A golden, cheesy pasta casserole with tender chicken, vibrant basil pesto, and melted mozzarella baked to perfection.
# What You Need:
→ Pasta
01 - 10.5 oz penne or rigatoni pasta
→ Chicken
02 - 2 medium chicken breasts (about 12 oz), diced
→ Pesto & Sauce
03 - 1/2 cup basil pesto, store-bought or homemade
04 - 1 1/4 cups tomato passata or marinara sauce
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil
→ Cheese
07 - 2 cups shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
→ Seasoning
09 - Salt and freshly ground black pepper to taste
10 - Fresh basil leaves for garnish, optional
# How To Make It:
01 - Set oven to 390°F and allow to reach full temperature.
02 - Bring a large pot of salted water to boil. Add pasta and cook until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook for 5 to 7 minutes until cooked through and lightly golden.
04 - Add minced garlic to the skillet and cook for 1 minute. Stir in tomato passata and half of the pesto. Simmer for 2 to 3 minutes, then remove from heat.
05 - In a large mixing bowl, combine cooked pasta, chicken mixture, half of the mozzarella, and remaining pesto. Stir gently until evenly mixed.
06 - Transfer mixture to a lightly greased baking dish. Top with remaining mozzarella and Parmesan cheese.
07 - Place in preheated oven for 20 minutes, or until cheese is melted and golden and sauce is bubbling at edges.
08 - Let rest for 5 minutes. Garnish with fresh basil leaves and serve immediately.
