Chicken Pesto Mac & Cheese Bake – Cheesy Casserole with Sharp Cheddar and Breadcrumbs

The Cozy-Comfort-Meets-Fresh-Flavor Dinner of Your Dreams

Hey there, flavor friend! Isla here from BiteTide. Let me paint you a picture. It’s been a long day. You’re craving something that hugs your soul from the inside out—something cheesy, carb-y, and deeply comforting. But you’re also kind of over the same old, same old. You want that cozy feeling, but with a little pep in its step, a little sunshine in the bowl.

Sound familiar? Well, pull up a chair, because I’m about to introduce you to your new favorite dinner: my Chicken Pesto Mac & Cheese Bake. This isn’t just any mac and cheese. This is the ultimate mash-up, the culinary equivalent of your favorite cozy sweater meeting a fresh, herby breeze. We’re taking the classic, creamy, sharp-cheddar goodness we all adore and giving it a vibrant, flavor-packed whirl with a generous swirl of basil pesto and tender chunks of grilled chicken. And then, because we believe in texture around here, we’re crowning it all with a gloriously crispy, golden breadcrumb topping that crackles with every bite.

This dish is the answer to your weeknight dinner prayers. It feels indulgent and special, but it comes together in a flash. It’s the kind of meal that makes everyone at the table stop talking and just make happy, muffled sounds of approval. So, let’s grab our favorite wooden spoon and dive right in. Your taste buds are about to ride one seriously delicious wave.

Chicken Pesto Mac & Cheese Bake : Creamy, Crispy & Packed with Flavor

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• Author: islamerrick
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Chicken Pesto Mac & Cheese Bake is the comfort food you didn’t know you were missing. Sharp cheddar cheese blends with herby basil pesto for a creamy, flavor-packed sauce that wraps around tender pasta and juicy grilled chicken. Finished with a crispy golden breadcrumb topping, it’s a satisfying dinner that feels indulgent and cozy—but with a fresh twist.

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Ingredients

Scale 1x2x3x

12 oz (340g) elbow macaroni or pasta of choice

2 tablespoons butter

2 tablespoons flour

2 cups milk (whole or 2%)

2 cups sharp cheddar cheese, shredded

½ cup prepared basil pesto

2 cups cooked grilled chicken, chopped

Salt and pepper to taste

Topping:

½ cup breadcrumbs (panko preferred)

1 tablespoon olive oil or melted butter

2 tablespoons grated Parmesan

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.

Cook pasta until just al dente. Drain and set aside.

In a saucepan, melt butter and whisk in flour to form a roux. Cook 1–2 minutes, then slowly whisk in milk. Simmer until thickened.

Stir in shredded cheddar and pesto until melted and smooth. Season with salt and pepper.

Add cooked pasta and chicken to the sauce. Mix well and transfer to the prepared baking dish.

Mix breadcrumbs, olive oil, and Parmesan. Sprinkle evenly over the top.

Bake uncovered for 20–25 minutes until bubbling and golden brown. Let rest for 5 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Main Course
• Cuisine: American

Nutrition

• Calories: 480
• Fat: 24g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 32g

A Splash of Pesto & A Dash of Memory

This recipe has a little bit of my heart baked right into it, and it all goes back to my Nonna’s sun-drenched backyard. She had this wild, sprawling basil plant that she treated like one of her grandchildren. Every summer, the scent of basil and garlic would fill her kitchen as she’d make giant batches of pesto in her old, chipped food processor. She’d always let me turn it on, and I’d watch, mesmerized, as the vibrant green paste magically came together.

One day, I was feeling a little down after a tough day at school. I was poking at a bowl of plain pasta, and Nonna, without a word, swooped in with a spoonful of that emerald-green pesto. She swirled it into my noodles, gave it a toss, and added a little extra sprinkle of Parmesan on top. “There,” she said, “a little bit of summer sunshine to fix a cloudy day.” That first bite was a revelation. It was fresh, herby, and so full of life. It completely turned my mood around. This Chicken Pesto Mac & Cheese Bake is my grown-up, extra-cheesy love letter to that moment. It’s the ultimate comfort food, but with that same burst of “sunshine” that always makes everything better.

Gathering Your Flavor Crew

Here’s the dream team of ingredients that makes this bake so incredibly delicious. Don’t stress if you need to make a swap or two—I’ve got you covered with all my best chef insights and substitution hacks!

