Pesto Chicken Penne Bake

$Gather these simple ingredients to make your Pesto Chicken Penne Bake: - 2 cups penne pasta - 2 cups cooked chicken breast, shredded - 1 cup basil pesto - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - ½ cup Parmesan cheese, grated - 1 cup cherry tomatoes, halved - 1 tablespoon olive oil - Salt and pepper, to taste - Fresh basil leaves, for garnish This dish combines rich flavors and textures. The penne pasta gives a hearty base. Cooked chicken adds protein and heartiness. The basil pesto brings fresh herbal notes, while the ricotta and mozzarella create a creamy texture. Cherry tomatoes add a burst of sweetness. Olive oil helps everything blend together nicely. You can adjust the cheese types if you wish. Use goat cheese for a tangy twist. If you prefer a lighter dish, swap some cheese for more veggies. This recipe is flexible and can cater to your taste. Gather these ingredients to enjoy a warm, comforting meal that everyone will love. First, set your oven to 375°F (190°C). This temperature cooks the dish evenly. Preheating is key for a great bake. Next, fill a large pot with salted water and bring it to a boil. Add your penne pasta and cook until al dente. This means the pasta should be firm but not hard. Once cooked, drain it and let it cool a bit. In a mixing bowl, combine 2 cups of shredded chicken, 1 cup of basil pesto, 1 cup of ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Season with salt and pepper to taste. Use a spatula to mix until creamy and well-blended. Gently fold your penne pasta into the chicken and pesto mix. Make sure every piece of pasta gets coated in that rich, creamy sauce. This step is crucial for flavor. Grease a 9x13 inch baking dish with olive oil. Start by adding half of your pasta mixture to the dish. Next, sprinkle halved cherry tomatoes on top for a fresh burst of flavor. Then, add the remaining pasta mixture, spreading it out evenly. To finish, sprinkle the rest of the mozzarella and Parmesan cheese on top. Drizzle a bit of olive oil over the cheese. Cover the dish tightly with aluminum foil. Bake for 25 minutes, then remove the foil. Continue baking for 10-15 minutes until the cheese is melted and bubbling. After baking, let it cool for 5 minutes. This helps set the layers and makes serving easier. To avoid a dry texture in your bake, start with a good amount of sauce. You need the chicken and pasta to swim in the creamy mixture. If it seems too dry, add a splash of chicken broth or more pesto. Covering the dish with foil helps keep moisture. Remove the foil in the last few minutes to achieve that golden, bubbly cheese. Seasoning is key to making your dish shine. Taste the mixture before baking. If you want a kick, add a pinch of red pepper flakes. For added freshness, mix in some lemon zest. Don't shy away from herbs! Fresh basil or a sprinkle of Italian seasoning can elevate the flavor. Adjust salt and pepper to your liking. For a beautiful presentation, serve directly from the dish. It looks inviting and cozy. If you want a fancier touch, dish out individual servings. Drizzle each portion with extra pesto or olive oil for color and flavor. Garnish with fresh basil leaves for a pop of green. This adds a gourmet feel to your meal. {{image_4}} You can make a tasty vegetarian version by swapping out the chicken. Use cooked beans or lentils instead. These add protein and keep the dish hearty. For the dairy, replace ricotta with tofu or cashew cream. You can also use a vegan pesto to keep it plant-based. This version still packs great flavor and comfort. To make this dish gluten-free, pick pasta made from rice or quinoa. These types cook well and taste great. You can also find gluten-free penne at most stores. Just follow the package directions for the best results. This way, everyone can enjoy the bake. Want to add more veggies? Toss in some spinach, zucchini, or bell peppers. These add color and nutrition. You can sauté them before mixing them in, or fold them in raw. Cherry tomatoes work great, too, and add a burst of sweetness. Don't be afraid to get creative with your veggie choices! Store any leftover Pesto Chicken Penne Bake in an airtight container. Make sure it cools to room temperature before sealing. This keeps the dish fresh and tasty. When stored well, it should last for up to three days in the fridge. If you want to enjoy it later, just reheat individual portions in the oven or microwave. To freeze the bake, let it cool completely. Cut it into portions and wrap each piece tightly in plastic wrap. Then, place the wrapped portions in a freezer-safe bag. This helps prevent freezer burn. When you are ready to eat, thaw it in the fridge overnight. Reheat it in the oven at 350°F (175°C) until it’s hot all the way through. Pesto Chicken Penne Bake lasts about three days in the fridge. If frozen, it can stay good for about two to three months. Always check for any signs of spoilage, like off smells or changes in texture, before eating. Enjoy your comforting dish at its best! Yes, you can use homemade pesto. Homemade pesto tastes fresh and bright. It can enhance the flavor of your dish. Store-bought pesto is quick and easy. It saves time but may lack some freshness. If you have the time, I suggest making it from scratch. Yes, you can prepare this dish ahead of time. Make the bake and store it in the fridge. Just cover it well with plastic wrap. When you're ready to bake, remove the wrap and heat it in the oven. You may need to add a few extra minutes to the cooking time. This method makes meal planning a breeze. Many sides complement this bake. Here are some tasty options: - Garlic bread - A simple green salad - Steamed broccoli - Roasted vegetables These sides add color and balance to your meal. They also help round out the dinner. Yes, this recipe is very flexible. You can swap out the chicken for tofu or beans for a vegetarian option. If you need dairy-free, try using vegan cheese. For gluten-free needs, use gluten-free penne pasta. These simple swaps keep everyone included at the table. Absolutely! To make it in a slow cooker, layer the ingredients as you would in the baking dish. Set it on low for about 4 to 6 hours. This method allows the flavors to meld beautifully. Be sure to check for doneness before serving. The slow cooker adds a lovely depth of flavor to the dish. This blog post covers a delightful Pesto Chicken Penne Bake. We discussed the key ingredients, from penne pasta to fresh basil. I shared step-by-step instructions for cooking and baking, with helpful tips to enhance your dish. You learned about variations, storage, and frequently asked questions for flexibility in your cooking. In conclusion, this recipe is easy to follow and customize. Enjoy creating this dish and make it your own!$

