Best 8 Pesto Chicken Mostaccioli Recipes
Pesto chicken mostaccioli is a classic dish that combines the flavors of pesto, chicken, and pasta. This dish is perfect for a weeknight dinner or a special occasion. The combination of flavors in this dish is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
PESTO CHICKEN MOSTACCIOLI
Make and share this Pesto Chicken Mostaccioli recipe from Food.com.
Provided by Chef shewmake
Categories Chicken
Time 50m
Yield 2 casseroles, 10 serving(s)
Number Of Ingredients 10
Steps:
- Cook mostaccioli and chicken according to package directions.
- Meanwhile, in a large bowl, combine cheddar cheese, sour cream, ricotta, pesto, half and half, and Parmesan cheese.
- Chop chicken and drain pasta.
- Add to cheese micture.
- Toss to coat.
- Transfer to two gresed 11X7 baking dishes (dishes will be full).
- Combine bread crumbs and butter. Sprinkle over top of casseroles.
- Bake, uncovered, at 350 for 25-30 min or until heated through and golden brown.
PESTO CHICKEN MOSTACCIOLI
I was looking for something new to whip up and decided to invent my own recipe. We love pesto and mac and cheese...but who knew what a yummy combination it would be with chicken nuggets? This is comfort food to the max, and it's great for a crowd! -Rebecca Stablein, Gillette, Wyoming
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (5 servings each).
Number Of Ingredients 10
Steps:
- Cook mostaccioli and chicken according to package directions. Meanwhile, in a large bowl, combine the cheddar cheese, sour cream, ricotta, pesto, cream and Parmesan cheese., Chop chicken tenders and drain mostaccioli; add to cheese mixture. Toss to coat. Transfer to two greased 11x7-in. baking dishes (dishes will be full). Combine bread crumbs and butter; sprinkle over the top., Bake, uncovered, at 350° for 25-30 minutes or until golden brown.,
Nutrition Facts : Calories 921 calories, Fat 59g fat (32g saturated fat), Cholesterol 177mg cholesterol, Sodium 963mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 3g fiber), Protein 38g protein.
PENNE WITH CHICKEN AND PESTO
I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.
Provided by MARYSTEVE
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 42.6 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 24 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 1.9 g
ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
TEENA'S SPICY PESTO CHICKEN AND PASTA
A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end.
Provided by LAGIRL
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
- Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.
Nutrition Facts : Calories 421.7 calories, Carbohydrate 45.5 g, Cholesterol 42.7 mg, Fat 15.2 g, Fiber 2.9 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 214.8 mg, Sugar 1.2 g
PESTO-CHICKEN PENNE CASSEROLES
Creamy, flavorful and so easy to fix, this meal-in-one will wow family and friends. Get ready for recipe requests for this easy chicken casserole! -Laura Kayser, Ankeny, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (6 servings each).
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.
Nutrition Facts : Calories 612 calories, Fat 30g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 829mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 42g protein.
PESTO PASTA WITH CHICKEN AND TOMATOES
Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In blender or food processor, place Pesto ingredients.
- Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
- In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
- Garnish with basil and 3 tablespoons Parmesan cheese.
Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g
PESTO CHICKEN PENNE
This recipe is a nice change of pace from the typical pasta with meat, cheese and tomato sauce routine. It is reminiscent of macaroni and cheese but the pesto definitely offers more depth than the traditional version. All three of my kids (including my 2 year-old) cleaned their plates and that is a feat in itself! Serve with a side salad to get your veggies! (This is my adopted and revised version of Recipe #356847. I changed so many things, including halving the recipe to feed my family of five, that I figured a new recipe post was in order.)
Provided by PSU Lioness
Categories Macaroni And Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook penne according to package instructions.
- While penne is cooking, heat a large skillet over Medium-High heat.
- Add chicken, onion flakes, garlic powder and seasoned salt and cook until chicken juices run clear or until the chicken is no longer pink in the middle.
- Drain pasta and add chicken to the pasta pot. Gently toss to combine.
- In a separate bowl, combine 1 cup cheddar cheese, Greek yogurt, cottage cheese, pesto, half and half and shredded Parmesan. Mix well.
- Pour pesto mixture into the pot with chicken and pasta. Stir gently until well coated.
- Pour mixture into a 7x11 glass baking dish.
- Sprinkle reserved 1/2 cup cheese over the penne mixture.
- Bake, uncovered, for 25 minutes or until it is hot and bubbly.
- Turn oven to broil and cook for 5 minutes or until the cheese starts to brown. Watch it carefully because it can burn easily!
Nutrition Facts : Calories 403.4, Fat 13.6, SaturatedFat 7.4, Cholesterol 84.9, Sodium 458.9, Carbohydrate 37, Fiber 4.2, Sugar 4.5, Protein 32.8
Tips:
- To save time, use a food processor to make the pesto.
- If you don't have a food processor, you can chop the basil, garlic, and pine nuts by hand.
- Be sure to use a good quality olive oil for the pesto.
- If you don't have mostaccioli, you can use another type of short pasta, such as penne or rigatoni.
- You can add other vegetables to the dish, such as chopped spinach, zucchini, or bell pepper.
- If you like a spicy dish, you can add a pinch of red pepper flakes to the pesto.
- Serve the dish immediately, topped with grated Parmesan cheese.
Conclusion:
Pesto chicken mostaccioli is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of pesto, chicken, and pasta is sure to please everyone at the table. This dish is also a great way to use up leftover pesto. So next time you have some extra pesto on hand, give this recipe a try.
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