PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
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 oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 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
CHICKEN PESTO PASTA
Rich and creamy Chicken Pesto Pasta Bake with tomatoes, whole wheat noodles, bright pesto, and Greek yogurt. Healthy, freezer friendly, and flavor packed!
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
- In a large skillet, heat the olive oil over medium high. Once the oil is hot and shimmering, add the diced chicken. Sprinkle with salt and pepper. Sauté the chicken until golden on all sides and fully cooked through, about 4 minutes. Remove to a plate and set aside.
- In a large stockpot of boiling, generously salted water, cook the pasta to al dente according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain. Return pasta to the stockpot.
- While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined.
- Stir in the spinach, breaking it up as needed and stirring until evenly combined.
- To the stockpot with the pasta, add the pesto/Greek yogurt mixture. Gently stir to coat the noodles in the pesto mixture. If the sauce is too thick, splash in some of the pasta water. It should be a little saucy.
- Add the cooked chicken, cherry tomatoes, and red pepper flakes. Gently toss to combine.
- Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1/2 cup mozzarella and half of the basil. Layer the remaining half of the pasta over the top, spreading it into an even layer. Sprinkle with the remaining 1/2 cup mozzarella.
- Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the Parmesan cheese and fresh basil. Serve warm.
Nutrition Facts : ServingSize 1 (of 10), Calories 300 kcal, Carbohydrate 33 g, Protein 25 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 47 mg, Fiber 4 g, Sugar 4 g
PESTO CHICKEN PENNE CASSEROLE
Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends. Makes a lot, so freeze some or halve the recipe.
Provided by Lindalou
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
- Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.
Nutrition Facts : Calories 760.2 calories, Carbohydrate 40.7 g, Cholesterol 114.1 mg, Fat 47.2 g, Fiber 3.4 g, Protein 45.4 g, SaturatedFat 18.2 g, Sodium 1209.9 mg, Sugar 4.2 g
CHICKEN PESTO PASTA BAKE
This recipe was born out of my need to use up some things from my freezer- chopped chicken meat and homemade basil pesto. It's easy, tasty, and can be made ahead. If you want to make a one dish meal out of this, toss in a 10 ounce bag of thawed frozen vegetables. I used homemade stock as well, but canned will work fine.
Provided by IngridH
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook the pasta to just short of al dente.
- Drain the pasta, and place in a large mixing bowl.
- Add the chopped chicken and pesto to the bowl, and stir to coat.
- If adding vegetables, add them to the bowl now.
- Preheat the oven to 350°F.
- Spray a 9x13 baking dish with cooking spray.
- In a medium saucepan, melt the butter over medium heat.
- Add the flour, and whisk to form a roux.
- Cook for 2-3 minutes.
- Slowly whisk the stock into the roux.
- Bring to a boil, and contiue to whisk until the sauce is slightly thickened.
- Crumble the boullion cube, and add to the sauce.
- Stir in the lemon juice.
- Taste the sauce for seasoning, and add salt or pepper as needed.
- Add the sauce to the chicken and pasta mixture.
- Stir to combine well, then place the mixture in the prebared baking dish.
- Top with the grated cheese.
- If making ahead, cover at this point and chill until needed.
- Bake at 350F for 20-25 minutes, or until the sauce is bubbly and the top is golden. If made ahead, the baking time may need to be increased.
PESTO PASTA CHICKEN BAKE
Creamy and delicious and nice enough to serve to guests.
Provided by Genevieve Johns Seivert
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 1/2-quart baking dish with cooking spray.
- Drain pasta and place in a large bowl. Add cooked chicken, cream of chicken soup, artichoke hearts, 1 cup Parmesan cheese, pesto, sun-dried tomatoes, and pimento peppers; mix to combine. Spoon pasta mixture into the prepared baking dish. Sprinkle with additional Parmesan.
- Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes.
Nutrition Facts : Calories 607.6 calories, Carbohydrate 56 g, Cholesterol 58.3 mg, Fat 30.2 g, Fiber 5.1 g, Protein 31.4 g, SaturatedFat 8.4 g, Sodium 1072.8 mg, Sugar 2.7 g
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