Baked Chicken Pesto Mac & Cheese — Herby, Cheesy & Deliciously Easy

This is comfort food with a fresh twist. Creamy mac and cheese gets a big flavor boost from bright, garlicky pesto, and juicy bites of chicken make it a complete meal. It’s weeknight-easy but tastes like something you’d order at a cozy bistro.

The best part: it bakes into a bubbling, golden dish that makes the whole kitchen smell amazing. If you’re craving something hearty, herby, and satisfying, this one’s a winner.

What Makes This Special

This isn’t just mac and cheese with pesto stirred in. It’s layered with texture and flavor: tender pasta, creamy sauce, herb-packed pesto, and a crisp, cheesy topping.

The chicken adds protein so it feels balanced and filling. And since pesto is already loaded with basil, garlic, and Parmesan, you don’t need a long list of spices. It’s simple, comforting, and bright—all in one pan.

What You’ll Need

• Pasta: 12 ounces elbow macaroni, cavatappi, or shells
• Cooked Chicken: 2 cups shredded or cubed (rotisserie works great)
• Butter: 3 tablespoons, unsalted
• Flour:3 tablespoons, all-purpose (for the roux)
• Milk: 2 cups whole milk (or 1.5 cups milk + 1/2 cup cream for extra richness)
• Broth: 1/2 cup low-sodium chicken broth (optional but adds depth)
• Pesto: 1/2 cup good-quality basil pesto (store-bought or homemade)
• Cheese: 2 cups shredded mozzarella, 1 cup shredded sharp cheddar, 1/2 cup grated Parmesan
• Seasoning: 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, pinch of red pepper flakes (optional)
• Lemon Zest: 1/2 teaspoon (brightens the pesto)
• Topping: 1/2 cup panko breadcrumbs + 2 tablespoons olive oil + 2 tablespoons grated Parmesan
• Fresh Basil: A handful, chopped, for garnish (optional)

Instructions

1. Prep and preheat: Heat the oven to 375°F (190°C).

   Grease a 9×13-inch baking dish or similar casserole.

2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes less than package directions. Drain and set aside.

   You want it slightly underdone so it finishes perfectly in the oven.

3. Make the topping: In a small bowl, mix panko, olive oil, and 2 tablespoons Parmesan. Stir until the crumbs look evenly coated and sandy. Set aside.
4. Build the sauce base: In a large pot, melt butter over medium heat.

   Whisk in flour and cook 1–2 minutes, stirring, until it smells nutty and looks smooth. Don’t let it brown too much.

5. Add liquids: Slowly whisk in milk, then the broth. Keep whisking until the sauce is smooth and starts to thicken, 4–6 minutes.

   It should coat the back of a spoon.

6. Cheese it up: Lower the heat. Stir in cheddar and mozzarella by the handful, letting each addition melt before adding the next. Add 1/2 cup Parmesan and whisk until silky.
7. Season and brighten: Stir in pesto, lemon zest, salt, pepper, and red pepper flakes if using.

   Taste and adjust—add a pinch more salt or a splash of broth if it’s too thick.

8. Combine: Fold in the cooked pasta and chicken until everything is coated. If the mixture seems tight, add a few tablespoons of milk to loosen.
9. Assemble: Transfer to the baking dish. Sprinkle the panko-Parmesan topping evenly over the surface.
10. Bake: Bake 18–22 minutes, until the top is golden and the edges bubble.

    For extra color, broil 1–2 minutes at the end, watching closely.

11. Finish: Let it rest 5–10 minutes so it sets. Garnish with chopped basil. Serve warm.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently in the oven at 325°F, covered with foil, until warmed through. A splash of milk stirred in before reheating keeps it creamy.

To freeze, cool completely and wrap tightly. Freeze up to 2 months.

Thaw overnight in the fridge, then reheat covered at 325°F. Add a little milk and an extra sprinkle of cheese if it needs reviving.

Why This is Good for You

This dish brings a balanced mix of protein, carbs, and fats. Chicken adds staying power, while pesto provides heart-friendly fats and antioxidants from olive oil, basil, and garlic. Using milk instead of heavy cream keeps the sauce lighter without losing comfort.

You can also work in extra nutrients by tossing in greens like spinach or peas.

A squeeze of lemon and fresh herbs adds flavor without more salt or butter.

Common Mistakes to Avoid

• Overcooking the pasta: It will keep cooking in the oven. Pull it early.
• Skipping the roux step: Uncooked flour tastes raw and makes the sauce grainy. Give it a minute to toast.
• High heat while melting cheese: Too hot and it can split or turn greasy.

  Lower the heat once cheese goes in.

• Watery pesto: If your pesto is very oily, reduce the broth or add a bit more Parmesan to balance thickness.
• Overbaking: This dries out the sauce. Bake just until bubbly and golden.

Recipe Variations

• Green Veg Boost: Stir in 2 cups baby spinach, 1 cup peas, or blanched broccoli florets before baking.
• Tomato Twist: Add halved cherry tomatoes or sun-dried tomatoes for sweet-tart pops of flavor.
• Spicy Kick: Use pepper jack for part of the cheese and add more red pepper flakes.
• Gluten-Free: Swap in your favorite gluten-free pasta and use a 1:1 gluten-free flour for the roux. Choose gluten-free panko.
• Lighter Version: Use part-skim mozzarella, reduced-fat milk, and less cheddar.

  It’ll still be creamy if you keep the roux ratio right.

• Different Proteins: Try cooked Italian sausage, rotisserie turkey, or sautéed shrimp (add shrimp in the last few minutes of baking).
• Herb Swap: Use arugula or kale pesto for a peppery or earthy twist.
• Extra-Crisp Topping: Mix panko with crushed Ritz or buttered breadcrumbs for more crunch.

FAQ

Can I use pre-shredded cheese?

Yes, but block cheese melts smoother. Pre-shredded often has starches that can make the sauce a bit grainy. If you use pre-shredded, whisk a little longer and keep heat low.

What kind of pesto is best?

A classic basil pesto with good olive oil and real Parmesan works best.

If it tastes great on a spoon, it will shine in this dish. Homemade is wonderful, but quality store-bought is absolutely fine.

Can I make it ahead?

Yes. Assemble up to the topping, cover, and refrigerate for up to 24 hours.

Add the topping just before baking. You may need an extra 5–10 minutes in the oven if it’s cold from the fridge.

How do I keep the sauce from getting greasy?

Lower the heat when adding cheese and avoid boiling after the cheese goes in. If it looks too thick, loosen with a splash of milk instead of more cheese or oil.

What pasta shape works best?

Short, nubby shapes with ridges hold sauce well.

Cavatappi, elbows, shells, or fusilli are all excellent. Avoid delicate long pasta like spaghetti.

Can I skip the chicken?

Sure. It’s great as a vegetarian main.

Add extra veggies or white beans for protein and texture.

How do I make it extra cheesy?

Increase cheddar by 1/2 cup and add more Parmesan to the topping. Just don’t overload the sauce or it can turn heavy—add a bit more milk to keep it silky.

In Conclusion

Think of this Baked Chicken Pesto Mac & Cheese as a smarter, greener comfort classic. It’s easy enough for weeknights, special enough for company, and friendly to swaps and add-ins.

Keep the pasta slightly underdone, treat the sauce gently, and you’ll get a bubbly, golden pan of herby, cheesy goodness every time. Serve it with a crisp salad or roasted veggies and call it dinner.