Savor the deliciousness of Pesto Chicken Penne Bake with this easy recipe! Packed with chicken, creamy ricotta, and vibrant cherry tomatoes, it’s a perfect family meal in just under an hour. This comforting dish is layered with cheesy goodness and finished with fresh basil for an irresistible bite. Get ready to impress your loved ones with this simple yet gourmet bake.

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Ingredients

2 cups penne pasta

2 cups cooked chicken breast, shredded

1 cup basil pesto

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

½ cup Parmesan cheese, grated

1 cup cherry tomatoes, halved

1 tablespoon olive oil

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions

Begin by preheating your oven to 375°F (190°C). This ensures that your bake will cook evenly and thoroughly.

In a large pot, bring salted water to a rolling boil. Cook the penne pasta according to the package instructions, aiming for an al dente texture. Drain the pasta once done and set aside to cool slightly.

In a mixing bowl, combine the shredded chicken, basil pesto, ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan cheese. Season the mixture with salt and pepper to taste. Use a spatula or spoon to thoroughly mix the ingredients until they are well combined and creamy.

Gently fold the cooked penne pasta into the chicken and pesto mixture, ensuring that every piece of pasta is generously coated in the flavorful sauce.

Grease a 9x13 inch baking dish with a bit of olive oil or non-stick spray. Layer half of the pasta mixture into the dish, followed by an even layer of halved cherry tomatoes, which will add a burst of freshness. Top with the remaining pasta mixture, spreading it out evenly.

To create a deliciously cheesy topping, sprinkle the remaining mozzarella and Parmesan cheese over the top layer of the bake.

For a golden finish and extra flavor, drizzle olive oil over the cheese layer.

Cover the baking dish tightly with aluminum foil to help everything steam nicely. Bake in the preheated oven for 25 minutes. After this, carefully remove the foil and continue baking for another 10-15 minutes, or until the cheese is beautifully melted and bubbling.

Once done, remove the dish from the oven and let it cool for about 5 minutes. This will help set the layers and make serving easier. Garnish with fresh basil leaves before serving to add a vibrant touch.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6

- Presentation Tips: Serve the bake directly from the dish for a comforting family meal. Alternatively, dish up individual portions and drizzle with a little extra pesto or olive oil for a refined touch.