Baked Pesto Chicken Mac & Cheese (Print)

Creamy three-cheese mac blended with basil pesto chicken, topped with crispy parmesan panko crumbs.

# 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
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

# Directions:

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 chicken breasts and cut into bite-sized pieces. Toss with 3 tablespoons pesto, olive oil, salt, and pepper. Let marinate for 10 minutes.
04 - In a large skillet over medium-high heat, sear chicken pieces until cooked through, approximately 5-6 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 milk and cream, stirring constantly until slightly thickened, about 3-4 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 cooked pasta, cheese sauce, and pesto chicken in a large bowl. Mix gently until evenly combined.
08 - Pour pasta mixture into prepared baking dish.
09 - In a small bowl, mix panko breadcrumbs, melted butter, parmesan cheese, and pesto. Sprinkle evenly over the casserole.
10 - Bake for 20-25 minutes until topping is golden brown and casserole is bubbling at edges. Let rest for 5-10 minutes before serving.

# Expert Advice:

01 -
  • It feeds a crowd without requiring you to babysit multiple pans at the stove.
  • The pesto sneaks in enough brightness that you don't need heavy cream to feel indulgent—just satisfied.
  • Leftovers stay creamy and delicious reheated, making it perfect for meal prep or unexpected guests.
02 -
  • Undercooking the pasta is non-negotiable; it's the difference between a creamy casserole and a starchy mush that absorbs all the sauce.
  • Warming your milk and cream before whisking them into the roux prevents the lumps that can ruin an otherwise perfect sauce—I learned this the hard way by ignoring that step once.
  • Don't skip the resting period; those five to ten minutes let the sauce firm up enough to hold the casserole together when you cut and serve it.
03 -
  • Don't stir the cheese sauce constantly while the cheeses are melting—let them sit for a few seconds at a time, then fold them in gently, which prevents the proteins from breaking down and making the sauce grainy.
  • If your topping isn't browning evenly, it often means your oven runs cool; try moving the dish to a higher rack in your next attempt, or broil for the final minute (watch it closely so it doesn't burn).
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