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Caprese Chicken Pesto Pasta Bake

This Caprese Chicken Pesto Pasta Bake is bursting with fresh Italian flavors, tender chicken, and melty cheese in a comforting, cheesy pasta dish.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 8 oz penne pasta dried
  • 2 boneless, skinless chicken breasts trimmed of excess fat
  • 1 cup pesto sauce store-bought or homemade basil pesto
  • 1 cup cherry tomatoes halved
  • 1 cup fresh mozzarella balls halved, also known as bocconcini
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil for cooking the chicken
  • 1 teaspoon Italian seasoning blend of dried oregano, basil, and thyme
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
  • While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with Italian seasoning, salt, and pepper. Cook for 5-6 minutes per side until golden brown and cooked through. Remove from heat, let rest, then slice into bite-sized pieces.
  • In a large mixing bowl, combine the cooked penne pasta, sliced chicken, and pesto sauce. Toss until well coated.
  • Preheat oven to 375°F (190°C). Transfer half of the pasta mixture into a baking dish. Evenly distribute half of the cherry tomatoes and mozzarella balls over the pasta. Add the remaining pasta mixture on top, then layer the rest of the tomatoes and mozzarella. Sprinkle grated Parmesan cheese evenly over the top.
  • Bake for 20-25 minutes until the cheese is melted, bubbly, and lightly golden on top.
  • Remove from oven and let cool slightly. Garnish with fresh basil leaves before serving.

Equipment

  • Large Pot
  • Large skillet or frying pan
  • Baking dish (9x13 inches)
  • Colander
  • Mixing spoon or spatula
  • Measuring cups and spoons

Notes

  • Rest the chicken after cooking to keep it juicy and tender.
  • Don’t overcook the pasta; it should be al dente before baking to avoid mushiness.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.