Pesto Chicken Penne Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

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

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.

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.

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.

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!

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.

Steps:

• Cook Penne noodles til tender. Do not overcook. Rinse.
• Melt butter in pan.
• Pour noodles back in pan with butter and toss with the olive oil.
• Add Pesto sauce. Toss.
• Add cooked chicken breast chunks. Toss well.
• Serve with finely grated mozzerella cheese.

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!

Steps:

• Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking; drain, reserving 1/2 cup of the pasta water; return drained pasta and broccoli to saucepan.
• In a small bowl, combine pesto and the reserved pasta water.
• Add chicken, roasted red sweet peppers and pesto mixture to pasta in saucepan; toss gently to coat; heat through over medium heat; add 1/4 cup cheese to pasta mixture and toss to combine.
• Divide among 4 pasta bowls and sprinkle with additional Parmesan cheese if desired; top with ground black pepper and serve immediately.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, whisk the pesto mix, milk and oil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add chicken; heat through. Drain pasta. Add to the sauce and toss to coat. Sprinkle with cheese.

Steps:

• Boil pasta in salted water according to directions on the package.
• In a large skillet heat olive oil on medium heat.
• Cut chicken into small pieces, season with salt and pepper and cook in olive oil over medium heat for 5-7 minutes, until the outside appears cooked.
• Add mushrooms and cook for another 4-5 minutes, so they release water.
• Add pesto sauce and stir until evenly distributed. Continue cooking for another 2 minutes on medium.
• Add heavy cream, stir and then add blue cheese. Reduce heat to medium-low and cook for another 2 minutes, stirring frequently. The sauce should thicken and get creamy.
• Add cooked and drained pasta to the sauce and stir to evenly distribute the sauce.
• Serve with shredded parmesan cheese on top.