ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
PESTO-CHICKEN PENNE CASSEROLES
Creamy, flavorful and so easy to fix, this meal-in-one will wow family and friends. Get ready for recipe requests for this easy chicken casserole! -Laura Kayser, Ankeny, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (6 servings each).
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.
Nutrition Facts : Calories 612 calories, Fat 30g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 829mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 42g protein.
CHICKEN PESTO PENNE
"Served with a side dish of vegetables, this makes a filling meal for two," writes Bill Hilbrich of Saint Cloud, Minnesota. "Sometimes I use cooked shrimp instead of chicken."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat.
Nutrition Facts : Calories 392 calories, Fat 17g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 282mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
PESTO CHICKEN PENNE CASSEROLE
Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends. Makes a lot, so freeze some or halve the recipe.
Provided by Lindalou
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
- Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.
Nutrition Facts : Calories 760.2 calories, Carbohydrate 40.7 g, Cholesterol 114.1 mg, Fat 47.2 g, Fiber 3.4 g, Protein 45.4 g, SaturatedFat 18.2 g, Sodium 1209.9 mg, Sugar 4.2 g
PENNE WITH PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
- Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
- Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
- Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts
PESTO CHICKEN PENNE
This recipe is a nice change of pace from the typical pasta with meat, cheese and tomato sauce routine. It is reminiscent of macaroni and cheese but the pesto definitely offers more depth than the traditional version. All three of my kids (including my 2 year-old) cleaned their plates and that is a feat in itself! Serve with a side salad to get your veggies! (This is my adopted and revised version of Recipe #356847. I changed so many things, including halving the recipe to feed my family of five, that I figured a new recipe post was in order.)
Provided by PSU Lioness
Categories Macaroni And Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook penne according to package instructions.
- While penne is cooking, heat a large skillet over Medium-High heat.
- Add chicken, onion flakes, garlic powder and seasoned salt and cook until chicken juices run clear or until the chicken is no longer pink in the middle.
- Drain pasta and add chicken to the pasta pot. Gently toss to combine.
- In a separate bowl, combine 1 cup cheddar cheese, Greek yogurt, cottage cheese, pesto, half and half and shredded Parmesan. Mix well.
- Pour pesto mixture into the pot with chicken and pasta. Stir gently until well coated.
- Pour mixture into a 7x11 glass baking dish.
- Sprinkle reserved 1/2 cup cheese over the penne mixture.
- Bake, uncovered, for 25 minutes or until it is hot and bubbly.
- Turn oven to broil and cook for 5 minutes or until the cheese starts to brown. Watch it carefully because it can burn easily!
Nutrition Facts : Calories 403.4, Fat 13.6, SaturatedFat 7.4, Cholesterol 84.9, Sodium 458.9, Carbohydrate 37, Fiber 4.2, Sugar 4.5, Protein 32.8
CHICKEN PESTO PENNE
We had a wonderful pasta dish at a local restaurant and I have spent time recreating and (blush blush) I think improving on it. This is not low fat, but it is nice for a once in a while treat. If you want to indulge even more, perhaps for company, (and make it taste even better) use full fat cream instead of the half and half! I use bought, jarred pesto but homemade would be even better. I hope you enjoy it!
Provided by Paja9203
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Season and saute the chicken breast. Remove from the pan and keep warm.
- Meanwhile, cook the penne in salted boiling water.
- In the same pan as the chicken breast, saute mushrooms and onion. When almost done, add garlic and saute until fragrant.
- Add cream and pesto and bring to a boil. Put the chicken back in the pan and add the sun-dried tomatoes Simmer gently for 5 to 10 minutes to thicken.
- Add most of the parmesan (reserving a little for the top).
- Drain the penne saving some of the water.
- Add the penne to the sauce and stir. Add reserved water if needed to thin the sauce.
- Serve penne topped with the saved parmesan and basil if using.
- Serve.
More about "pesto chicken penne recipes"
LEMON-GARLIC CHICKEN PENNE WITH PESTO AND SPINACH
From eatingwell.com
5/5 (2)Total Time 1 hr 15 minsAuthor Eatingwell Test KitchenCalories 349 per serving
- For marinade, in a small bowl, combine lemon peel, lemon juice and 2 tablespoons garlic. Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag and turn to coat chicken. Marinate in refrigerator for 30 minutes, turning bag occasionally.
- Preheat oven to 375 degrees F. Drain chicken and discard marinade. Sprinkle chicken with black pepper and 1/8 teaspoon salt. Place chicken in a foil-lined shallow roasting pan. Roast for 40 minutes or until an instant-read thermometer inserted into inside thigh muscle registers 165 degrees F. Allow to cool before removing meat from the bone and shred or cut into bite-size pieces. Transfer to an airtight freezer container. Cover and seal.
- To serve, cook pasta according to package directions; drain. Meanwhile, place dried tomatoes in a small bowl; pour enough hot water over tomatoes to cover and let stand until tomatoes are softened. Cut softened tomatoes into thin bite-size strips.
- For pesto, in a small skillet, cook pine nuts over medium heat about 3 minutes or until toasted, stirring often; set aside to cool. In a food processor, combine basil, pine nuts, oil, 2 tablespoons Parmesan cheese and 1 tablespoon garlic. Cover and process until smooth.
20-MINUTE PESTO CHICKEN AND VEGETABLES | THE …
From themediterraneandish.com
4.8/5 (129)Calories 246 per servingCategory Main Course
- Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
- In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
- If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
CHICKEN PESTO PASTA WITH TOMATOES – WELLPLATED.COM
From wellplated.com
4.8/5 (39)Calories 300 per servingCategory Dinner, Main Course
- In a large skillet, heat the olive oil over medium high. Once the oil is hot and shimmering, add the diced chicken. Sprinkle with salt and pepper. Sauté the chicken until golden on all sides and fully cooked through, about 4 minutes. Remove to a plate and set aside.
- In a large stockpot of boiling, generously salted water, cook the pasta to al dente according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain. Return pasta to the stockpot.
- While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined.
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