I’m always on the lookout for easy family dinners for the pasta lovers in my house, which is just about everyone. This is a great dish to take a friend or to a potluck. I have made it several times without the chicken and it is equally delicious. It also freezes beautifully.
Recipe adapted from The Slow Roasted Italian
Cheesy Chicken Pesto Bake
Author: Sunflower Supper Club
Ingredients
- 1 pound penne pasta
- 4 tablespoons butter
- ¼ cup flour
- 3 cups whole milk
- 1 container (7 ounces) prepared pesto
- 2 cups (8 ounces) Italian blend cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
- 3 cups cooked chicken
- 1 cup pasta sauce, I use my homemade Marinara Sauce
- 4 ounces fresh mozzarella cheese, sliced
Instructions
- Preheat oven to 375 degrees.
- Cook pasta in a large pot of salted boiling water until al dente.
- While pasta is cooking, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for a minute until bubbly. Slowly whisk in milk and continue cooking until thickened. Remove from the heat and whisk in pesto and ½ cup of the grated Parmesan.
- In a large bowl, or the pot you cooked the pasta in, mix the pasta, the pesto sauce, 1 cup of the Italian blend cheese and the cooked chicken. Pour into a lightly greased 9 x 13" dish.
- Evenly spread the cup of Marinara Sauce over the top of the pasta. Evenly sprinkle the remaining Parmesan cheese and top with fresh mozzarella slices.
- Cover with foil and bake for 15 minutes. Uncover and continue baking 10-15 more minutes until cheese is melted and lightly browned.
Notes
Recipe adapted from The Slow Roasted Italian
You also might consider using my Marina Sauce.
Enjoy!
Kim
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This looks and sounds amazing. I plan on making it for dinner soon for my husband and me and another couple. I’ll let you know the results!
I am a carb eating pasta lover and this looks delish Kim! Love pesto and marinara sauce together!