• 12 oz (340g) Elbow Macaroni: The classic choice! Its little tubes are perfect for catching all that creamy, pesto-y sauce. Chef’s Insight: Don’t overcook it! We’re taking it just to al dente because it’s going to hang out in the hot oven later. If you go too soft now, it’ll turn to mush in the bake.
• 2 tablespoons Butter & 2 tablespoons Flour: Our dynamic duo for the roux! This is the simple, magical base that will thicken our sauce into a luscious, velvety blanket for the pasta. Substitution Tip: For a gluten-free version, you can use a 1:1 gluten-free flour blend. It works like a charm!
• 2 cups Milk (whole or 2%): The liquid foundation of our cheese sauce. Chef’s Insight: Using cold milk and whisking constantly is the secret to preventing lumps. Trust me on this one—slow and steady wins the smooth sauce race.
• 2 cups Sharp Cheddar Cheese, shredded: The star of the show! I’m a firm believer in sharp cheddar for mac and cheese because its bold flavor stands up to the pesto. Pro-Tip: Always shred your own cheese! The pre-shredded stuff is coated in anti-caking agents that can make your sauce grainy and less smooth. A few extra minutes of arm work is 100% worth it for that melt-in-your-mouth texture.
• ½ cup Prepared Basil Pesto: Our flavor hero! This is where that fresh, herby, garlicky magic comes from. You can use a high-quality store-bought version to save time, or go all-out with your own homemade pesto if you’re feeling fancy.
• 2 cups Cooked Grilled Chicken, chopped: This adds lovely protein and makes the dish a complete meal. Substitution Tip: This is a fantastic way to use up leftover rotisserie chicken! You could also use sautéed shrimp or even chickpeas for a vegetarian twist.
• Salt and Pepper to taste: The essential flavor enhancers. Remember to season as you go!

For That Irresistible Crispy Topping:

• ½ cup Breadcrumbs (panko preferred): Panko breadcrumbs are my go-to because they’re lighter and crispier than traditional breadcrumbs, giving you an amazing golden crunch. Substitution Tip: Gluten-free panko works great here, or you can crush up some gluten-free crackers.
• 1 tablespoon Olive Oil or Melted Butter: This helps the breadcrumbs toast up to a perfect, beautiful brown. Butter gives a richer flavor, while olive oil offers a fruitier note.
• 2 tablespoons Grated Parmesan: The salty, savory finishing touch that makes the topping next-level delicious.

Let’s Build This Flavor Masterpiece Together!

Okay, team, aprons on! This is where the magic happens. Follow these steps, and you’ll have a bubbling, gorgeous casserole ready for the oven in no time. I’m right here with you, sharing all my little kitchen hacks.

1. Preheat and Prep: First things first, get that oven heating to a cozy 375°F (190°C). This gives it plenty of time to reach the perfect temperature. While it’s warming up, lightly grease your 9×13 inch baking dish with a little butter or cooking spray. Chef’s Hack: Doing this now means one less thing to do when your hands are covered in cheesy goodness later!
2. Pasta Time: Bring a large pot of well-salted water to a rolling boil. Add your elbow macaroni and cook it according to the package directions, but shave a minute or two off the time. We want it al dente—still with a little bite! Drain it well, but no need to rinse it. That tiny bit of starch left on the pasta helps the sauce cling to every nook and cranny.
3. Create the Roux (The Sauce Foundation): In a medium saucepan, melt your 2 tablespoons of butter over medium heat. Once it’s foaming, sprinkle in the 2 tablespoons of flour. Now, grab your whisk and get to work! Whisk constantly for a good 1-2 minutes. You’re cooking out that raw flour taste, and you’ll see the mixture get a little bubbly and blonde. This is exactly what we want. Chef’s Commentary: Don’t walk away from the roux! It can go from perfect to burnt in a heartbeat. This is your moment to shine.
4. Whisk in the Milk: Now, slowly pour in the cold milk while whisking like your sauce depends on it (because it does!). A slow, steady stream and constant whisking are the golden rules for a lump-free sauce. Keep whisking until the mixture is smooth, then let it simmer for 3-5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
5. The Cheesy, Pesto-y Transformation: Turn the heat down to low. Now, start adding your gorgeous, freshly shredded sharp cheddar cheese, one handful at a time, stirring until it’s fully melted before adding the next. This patience prevents the sauce from breaking. Once all the cheddar is melted into a velvety dream, stir in the ½ cup of pesto. Watch as it turns into the most beautiful, vibrant green sauce! Give it a taste and season with salt and pepper. Chef’s Hack: The pesto and cheese have salt, so taste first before adding more!
6. The Big Combine: In a large bowl, combine the drained al dente pasta, the chopped chicken, and that incredible green cheese sauce. Stir everything together until every single piece of pasta and chicken is happily coated in sauce. Then, pour the whole glorious mixture into your prepared baking dish and spread it out into an even layer.
7. Create the Crispy Crown: In a small bowl, mix together the panko breadcrumbs, olive oil (or melted butter), and grated Parmesan. Use a fork to combine it well, ensuring all the breadcrumbs get a little kiss of oil. Now, sprinkle this mixture evenly over the entire surface of the mac and cheese. Chef’s Insight: Don’t press it down! We want it loose and fluffy so it toasts up light and crispy.
8. Bake to Golden Perfection: Slide the dish into your preheated oven and bake, uncovered, for 20-25 minutes. You’re looking for the sauce to be bubbly around the edges and that topping to be a deep, irresistible golden brown.
9. The Most Important Step: Rest! I know, I know, it’s tempting to dive right in. But please, give it 5 minutes to rest on the counter after it comes out of the oven. This allows the sauce to set just a little, so when you scoop it, you get perfect, beautiful portions instead of a saucy avalanche.

