Pesto Chicken Penne Casserole is a rich and satisfying dish that blends the vibrant taste of basil pesto with tender chicken and hearty pasta. Baked to perfection with gooey melted cheese, it’s a casserole that delivers comfort and freshness in every bite. Perfect for weeknights or gatherings, this dish is easy to prepare yet tastes like a gourmet meal.
Pesto Chicken Penne Casserole:
Loved for its versatility, this casserole can be made with homemade or store-bought pesto, offering endless variations. Its creamy texture, cheesy topping, and herby aroma make it a family-friendly recipe that pleases both adults and kids.
History of Penne Casserole:
While pesto originated in Italy, casseroles became popular in America as easy, family-sized meals. Combining the two gave birth to this delicious modern fusion. By layering classic Italian flavors with an American-style baked pasta dish, Pesto Chicken Penne Casserole has become a beloved staple in kitchens worldwide.
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Pesto Chicken Penne Casserole
Ingredients
- 3 cups penne pasta, cooked al dente
- 2 cups cooked chicken breast, shredded or cubed
- 1 cup prepared basil pesto
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream or Greek yogurt
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup breadcrumbs (optional for topping)
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 375°F (190°C).
- Cook penne pasta until al dente. Drain and set aside.
- In a large bowl, mix pesto, cream of chicken soup, sour cream, garlic powder, and pepper.
- Add cooked chicken and pasta to the sauce mixture. Stir until well combined.
- Transfer mixture into a greased baking dish.
- Sprinkle mozzarella and parmesan evenly on top.
- If desired, mix breadcrumbs with melted butter and spread over the cheese layer.
- Bake for 25–30 minutes until hot, bubbly, and golden brown on top.
- Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken to save prep time.
- Substitute penne with rigatoni or fusilli.
- Adjust pesto amount for stronger or milder flavour.
- Lighten with low-fat cheese and Greek yogurt.
- Double recipe for potlucks or family gatherings.
Tips for Pesto Chicken:
- Don’t overcook pasta before baking; it continues cooking in the oven.
- Use homemade pesto for a fresher taste.
- Add spinach or sun-dried tomatoes for extra flavour.
- Cover with foil during the first 20 minutes to prevent burning.
- Let casserole rest before cutting to keep layers intact.
FAQ’s for Chicken Penne:
Q: Can I freeze Pesto Chicken Penne Casserole?
Yes, assemble and freeze before baking. Thaw overnight and bake when ready.
Q: Can I make it vegetarian?
Yes, skip the chicken and use roasted vegetables instead.
Q: Can I use other proteins?
Turkey, shrimp, or Italian sausage work well.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Q: Can I prepare it ahead of time?
Yes, assemble up to 24 hours in advance and refrigerate before baking.
Conclusion:
Pesto Chicken Penne Casserole is a comforting, flavour-packed dish that brings together the best of Italian herbs and creamy baked pasta. Perfect for busy nights, parties, or family meals, it’s a recipe that guarantees satisfaction. With its versatility, rich taste, and easy preparation, it’s sure to become a go-to favorite in your kitchen.