Pesto Chicken Penne Casserole: A Flavorful Baked Pasta Delight
This Pesto Chicken Penne Casserole blends creamy pesto sauce, tender chicken, and melted cheese into a golden, bubbly delight. It’s easy to prepare, quick to bake, and offers restaurant-quality flavor right at home. Each bite delivers a perfect balance of creaminess, freshness, and cheesiness — ideal for any pasta lover’s craving.
Ingredients
- 2 cups cooked penne pasta
- 2 cups shredded cooked chicken
- 1 cup basil pesto sauce
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a skillet, add minced garlic, and sauté until fragrant.
- Add chicken, pesto sauce, and heavy cream. Stir to coat evenly.
- Mix in the cooked penne pasta and cherry tomatoes.
- Season with salt and pepper, then transfer the mixture to the baking dish.
- Sprinkle mozzarella and Parmesan cheese evenly on top.
- Bake for 20–25 minutes, until the cheese is golden and bubbly.
- Rest for 5 minutes before serving warm.
Notes
- Use homemade basil pesto for a fresher, more aromatic taste.
- You can use rotisserie chicken to save preparation time.
- Substitute penne with rotini or rigatoni for variety.
- Add spinach or sun-dried tomatoes for color and flavour.
- Leftovers can be stored in the refrigerator for up to 3 days.