Chicken and pesto pasta bake
This hearty pasta bake is a perfect weeknight dinner for a hungry family. Packed full of tender chicken, fragrant homemade basil pesto and oozy melted cheese - it's everything you want in a dish.
- 15 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
Chicken and pesto pasta bake
- 2 cup firmly packed fresh basil leaves (about 1 bunch)
- 1 clove garlic, peeled
- 1/4 cup (40g) pine nuts
- 1/2 cup firmly packed baby spinach
- 1/3 cup (80ml) extra virgin olive oil
- 3/4 cup (60g) finely grated parmesan cheese
- 500 gram penne pasta
- 1 tablespoon extra virgin olive oil, extra
- 500 gram chicken thigh fillets, cut into 2cm pieces
- 100 gram bocconcini cheese, sliced thinly
Method
Chicken and pesto pasta bake
- 1Make pesto: Process basil, garlic, pine nuts and spinach in a small blender or food processor until chopped finely. With motor operating, add oil in a thin steady stream until combined. Stir in half the parmesan. Season to taste with salt and freshly ground black pepper.
- 2Cook pasta in a large saucepan of well-salted boiling water until just tender. Drain pasta.
- 3Meanwhile, heat extra oil in a medium frying pan. Add chicken; cook, stirring occasionally, until golden brown and just cooked through.
- 4Preheat oven grill on high heat.
- 5Toss pesto through the pasta and chicken in a large bowl; season to taste with salt and freshly ground black pepper. Place pasta mixture in a large ovenproof dish; top with remaining parmesan and bocconcini. Grill for a few minutes or until cheese is melted and parmesan is golden.
- 6Serve sprinkled with extra basil leaves, if desired.
Notes
Not suitable to freeze or microwave.
