CHICKEN PESTO PASTA W/ MELTED MOZZARELLA
- WineCheeseScallops
- Jul 22
- 5 min read
Looking for a quick but satisfying weeknight dinner that still feels indulgent? Our Chicken Pesto Pasta with Melted Mozzarella is just what you need! Tender chicken breasts are pan-seared and sliced, then layered over perfectly cooked penne pasta tossed in a vibrant, homemade pesto sauce. The finishing touch? A blanket of shredded mozzarella melted to bubbly perfection under the broiler. It’s cheesy, flavorful, and soul-satisfying—ready in under an hour!
This dish hits all the right notes: savory, herbaceous, creamy, and comforting. Whether you're whipping it up for the family after a busy day or treating yourself to a cozy night in, this recipe delivers on both taste and ease. Plus, it’s an easy way to use up that batch of homemade pesto or any store-bought version you love. Add a sprinkle of fresh basil, and dinner is done!
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Highlighted Ingredients
Pesto:
Pesto is the heart of this dish, infusing each bite of pasta with vibrant herbaceous flavor. Made from fresh basil, garlic, pine nuts or walnuts, Parmesan, and olive oil, pesto offers a rich, earthy depth and fresh aroma. You can use store-bought in a pinch, but homemade pesto really elevates the flavor profile. Bonus: it’s freezer-friendly, so you can make a big batch and always have some on hand!
Mozzarella Cheese:
Mozzarella brings creamy, melty magic to this pasta. Opt for shredded whole milk mozzarella for the best melt and flavor. When broiled on top of the pasta and chicken, it forms a golden, gooey topping that perfectly complements the pesto and brings everything together. You can even experiment with smoked mozzarella for a slightly different twist.
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This recipe came from the desire to combine our favorite weeknight elements—pasta, chicken, pesto, and cheese—into one easy dish that still feels special. It’s inspired by classic Italian flavors but simplified for the home kitchen. The broiled mozzarella topping adds a restaurant-quality touch without any extra fuss, and the combination of fresh basil and garlicky pesto is a crowd-pleaser every time. Whether you're looking to repurpose leftover pesto or just want something that feels comforting without being heavy, this pasta delivers.
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Tips, Serving Suggestions, or Storage Advice
Use homemade pesto for the freshest flavor, but high-quality store-bought works great in a pinch.
Pound your chicken breasts to an even thickness before cooking to ensure they cook evenly.
Let the chicken rest for 5–10 minutes before slicing to keep the juices locked in.
Slice chicken against the grain for maximum tenderness.
Add a splash of white wine or chicken broth when reheating chicken in the skillet to keep it juicy.
Use oven-safe bowls for broiling, but make sure to handle them carefully with oven mitts.
Serve with a side salad or garlic bread for a complete meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer to maintain the texture of the cheese and chicken.
Garnish with fresh basil right before serving for a pop of color and flavor.
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Unique Recipe Qualities | CHICKEN PESTO PASTA W/ MELTED MOZZARELLA
Combines classic Italian flavors with easy weeknight prep.
Broiled mozzarella adds a fun, gooey, cheesy twist.
Uses just one skillet and one pot—minimal cleanup!
Customizable with different pasta shapes or proteins.
Great way to use up leftover pesto.
Ideal for individual servings—easy to assemble per bowl.
Family-friendly and kid-approved.
Elegant enough for a casual dinner party.
Pesto and mozzarella make the dish feel rich without being heavy.
Ready in under an hour, start to finish.
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Chicken Pesto Pasta with Melted Mozzarella
Quick Weeknight Dinner
Ingredients:
1 lb penne pasta, cooked according to package instructions
1 cup homemade pesto (or quality store-bought pesto)
2 large chicken breasts
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
¼ cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil, divided
1 package (2 cups) shredded mozzarella
Fresh basil, for garnish
Instructions:
Season the chicken breasts with salt and pepper. Lightly dredge them in flour, shaking off the excess.
In a large skillet over medium heat, melt the butter and 1 tablespoon of olive oil. Cook the chicken breasts for 7–8 minutes per side, or until fully cooked through. Transfer to a plate, tent with foil, and let rest.
Meanwhile, cook the pasta according to package directions. Drain and toss with the pesto.
Slice the chicken breasts against the grain to maximize tenderness. If the thickest parts aren't fully cooked, return the slices to the pan with a splash of white wine and olive oil to finish cooking.
To assemble, turn on the broiler. Divide the pesto-coated pasta into oven-safe bowls. Top each with sliced chicken and a generous handful of shredded mozzarella.
Place the bowls on a baking sheet and broil until the cheese is melted, golden, and bubbly—watch closely!
Carefully remove from the oven (use oven mitts). Garnish with fresh basil and serve. Tip: To prevent the bowls from sliding while serving, place a towel or paper towel on a plate, then set the hot bowl on top.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Can I use a different type of pasta?
Yes! Fusilli, rigatoni, or farfalle all work well with pesto and hold up nicely under the broiler.
What kind of pesto should I use?
Homemade basil pesto is ideal, but any high-quality store-bought variety will work. You can also try sun-dried tomato or arugula pesto for a twist.
Can I make this ahead of time?
You can prep the chicken and pesto pasta in advance, then assemble and broil just before serving.
How do I avoid dry chicken?
Cook the chicken until just done, and always slice against the grain. Letting it rest before slicing helps retain moisture.
Can I make it vegetarian?
Absolutely—just skip the chicken or replace it with sautéed mushrooms, zucchini, or chickpeas.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
What’s the best cheese for melting?
Whole milk shredded mozzarella melts beautifully, but you can mix in fontina or provolone for extra richness.
Can I use pre-cooked chicken?
Yes! Rotisserie or leftover grilled chicken works great. Just warm it slightly before adding to the dish.
Is it okay to broil in ceramic bowls?
Yes, but double-check that they’re broiler-safe. Avoid sudden temperature changes to prevent cracking.
What sides go well with this dish?
A crisp green salad, garlic bread, or roasted vegetables are perfect pairings.
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Their high-quality selection never disappoints!
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