# What You'll Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Chicken
02 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized pieces
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon dried Italian herbs
→ Pesto
07 - 1/2 cup basil pesto
→ Sauce
08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 3 cups whole milk
11 - 1.5 cups shredded mozzarella cheese
12 - 1 cup shredded Parmesan cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/2 teaspoon garlic powder
15 - Salt and pepper to taste
→ Topping
16 - 1/2 cup panko breadcrumbs
17 - 1/4 cup grated Parmesan cheese
18 - 1 tablespoon olive oil
# Directions:
01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package directions. Drain and set aside.
03 - While pasta cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken pieces and season with salt, pepper, and Italian herbs. Cook 6-8 minutes until golden and cooked through. Remove from heat and toss with basil pesto until evenly coated.
04 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until the mixture thickens, about 4-5 minutes.
05 - Remove from heat and stir in mozzarella, Parmesan, cheddar cheese, and garlic powder. Season with salt and pepper to taste.
06 - In a large mixing bowl, combine cooked macaroni, cheese sauce, and pesto chicken. Gently mix until evenly coated with sauce.
07 - Spoon the macaroni and chicken mixture into the prepared 9x13 inch baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and 1 tablespoon olive oil. Mix until breadcrumbs are moistened.
09 - Sprinkle the panko mixture evenly over the casserole. Bake for 20-25 minutes until the mixture is bubbling around the edges and the topping is golden brown.
10 - Remove from oven and let rest for 5 minutes before serving. This allows the casserole to set slightly for cleaner portions.
