Best Pesto Chicken Penne Recipes

PENNE WITH CHICKEN AND PESTO

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.

PESTO CHICKEN PENNE CASSEROLE

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.

PESTO-CHICKEN PENNE CASSEROLES

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.

PENNE WITH CHICKEN, ARTICHOKES, AND PESTO CREAM

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through.
• Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.

CHICKEN PESTO PENNE

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.

PENNE WITH SUN-DRIED TOMATO PESTO AND CHICKEN

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite (al dente), stirring occasionally, about 8 minutes.
• Meanwhile chop cooked chicken.
• Drain pasta, reserving 1 cup of the cooking liquid.
• Blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are very finely chopped.
• Transfer the tomato mixture to a large bowl and stir in the Parmesan and the chicken.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
• Season the pasta to taste, with salt and pepper and serve.

CHICKEN PESTO PENNE

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.

PESTO CHICKEN AND PENNE NOODLES

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.

PENNE WITH CHICKEN, PESTO AND ARTICHOKES

Steps:

• marinade chicken breasts in favorite marinade. Heat 2 tablespoons olive oil on medium high heat in a medium skillet. Add chicken breasts, brown 5 mins per side. Place chicken on a baking sheet, cook 30 minutes at 350 degrees, or until internal temp is 165. While chicken is cooking, cook penne according to instructions on the box. Heat 3 tablespoons olive oil in large pot over medium-high heat. Add the onion and garlic and sauté for 5-8 minutes, or until onion is tender. Add whole can of tomatoes, including the juice, and the artichoke hearts. Simmer for 8 minutes, until the sauce thickens then add the sun dried tomato pesto and cook for 1-2 minutes longer. Add in freshly cooked pasta add pinch of salt and pepper. Remove chicken from oven, slice into one inch cubes and add to pasta then add 1/2 cup parmesan cheese, stir and serve. Use extra 1/4 cup cheese to sprinkle on top when serving.

GARLIC PESTO CHICKEN WITH TOMATO CREAM PENNE RECIPE - (4.2/5)

Steps:

• Cut chicken into one inch strips. Using same knife make slits into chicken. Pour Lawry's marinade and pesto over chicken. Marinate overnight. Boil water and start on noodles. Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully. The marinade will evaporate/cook down. Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce, then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top.

PENNE WITH SUN DRIED TOMATO PESTO AND CHICKEN

Steps:

• 1. In the bowl of a food processor, combine the sun-dried tomatoes and their oil, garlic, basil, red pepper flakes, and nuts. Blend until roughly combine. Add the parmesan cheese and while continuously blending add the remaining 1/4 c. olive oil in a slow steady stream until the mixture comes together. (it will be thick) Check seasonings and add salt and pepper only if needed. Set aside or refrigerate until needed. Bring up to room temp. before using.
• 2. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8-15 minutes or as directed on the package. Drain, reserving 2 cups of the cooking liquid.
• 3. In the same warm pot you used to cook the pasta in add the pesto to the pasta and toss to coat, adding enough reserved cooking liquid to moisten and bring it together. Add the shredded chicken and mix well.
• 4. Transfer to a serving dish. Serve sprinkled with a little extra parmesan!

PENNE WITH SUNDRIED TOMATOES, PESTO AND GRILLED CHICKEN

Steps:

• Cook penne in a large pot of salted water. Meanwhile, in a large saucepan, saute garlic and sundried tomatoes for about a minute in olive oil Add grilled chicken pieces. Saute for another minute or two until flavours are blended and chicken is heated through. Drain the pasta, reserving 1 cup of the pasta water. Pour pasta into saucepan with sundried tomatoes and chicken. Add the pesto and pasta water and toss to coat the pasta. Sprinkle with a generous amount of parmesan and serve immediately.

PENNE PASTA WITH CHICKEN, MUSHROOMS AND PESTO SAUCE

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.

