Baked Pesto Chicken Mac & Cheese (View Print Version)

Creamy three-cheese macaroni with pesto-seasoned chicken and crispy breadcrumb topping

# What You'll Need:

→ 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

# Method:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package directions. 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 for 6-8 minutes until golden and cooked through. 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 sauce thickens, approximately 4-5 minutes.
05 - Remove sauce from heat. Stir in mozzarella, Parmesan, cheddar, and garlic powder. Season with salt and pepper to taste.
06 - In a large bowl, combine cooked macaroni, cheese sauce, and pesto chicken. Mix gently until evenly coated. Transfer mixture to prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle mixture evenly over casserole.
08 - Bake for 20-25 minutes until the casserole is bubbling and the topping is golden brown.
09 - Remove from oven and let rest for 5 minutes before serving to allow the casserole to set slightly.

# Expert Advice:

01 -
  • It feels fancy enough for guests but honest enough for a Tuesday night when you're exhausted.
  • The pesto sneaks brightness into creamy comfort, so you don't feel like you're eating pure indulgence.
  • One dish, minimal cleanup, and it reheats beautifully for lunch the next day.
02 -
  • If your roux tastes floury and raw, you didn't cook it long enough—give it that full minute of whisking before adding milk, or the entire sauce will taste off.
  • Shredding cheese from a block instead of using pre-shredded makes an enormous difference because pre-shredded cheese has anti-caking agents that prevent it from melting smoothly into a proper sauce.
03 -
  • Toast your panko in a dry skillet for two minutes before mixing with the oil and Parmesan—it deepens the flavor and makes the crust even crunchier.
  • Don't skip the five-minute rest at the end; it's the difference between a casserole that holds together and one that slumps into a puddle on the plate.
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