Creamy Pesto Chicken and Tomato Bake

• 1 1/2 cups uncooked penne pasta
• 2 cups shredded cooked chicken breast
• 1 cup marinara sauce
• 1/2 cup prepared basil pesto
• 1 cup halved cherry tomatoes
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions; drain and set aside.
3. 3 In a large bowl, combine cooked penne, chicken, marinara sauce, pesto, tomatoes, mozzarella, and half the Parmesan.
4. 4 Season with garlic, red pepper flakes, salt, and pepper.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Top with remaining Parmesan and drizzle with olive oil.
7. 7 Bake for 30 minutes or until bubbly and golden.
8. 8 Garnish with fresh basil before serving.

Equipment

• 9x13 inch baking dish
• Oven

Variations

• Add cooked shrimp or ground turkey for extra protein.
• Incorporate sautéed spinach for extra greens.

Substitutions

• Substitute pesto with alfredo sauce for a creamy twist.
• Use gluten-free pasta for a gluten-free option.

Pairings

• Pairs well with a crisp Chardonnay or an Italian Pinot Grigio.

Nutrition

Tips

• Use store-bought rotisserie chicken for convenience.
• Customize pesto or marinara for different flavor profiles.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.

FAQ