Chicken Pesto Pasta Crunch

Chicken Pesto Pasta Crunch Recipe

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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


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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


  • 1Boil 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
  • 2Boil 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.
  • 3In 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.
  • 4Add 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,
  • 5Set 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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