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Pesto Chicken Bake
A quick and easy dinner with just 5 ingredients, protein, and a ton of flavor!
servings
Ingredients
- 8 ounces pasta of choice
- 2 cups shredded chicken breast (see note#1)
- 1 cup pesto store bought or homemade
- 2 teaspoons crushed red pepper flakes (can omit if you do not like spicy)
- 1/4 cup fresh parmesan
- Garnish with fresh basil
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Instructions
- If slow cooking or cooking chicken in instant pot (see note #1)
- Bring a pot of water to boil, cook pasta al dente according to package, drain and set aside
- Preheat oven to 350 degrees
- In a large bowl add al dente pasta, shredded chicken, pesto, and crushed red pepper flakes. Gently mix together.
- In a baking dish, spread pasta chicken mixture evenly, and top with parmesan cheese. Bake in the oven for 20 minutes or until the cheese is melted on top. If you want the cheese more brown, you can low broil the top for a few minutes.
- Serve and can top with more parmesan if desired
Notes
- You can use a rotisserie chicken or you can use my instant pot shredded chicken or slow cooker shredded chicken using just kosher salt and black pepper instead of Mexican seasoning
Nutrition Information
Calories: 595kcal (30%), Carbohydrates: 48g (16%), Protein: 30g (60%), Fat: 30g (46%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 62mg (21%), Sodium: 752mg (33%), Potassium: 312mg (9%), Fiber: 3g (13%), Sugar: 4g (4%), Vitamin A: 1624IU (32%), Vitamin C: 0.01mg, Calcium: 197mg (20%), Iron: 2mg (11%)