Plating Up Your Masterpiece

How you serve this is part of the fun! I love using a large spoon to get a big, generous scoop, making sure I get plenty of that crispy topping in every serving. For a pop of color and freshness, I always garnish with a few extra basil leaves and maybe a little extra crack of black pepper. This dish is rich and satisfying all on its own, but it’s also fantastic with a simple side salad with a bright lemon vinaigrette to cut through the richness, or with some roasted cherry tomatoes or steamed green beans on the side. No matter how you plate it, get ready for the compliments to roll in!

Ride Your Own Flavor Wave!

One of my favorite things about cooking is making a recipe your own. Here are a few delicious twists to get your creative juices flowing:

• Sun-Dried Tomato & Spinach: Swap the chicken for a cup of chopped sun-dried tomatoes (the oil-packed kind, drained) and stir in two big handfuls of fresh spinach when you combine the pasta and sauce.
• Mediterranean Twist: Use crumbled feta cheese in place of half the cheddar and add in some chopped kalamata olives and artichoke hearts.
• Bacon Lover’s Dream: Because bacon makes everything better! Fold in a half cup of cooked, crumbled bacon along with the chicken.
• Veggie-Powered: For a vegetarian version, skip the chicken and add in a cup of roasted broccoli florets and sautéed mushrooms.
• Spicy Arrabbiata Pesto: Stir a tablespoon of Calabrian chili paste or red pepper flakes into your pesto before adding it to the cheese sauce for a lovely, warming kick.

From My Kitchen to Yours

This recipe has become a staple in my house, and it’s evolved in so many fun ways. The first time I made it, I was so nervous about the pesto and cheese combo—would it be weird? Would my family revolt? Spoiler alert: They devoured it and asked for it to be added to the permanent “rotation.” Now, it’s my go-to dish for potlucks and new parents, because it travels like a dream and everyone, from picky kids to foodie adults, absolutely loves it.

I’ve also learned to embrace the “cheat.” On a truly crazy day, I’ve been known to use a high-quality store-bought pesto and a rotisserie chicken from the grocery store. The world did not end, and dinner was still phenomenal. The goal here is delicious food and a happy cook, not perfection. So, give yourself grace, have fun in the kitchen, and don’t forget to do a little happy dance when you pull that golden, bubbling beauty out of the oven. You’ve earned it!

Your Questions, Answered!

I’ve made this recipe a zillion times, and I’ve heard all your brilliant questions. Here are the answers to the most common ones!

• Q: Can I make this Chicken Pesto Mac & Cheese Bake ahead of time?
  A: Absolutely! You can assemble the entire casserole (without baking) up to a day in advance. Cover it tightly with plastic wrap and keep it in the fridge. When you’re ready to bake, you may need to add 5-10 minutes to the baking time since it will be going into the oven cold. You can also make the topping ahead, but store it in a separate baggie in the pantry and sprinkle it on just before baking to keep it super crispy.
• Q: My cheese sauce seems grainy/oily. What happened?
  A: This usually happens if the heat is too high when you add the cheese, or if you use pre-shredded cheese. Cheese sauces are delicate! Always melt your cheese over low heat. The anti-caking agents in pre-shredded bags don’t melt well, which is why I’m such a stickler for shredding your own from a block. If your sauce does break, a tablespoon of fresh lemon juice whisked in can sometimes help bring it back together.
• Q: Can I freeze the leftovers?
  A: You can, but with a caveat. The pasta may become a bit softer upon reheating. For best results, freeze individual portions in airtight containers. Thaw in the fridge overnight and reheat in the oven at 350°F (175°C) until warm, covered with foil to prevent the topping from burning. The microwave will work in a pinch but will make the topping soft.
• Q: What other pasta shapes can I use?
  A: Get creative! Cavatappi, shells, penne, or rigatoni are all fantastic choices. Anything with nooks, crannies, or curves is perfect for holding onto that creamy pesto sauce.

Nutritional Information*

*This is an estimate provided for informational purposes only. Values can vary based on specific ingredients used.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6