Chicken Pesto Pasta Bake
Chicken Pesto Pasta Bake – a dump and bake dinner with broccoli, tomatoes, chicken, cottage cheese, and pesto.
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CHICKEN PASTA BAKE
This dinner literally came together by me pulling out what was in my fridge and saying, “Let’s do this.”
Unfortunately the first time I tried it, it didn’t turn out. I stirred everything together in the beginning which didn’t give the pasta enough moisture to cook.
Order and timing is everything. You have to let the pasta hang out on the bottom with the broth and then you can stir it together later in the process.
CHICKEN RECIPES:
- Teriyaki Chicken
- Chicken and Cheese Quesadilla Pie
- One-Pan Cheesy Chicken, Broccoli, and Rice
- Chicken Pot Pie Soup
- Baked Chicken Chimichangas
- Creamy Chicken Noodle Skillet
- Homemade Chicken Noodle Soup
- Chicken in Basil Cream Sauce
Chicken Pesto Pasta Bake
Chicken Pesto Pasta Bake - a dump and bake dinner with broccoli, tomatoes, chicken, cottage cheese, and pesto.
Ingredients
- 1 lb ditalini pasta
- 3 cups low-sodium chicken broth
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup cottage cheese
- 1/2 cup basil pesto
- 2 cups broccoli florets
- 1½ cups grape tomatoes
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees. In a 9x13 baking dish, pour the ditalini or other small pasta. Pour the chicken broth on top, stir, and flatten so the pasta is covered.
- Add the chicken pieces on top. Sprinkle the chicken with salt, garlic powder, and onion powder. Spread the cottage cheese on top of the chicken and top with basil. Sprinkle the broccoli florets and grape tomatoes on top. Cover tightly with foil and bake 40 minutes. Uncover, stir and sprinkle with mozzarella and Parmesan cheese. Bake for 5-10 minutes or until cheese is melted and pasta is soft. Serve.
