Real Recipes From Real Home Cooks ®

chicken pesto pasta crunch

(1 rating)
Recipe by
Bridget Olson
Twin Cities, MN

I'm an experimenter in the kitchen. I miss the mark frequently; but every so often it goes better then I envisioned it tasting. Usually because I'm on a tight budget and need enough to have leftovers and be able to freeze when possible and have learned sometimes it can be too much.lol

(1 rating)
yield 4 -6
prep time 45 Min
cook time 15 Min

Ingredients For chicken pesto pasta crunch

  • 2
    boneless chicken breast
  • 2 c
    shell noodles or your choice noodles
  • 1 pkg
    korr's pesto seasoning packet
  • 8 oz
    cheddar cheese, shredded you can choose you preferred cheese
  • 1 pkg
    italian seasoned croutons or different kind

How To Make chicken pesto pasta crunch

  • 1
    Boil chicken breast in pot until fully cooked. Then in a large mixing bowl with forks or your fingers shred or pullapart the chicken add 2-3 tbsp of extra virgin olive oil. To prevent chicken from being to dry. NOTE: 2 chicken breast for every 4 servings
  • 2
    Boil Pasta noodles according to package. Then rinse cold water, add to chicken and toss. NOTE: I usually do about 2 cups for 4 servings. If you perfer more or less noodles go with it.
  • 3
    In sauce pan make pesto sauce according to package directions. If you know how to make your own PESTO sauce go for it. Note: 1 package for every 4 servings unless you want it really creamy, then add more packets.
  • 4
    Add pesto sauce to chicken pasta mixture and toss. Add cheese stir it in. Pour croutons in a bowl and crush with any item that has a rounded bottom. Sprinkle on top of mixture,
  • 5
    Set in preheated oven for 350 degrees for 10-20 minutes or until cheese is melted. Every oven varies so keep watch as everything is already cooked.

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