Cheesy Chicken Pesto Bake
  • 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
  1. Preheat oven to 375 degrees.
  2. Cook pasta in a large pot of salted boiling water until al dente.
  3. 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.
  4. 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.
  5. 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.
  6. Cover with foil and bake for 15 minutes. Uncover and continue baking 10-15 more minutes until cheese is melted and lightly browned.
Recipe adapted from The Slow Roasted Italian
Recipe by Sunflower Supper Club at