Chicken Pesto Pasta Bake with Mozzarella | CookOS

Chicken Pesto Pasta Bake

Name: Chicken Pesto Pasta Bake with Mozzarella
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb boneless skinless chicken breasts; 10 oz broccoli florets; 10 oz pasta such as rigatoni or rotini; ½ cup pesto (homemade or store bought); ½ cup mozzarella cheese; ¼ cup Parmesan cheese

Chicken pesto pasta bake combines tender chicken breasts, broccoli, and pasta coated in fragrant pesto, then topped with melted mozzarella and parmesan for a comforting one-dish meal that comes together in under an hour.

🌍Italian 🏷️Chicken 🏷️Pasta 🏷️Pesto 🏷️Family-friendly 🏷️Dinner Sous vide

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Total

2h 30m

Servings

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb boneless skinless chicken breasts
10 oz broccoli florets
10 oz pasta such as rigatoni or rotini
½ cup pesto (homemade or store bought)
½ cup mozzarella cheese
¼ cup Parmesan cheese

6 Ingredients

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Instructions

1
Season 1 lb chicken breasts with salt and pepper, then vacuum seal. Place the chicken in a Suvie pan, cover with water and place in the bottom zone of Suvie. Place 10 oz broccoli in a Suvie roasting rack set within a Suvie pan. Pour 1/3 cup water into the pan. Load into the top cooking zone. Input settings and cook now or schedule. Bottom Zone: Sous Vide at 155°F for 2 hours. Top Zone: Steam for 10 minutes
2
Place 10 oz pasta in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Enter cook settings and cook now or schedule. Pasta, 4 cups, 10 minutes
3
After the cook, remove chicken from packaging and transfer to a cutting board. Cut chicken into bite size pieces and add to a large mixing bowl. Drain excess water from broccoli pan and then add broccoli to the bowl with the chicken. Add pasta to the bowl along with 1/2 cup pesto. Toss until ingredients are all well coated in pesto (adding more pesto if needed)
4
Divide the pasta mixture between two clean, dry Suvie pans. Divide 1/2 cup mozzarella and 1/4 cup Parmesan over each pan. Return pans to Suvie and broil for 7 minutes rotating pans halfway through cooking, watching closely to avoid burning
5
Remove pans when cheese is browned and bubbling, serve immediately

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Tips & Notes

Pro tips

Cook pasta 1–2 minutes under al dente before baking; it will continue softening in the oven and won't turn mushy.
Shred or cut chicken into bite-sized pieces before mixing to ensure even cooking and easier eating.
Toss the pesto with the cooked pasta while it's still warm so the sauce coats evenly and adheres better.
Top with cheese just before baking to prevent it from browning too much; if the top browns too quickly, tent with foil halfway through.

Substitutions

Boneless skinless chicken breasts → boneless chicken thighs (will be slightly more tender and forgiving)
Mozzarella and Parmesan → Gruyère or a sharp cheddar blend (for richer, more complex flavor)
Broccoli florets → fresh spinach or zucchini slices (swap 1:1 by volume)
Pesto (homemade or store-bought) → sun-dried tomato pesto or walnut-herb pesto (adjust to taste)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F (175°C) oven for 15–20 minutes until warmed through, or microwave individual portions.

Equipment

9x13 inch baking dish (or similar casserole dish) · meat thermometer (recommended for checking chicken doneness)

Common Questions

Can I use frozen broccoli instead of fresh?

Yes. Use frozen broccoli florets directly from the bag—no thawing needed. They may release more moisture, so consider draining them briefly before mixing into the pasta.