Pesto Chicken Pasta Bake

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 12 oz penne pasta
• ¾ cup basil pesto
• 1 pint cherry tomatoes
• 1½ cup mozzarella cheese, shredded
• ¼ cup Parmesan cheese, grated (optional)
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh basil, chopped (optional)

Steps

1. Preheat oven to 375°F (190°C). Cook penne pasta according to package directions until al dente; drain and set aside.
2. While pasta cooks, cut chicken breasts into 1-inch cubes. Heat olive oil in a large skillet over medium heat. Add chicken, garlic powder, salt, and pepper; cook until chicken is browned and cooked through, about 5-7 minutes.
3. In a large mixing bowl, combine the cooked pasta, cooked chicken, pesto, and cherry tomatoes. Toss gently to coat everything evenly.
4. Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
5. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the dish is heated through.
6. If desired, sprinkle with grated Parmesan cheese and fresh basil before serving.