This recipe is adapted from The Deen Family Cookbook – the first book I downloaded on my iPad, and it is wonderful. I had some pesto from the calzone braid that I wanted to use up and this recipe fit the bill. The original recpie was just a cheesy pasta bake; I added chicken to make it into a nice meal.
This was a fabulous dish! We couldn’t stop eating it. The pesto wasn’t overwhelming – it just gave it a nice flavor. It was simple to put together, as most of Paula Deen’s recipes are. It could easily be made ahead of time and popped in the oven after work. I know that I will be making this again!
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Cheesy Chicken Pesto Pasta
serves 4 to 6
- 2 chicken breast, cooked and chopped (I sprinkled my chicken with some garlic seasoning before I cooked it)
- 8 oz spaghetti
- 6 oz pesto
- 8 oz ricotta cheese
- 1 1/2 cups shredded mozzarella or Italian cheese blend
- 1/2 cup grated parmesan cheese
Preheat oven to 400.
Cook spaghetti for 2 minutes less than the package directions specify. Drain the spaghetti well and transfer it to a bowl. Stir in chicken, ricotta, pesto, 1/2 cup mozzarella and 1/4 cup of the parmesan cheese. Toss the mixture well and transfer it to a 9-inch square dish. Sprinkle with remaining mozzarella and parmesan cheese.
Bake until the cheese is melted, about 20 minutes. Turn the oven to broil and broil for 1 minutes or until golden.