Save My neighbor brought over a container of homemade pesto one summer evening, and I had just enough chicken and pasta lingering in my kitchen to improvise something substantial. What started as a casual weeknight experiment turned into the dish I now make whenever I need to feed people who matter to me—it's got that comfortable, familiar mac and cheese soul, but with a Mediterranean confidence that makes everyone pause mid-bite and ask what's different.
I made this for my sister's book club last fall, and three people asked for the recipe before dessert even arrived. The kitchen smelled like toasted breadcrumbs and melted cheese for hours afterward, and my sister kept opening the windows and closing them again, as if she couldn't decide whether to let the smell escape or trap it forever.
Ingredients
- Elbow macaroni or short pasta, 400 g: The shape matters because it holds the creamy sauce in every curve without getting lost in the dish.
- Boneless, skinless chicken breasts, 2 large: Butterfly and cut these into bite-sized pieces so they cook quickly and distribute evenly throughout the casserole.
- Basil pesto, 4 tbsp total: Use quality pesto if you can find it, or make your own—this is where half the flavor lives.
- Olive oil, 1 tbsp: A good oil helps the pesto coat the chicken without clumping.
- Salt and black pepper for chicken: Season generously before marinating so the chicken has flavor on its own.
- Unsalted butter, 3 tbsp: This creates the roux base for your cheese sauce, so don't skip or substitute.
- All-purpose flour, 3 tbsp: Whisk this slowly into the melted butter to avoid lumps.
- Whole milk and heavy cream, 2 cups and 1 cup: Warm them gently first so the sauce comes together smoothly without breaking.
- Shredded sharp cheddar, 2 cups: Sharp cheddar gives depth; mild will taste flat by comparison.
- Grated mozzarella, 1 cup: This melts silky and adds stretch to the sauce.
- Grated parmesan, 3/4 cup total: The older and more pungent your parmesan, the better the finished dish tastes.
- Garlic powder and nutmeg: Just a whisper of each prevents the cheese sauce from tasting one-dimensional.
- Panko breadcrumbs, 1 cup: Panko stays crisp longer than regular breadcrumbs when baked.
- Melted butter, 2 tbsp for topping: This binds the breadcrumbs and helps them brown.
Instructions
- Get your oven ready and set up:
- Preheat your oven to 200°C (400°F) and grease a 23x33 cm baking dish so nothing sticks when you're rushing at the end.
- Start the pasta early:
- Boil salted water and cook the pasta about two minutes under the package time—it will keep cooking in the oven, and you want it tender but not mushy. Drain and set aside without rinsing.
- Prepare and marinate the chicken:
- While the pasta cooks, butterfly your chicken breasts and cut them into generous bite-sized pieces. Toss them with the pesto, olive oil, salt, and pepper, then let them sit for ten minutes so the flavors start to stick.
- Sear the chicken quickly:
- Heat a large skillet over medium-high heat and sear the pesto-coated chicken pieces until they're cooked through, about five to six minutes total. The edges should look golden and slightly crispy. Set aside.
- Build the cheese sauce foundation:
- Melt butter in a large saucepan over medium heat, then whisk in the flour and let it cook for one minute until it smells a little nutty. This roux is what will thicken your sauce and keep it smooth.
- Slowly bring the sauce together:
- Pour in the warmed milk and cream gradually while whisking constantly—this is the step that takes patience, but it prevents lumps. Keep stirring until the sauce thickens slightly, about three to four minutes.
- Melt in the cheese blend:
- Lower the heat and add the cheddar, mozzarella, and parmesan one handful at a time, stirring until each addition melts completely before adding more. The cheese should look glossy and smooth, never grainy.
- Season the sauce to taste:
- Stir in the garlic powder, nutmeg, salt, and pepper. Taste a spoonful—you want it to taste rich and savory, not flat. Remove from heat.
- Combine everything gently:
- In a large bowl, fold together the cooked pasta, creamy cheese sauce, and seared pesto chicken until everything is evenly coated. Try not to overmix or break the chicken into smaller pieces.
- Assemble the casserole:
- Pour the mixture into your prepared baking dish and spread it level. It should look creamy and abundant, not dry.
- Make the crispy topping:
- In a small bowl, combine panko breadcrumbs, melted butter, parmesan cheese, and a couple tablespoons of pesto. Mix until the breadcrumbs are evenly moistened and look slightly dark from the pesto.
- Top and bake until golden:
- Sprinkle the pesto-panko mixture evenly over the casserole and slide it into the oven. Bake for twenty to twenty-five minutes until the topping is golden brown and you can see bubbling at the edges.
- Rest before serving:
- Let the casserole sit for five to ten minutes after you pull it from the oven so the sauce sets slightly and everything stays together when you serve it.
Save This casserole has become what I make when someone I love needs feeding without fuss, or when I want to show up to a gathering with something warm and generous. There's something about combining comfort food with bright, herbaceous flavor that makes people feel cared for in a way plain mac and cheese never quite achieves.
Switching Protein in a Pinch
You can absolutely swap in rotisserie chicken if you're short on time—just shred or cube it and toss it with the pesto for five minutes before folding it into the sauce. The texture will be slightly softer than seared chicken, but the flavor stays bold and the dish comes together in half the time. Smoked chicken adds an unexpected layer too if you ever see it at your market.
Playing with Cheese Combinations
Sharp cheddar is my anchor, but smoked gouda or fontina add complexity if you want to drift away from pure Italian-American comfort. Even a quarter cup of aged gruyère stirred in at the end gives the whole casserole a sophisticated undertone without overpowering the pesto. The only rule is don't use pre-shredded cheese from a bag—those anti-caking agents break the sauce and make it grainy.
Making It Shine at the Table
Serve this alongside a crisp green salad with lemon vinaigrette to cut through the richness, or with roasted cherry tomatoes if you want to stay in the Italian flavor family. A chilled Sauvignon Blanc or even a light rosé pairs beautifully because the acidity wakes up your palate between bites.
- Fresh basil torn over the top just before serving adds brightness and aroma.
- If you have extra pesto on hand, stir a dollop into sour cream for a side dip that nobody expects but everyone loves.
- Leftovers reheat gently in a low oven covered with foil, and taste even better the next day when flavors have settled together.
Save This is the kind of dish that tastes like care and skill even though it's really just good ingredients folded together thoughtfully. Make it once and it becomes part of your rotation for life.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, assemble the entire casserole up to 24 hours in advance and refrigerate. Add an extra 10-15 minutes to baking time if cooking from cold.
- → What pasta shapes work best?
Elbow macaroni, cavatappi, penne, or shells are ideal—their curves and crevices trap the cheesy sauce effectively.
- → Can I freeze leftovers?
Absolutely. Portion leftovers into airtight containers and freeze for up to 3 months. Thaw overnight and reheat at 180°C (350°F) until bubbly.
- → How do I know when it's done?
The topping should be golden brown and the sauce should be bubbling around the edges. A knife inserted in the center should come out hot.
- → Can I use rotisserie chicken?
Yes, shred about 2-3 cups of rotisserie chicken and toss with the pesto before combining with the pasta and cheese sauce.
- → What cheese substitutes work well?
Fontina, gruyère, or smoked gouda add depth. Just maintain the total cheese quantity for proper sauce consistency.