Baked Pesto Chicken Mac Cheese (Printable)

A creamy casserole with pesto chicken, tender macaroni, and a crisp golden cheese topping.

# What You’ll Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Chicken

02 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized pieces
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon dried Italian herbs

→ Pesto

07 - 1/2 cup basil pesto, store-bought or homemade

→ Sauce

08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 3 cups whole milk
11 - 1.5 cups shredded mozzarella cheese
12 - 1 cup shredded Parmesan cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/2 teaspoon garlic powder
15 - Salt and pepper to taste

→ Topping

16 - 1/2 cup panko breadcrumbs
17 - 1/4 cup grated Parmesan cheese
18 - 1 tablespoon olive oil

# How-To Steps:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a boil. Cook macaroni until al dente according to package directions, drain thoroughly, and set aside.
03 - While pasta cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken pieces, season with salt, pepper, and Italian herbs. Cook until golden and cooked through, about 6-8 minutes. Remove from heat and fold in basil pesto until evenly coated.
04 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute while stirring constantly. Gradually pour in milk while whisking continuously until sauce thickens, approximately 4-5 minutes.
05 - Remove from heat and stir in mozzarella, Parmesan, cheddar, and garlic powder. Season with salt and pepper to taste.
06 - In a large bowl, combine cooked macaroni, cheese sauce, and pesto chicken. Mix gently until pasta is evenly coated with sauce.
07 - Spoon the combined mixture into the prepared baking dish and spread evenly.
08 - In a small bowl, mix panko breadcrumbs, grated Parmesan cheese, and olive oil until breadcrumbs are moistened. Sprinkle evenly over casserole surface.
09 - Bake for 20-25 minutes until sauce bubbles at edges and breadcrumb topping is golden brown.
10 - Remove from oven and allow casserole to rest for 5 minutes before serving to set the structure.

# Expert Hints:

01 -
  • The pesto adds brightness and basil aromatics to what could otherwise be heavy, so every bite feels a little lighter and more interesting.
  • You can have this on the table in under an hour, which means it's realistic for actual weeknight cooking, not just weekend fantasies.
  • The panko topping stays crispy even as the casserole sits, giving you that textural contrast that makes people ask for seconds.
02 -
  • Undercooking the pasta by about a minute is not optional if you want it to have texture after baking—I've served mushy versions and learned my lesson.
  • The pesto goes on the hot chicken, not stirred into the sauce, because it stays brighter and the basil flavor stays fresh instead of getting muted by heat.
03 -
  • Buy pre-shredded cheese if it saves you time, but shred it yourself if you notice the quality is ever grainy or the melting is weird—additives in commercial shredding sometimes prevent smooth melting.
  • Keep the milk cold when whisking it in; warm milk makes lumps more likely because the temperature changes are too extreme.
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