavy cream, stirring constantly until slightly thickened, about 3 to 4 minutes.
06 - Lower heat and stir in 2 cups cheddar cheese, 1 cup mozzarella cheese, and 1/2 cup parmesan cheese until melted and smooth. Add 1/2 teaspoon garlic powder, 1/4 teaspoon nutmeg, salt, and pepper to taste. Remove from heat.
07 - Combine the cooked pasta, cheese sauce, and pesto chicken in a large mixing bowl. Gently fold together until evenly coated.
08 - Pour the combined mixture into the prepared 9x13-inch baking dish and spread evenly.
09 - In a small bowl, mix 1 cup panko breadcrumbs, 2 tablespoons melted butter, 1/4 cup parmesan cheese, and 2 tablespoons pesto. Sprinkle evenly over the casserole.
10 - Bake at 400°F for 20 to 25 minutes, until the topping is golden brown and the casserole is bubbling at the edges. Remove from oven and let rest for 5 to 10 minutes before serving.