CHICKEN & VEGETABLE PENNE WITH PARSLEY-WALNUT PESTO RECIPE

Steps:

• Bring a large pot of water to a boil. Place walnuts in a small bowl and microwave on High until fragrant and lightly toasted, 2 to 2½ minutes. (Alternatively, toast the walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes.) Transfer to a plate and let cool. Set ¼ cup aside for topping. Combine the remaining ½ cup walnuts, parsley, garlic, salt, and pepper in a food processor. Process until the nuts are ground. With the motor running, gradually add oil through the feed tube. Add Parmesan and pulse until mixed in. Scrape the pesto into a large bowl. Add chicken. Meanwhile, cook pasta in the boiling water for 4 minutes. Add green beans and cauliflower; cover and cook until the pasta is al dente (almost tender) and the vegetables are tender, 5 to 7 minutes more. Before draining, scoop out ¾ cup of the cooking water and stir it into the pesto-chicken mixture to warm it slightly. Drain the pasta and vegetables and add to the pesto-chicken mixture. Toss to coat well. Divide among 4 pasta bowls and top each serving with 1 Tbsp. of the reserved walnuts.

PESTO CHICKEN PENNE

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.

PESTO PENNE WITH ROASTED CHICKEN

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.

CHICKEN PENNE PESTO

Steps:

• 1. Preheat oven to 375 degrees. Season chicken with salt & pepper and place on a foil lined baking sheet sprayed with non-stick cooking spray. Bake for about 20 minutes or until juices run clear.
• 2. While chicken is baking, in a 5-quart Dutch oven, make Penne pasta per package directions. Drain, cover, set aside to keep warm.
• 3. Add 3 tablespoons of butter to a large skillet and melt. Add onions, season with salt & pepper; cook for about 15 minutes, stirring frequently, until translucent. Add mushrooms and more salt & pepper. Add the minced garlic and Italian seasoning and gently stir until mushrooms have cooked down.
• 4. Once chicken has cooled to touch, carefully cut into cubes. Add the rest of the butter, milk, and mozzarella cheese to the pasta and stir. Add the chicken and onion mixture to the pasta and return the Dutch oven over the heat. Add the pesto sauce and stir gently until heated through.
• 5. Garnish with additional shredded cheese or freshly grated Parmesan cheese, if desired.

EASY PESTO CHICKEN PENNE

Steps:

• Heat olive oil in a large skillet over Medium-High heat. The pan needs to be big enough to be big enough to hold the chicken and penne.
• Cook diced chicken until no longer pink (about 7-10 minutes) and juices run clear. Drain any excess liquids from the pan.
• Meanwhile in a bowl, combine Parmesan cheese, sour cream and pesto.
• Pour sauce over chicken and heat until warm. Stir in pasta.
• Grate additional fresh Parmesan over pasta, if desired. Serve with garlic bread.
• You can also saute sun-dried tomatoes to stir into the Parmesan mixture, if desired.

PESTO PENNE WITH ROASTED CHICKEN

Steps:

• 1. Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking. Drain, reserving 1/2 c of the pasta water. Return drained pasta and broccoli to saucepan. 2. 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 c cheese to pasta mixture and toss to combine. 3. Divide the cooked pasta among 4 warm pasta bowls. Sprinkle with come additional Parmesan cheese, if you like. Top with coarsely ground black pepper. Serve the warm main dish immediately.

CHICKEN PESTO PENNE

Steps:

• Trim, wash and pat dry the chicken breast. Cut chicken into 1/2 inch cubes. sprinkle chicken with red pepper flakes, salt & pepper. Heat olive oil in a large skillet, add the chicken and saute until cooked through, about 5 minutes. Add the pesto, tapenade and minced garlic, saute for 1 minute. Add the cream. Saute until cream begins to bubble. Add the cooked penne , making sure to mix throughly. Turn off the heat and add the feta or mozzarella, mix once more. Serve with grated cheese sprinkled on top.