Baked Pesto Chicken Mac & Cheese (Printer-friendly)

Pesto chicken and three-cheese pasta baked until bubbly with a golden parmesan crumb topping.

# Required Ingredients:

→ Pasta

01 - 14 oz elbow macaroni or short pasta

→ Chicken & Marinade

02 - 2 large boneless, skinless chicken breasts (about 14 oz)
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

# How-To Steps:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish and set aside.
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, olive oil, salt, and pepper. Allow to marinate for 10 minutes.
04 - In a large skillet over medium-high heat, sear the chicken pieces until just cooked through, approximately 5 to 6 minutes. Remove from heat.
05 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk and cream, stirring constantly until slightly thickened, about 3 to 4 minutes.
06 - Lower heat and stir in cheddar, mozzarella, and parmesan cheeses until melted and smooth. Add garlic powder, nutmeg, salt, and pepper. Remove from heat.
07 - Combine the cooked pasta, cheese sauce, and pesto-marinated chicken in a large bowl. Mix gently to combine.
08 - Pour the mixture into the prepared baking dish, distributing evenly.
09 - In a small bowl, mix panko breadcrumbs, melted butter, parmesan cheese, and pesto for the topping. Sprinkle evenly over the casserole.
10 - Bake for 20 to 25 minutes, until the topping is golden brown and the casserole is bubbling at the edges. Let rest for 5 to 10 minutes before serving.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but comes together in barely an hour with minimal fuss.
  • The crispy panko topping gives way to creamy, cheese-laden pasta the moment you dig in.
  • Pesto chicken transforms ordinary mac and cheese into something that feels restaurant-worthy but completely approachable.
02 -
  • Undercooking the pasta by just 2 minutes makes the difference between tender and mushy, so set a timer and don't guess.
  • Warming the milk and cream before adding them to the roux prevents lumps and creates an impossibly silky sauce that separates this from ordinary mac and cheese.
  • The pesto is the star, not a supporting player, so don't skimp on it and don't hide it underneath everything.
03 -
  • Always grate your cheese from blocks rather than using pre-shredded if you have the time, because the anti-caking agents in bagged cheese can make your sauce feel grainy.
  • Save about a tablespoon of pesto to swirl into your plated serving if you want to punch up the flavor for someone who loves basil even more than you do.
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