Chicken Pesto Pasta Crunch

Chicken Pesto Pasta Crunch

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Bridget Olson


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


★★★★★ 1 vote

45 Min
15 Min


  • 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.

Printable Recipe Card

About Chicken Pesto Pasta Crunch

Course/Dish: Chicken
Other Tag: Quick & Easy

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