Chicken Pesto Pasta Bake
This chicken pesto pasta bake is the perfect meal for a busy weeknight. It is a cheesy casserole that the entire family will love and it cooks up so quickly!
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Servings: 6
Calories: 707kcal
Ingredients
- 16 oz penne rigate pasta
- 2 lbs chicken breasts cooked and chopped into bite sized pieces
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup pesto sauce
- 2 cups shredded mozzarella
Instructions
- Cook a 16 oz box of penne rigate in a large pot according to package directions.
- While the pasta is cooking, cook the chicken. Heat the olive oil in a large frying pan and cook the bite sized pieces of chicken breasts until they are cooked through.
- Preheat the oven to 400 degrees.
- Drain the pasta when done cooking and return to the pot. Add in the cooked chicken, pesto sauce, salt, pepper and garlic powder. Stir to combine.
- Pour the contents into a 9x13 greased casserole dish.
- Top with the shredded mozzarella cheese.
- Bake in a 400 degree oven for 10-15 minutes to melt the cheese.
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Notes
Short on time? Try this recipe with rotisserie chicken. This is a great way to use up leftovers.
Nutrition
Calories: 707kcal | Carbohydrates: 60g | Protein: 52g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 801mg | Potassium: 765mg | Fiber: 3g | Sugar: 3g | Vitamin A: 929IU | Vitamin C: 2mg | Calcium: 268mg | Iron: 2mg
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