# 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 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 1/2 tsp dried Italian herbs
→ Pesto
07 - 1/2 cup basil pesto, store-bought or homemade
→ Sauce
08 - 3 tbsp unsalted butter
09 - 3 tbsp all-purpose flour
10 - 3 cups whole milk
11 - 1 1/2 cups shredded mozzarella cheese
12 - 1 cup shredded Parmesan cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/2 tsp garlic powder
15 - Salt and pepper to taste
→ Topping
16 - 1/2 cup panko breadcrumbs
17 - 1/4 cup grated Parmesan cheese
18 - 1 tbsp olive oil
# Directions:
01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish.
02 - Bring a large pot of salted water to boil. Cook macaroni until al dente, then drain and set aside.
03 - Heat 2 tbsp olive oil in a skillet over medium heat. Add chicken, 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 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened, approximately 4-5 minutes.
05 - Remove from heat and stir in mozzarella, Parmesan, cheddar, and garlic powder. Season with salt and pepper to taste.
06 - Combine cooked macaroni, cheese sauce, and pesto chicken in a large bowl. Mix gently to coat evenly.
07 - Spoon mixture into prepared baking dish.
08 - In a small bowl, combine panko, Parmesan, and olive oil. Sprinkle evenly over casserole.
09 - Bake for 20-25 minutes until bubbling and golden brown on top.
10 - Let rest for 5 minutes before serving.
