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!
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.
Video
Notes
Short on time? Try this recipe with rotisserie chicken. This is a great way to use up leftovers.
Nutrition
Calories: 707kcalCarbohydrates: 60gProtein: 52gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 129mgSodium: 801mgPotassium: 765mgFiber: 3gSugar: 3gVitamin A: 929IUVitamin C: 2mgCalcium: 268mgIron: 2mg
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