Pesto-Penne Chicken Bake

Homemade pesto flavors penne and chicken for an incredibly refreshing and intensely flavorful casserole. This pesto’s key ingredient is pistachios, which intensifies the green hue of the pesto and adds a savory sweet element. You can use nearly any kind of pasta if you happen to have another type on hand. I’ve prepared the casserole with elbow macaroni and bow tie pasta, and it tastes just as delicious. • serves 6

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Pesto

• ⅓ cup pine nuts
• ⅓ cup walnuts
• ¼ cup shelled pistachios
• 4½ cups packed fresh basil leaves
• 8 garlic cloves, minced
• 1 cup plus 2 tablespoons extra virgin olive oil
• 1 cup plus 2 tablespoons freshly grated Parmesan cheese
• ¾ teaspoon kosher salt
• ¾ teaspoon freshly cracked black pepper

Penne-Chicken Casserole

• 3 tablespoons extra virgin olive oil
• 1 pound boneless skinless chicken breasts (about 2)
• ½ teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 12 ounces dry penne pasta
• ½ cup quality whole-milk ricotta cheese
• ¼ cup crème fraîche or sour cream
• 3 tablespoons freshly grated Parmesan cheese

For the pesto, blend the pine nuts, walnuts, and pistachios in a food processor until finely chopped, about 20 seconds. Add the basil and garlic and blend until smooth, about 30 seconds. While the food processor is running, slowly pour the olive oil into the feed tube. Add the Parmesan, salt, and black pepper and blend until completely smooth. Empty into a bowl and cover with plastic wrap, pressing the plastic wrap onto the top of the pesto. Makes about 3 cups. Place in the refrigerator for up to 1 week.

For the casserole, heat 2 tablespoons of the olive oil in a medium frying pan. Coat the chicken breasts with the salt and pepper and add it to the pan. Cook until lightly golden on both sides and completely cooked through, about 30 minutes. Set aside to cool. Cut the chicken into 1-inch-thick strips.

Preheat the oven to 375°F.

Prepare the penne according to the package directions, until al dente. Drain and rinse with cold water to prevent the pasta from continuing to cook. Toss with the remaining 1 tablespoon olive oil and set aside.

In a large bowl, mix 2 cups of the pesto, the ricotta, and crème fraîche until smooth. Add the chicken and penne and toss to coat. Empty the mixture into a large casserole dish and sprinkle the Parmesan on top. Bake for about 30 minutes, until the tips of the penne are golden brown. Serve immediately.