Back to Pesto Chicken Mostaccioli

Print Options


Card Sizes

Pesto Chicken Mostaccioli Recipe

Pesto Chicken Mostaccioli Recipe

“I was looking for something new to whip up and decided to invent my own recipe. We love pesto and mac and cheese…but who knew what a yummy combination it would be with chicken nuggets!” Comfort food to the max, it's great for a crowd! Rebecca Stablein - Lake Forest, California
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:10 servings


  • 1 package (16 ounces) mostaccioli
  • 1 package (16 ounces) frozen breaded chicken tenders
  • 4 cups (16 ounces) shredded cheddar cheese
  • 1 container (16 ounces) sour cream
  • 1 carton (15 ounces) ricotta cheese
  • 3/4 cup prepared pesto
  • 2/3 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup dry bread crumbs
  • 1/4 cup butter, melted


  • 1. Cook mostaccioli and chicken according to package directions. Meanwhile, in a large bowl, combine the cheddar cheese, sour cream, ricotta, pesto, cream and Parmesan cheese.
  • 2. Chop chicken tenders and drain mostaccioli; add to cheese mixture. Toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes (dishes will be full). Combine bread crumbs and butter; sprinkle over the top.
  • 3. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Yield: 2 casseroles (5 servings each).

Nutritional Facts

1-1/2 cups equals 921 calories, 59 g fat (32 g saturated fat), 177 mg cholesterol, 963 mg sodium, 57 g carbohydrate, 3 g fiber, 38 g protein.

Reviews for Pesto Chicken Mostaccioli

Sort By :
Reviewed May. 3, 2014

"My neighbor brought one of her casseroles over to us....WOW this was great. I've added it to my recipe box"

Reviewed Jul. 9, 2012

"I can't believe this is a contest winning recipe! Disgustingly gross! The concept is good, but needs to be changed to include real food. I agree with using regular chicken rather than the horribly unhealthy frozen breaded chicken nuggets. It's not even cost effective. Prepared foods are far more expensive not to mention unhealthy when compared to unprepared foods. Only the use of bread crumbs rather than potato chips keeps it out of the running for the next trailer trash cookbook."

Reviewed Mar. 1, 2012

"This sounded good until I looked at the ingredients, Yikes! I have to watch my cholesterol- way too much fat! Will not make this, its just fatty and sloppy cooking."

Reviewed Dec. 20, 2011

"Too much pesto. May try again and cut back the amount of pesto"

Reviewed Nov. 8, 2011

"Loved it but made the change of regular poached chicken breast instead of breaded. thanks for the recipe"

Reviewed Sep. 16, 2011

"I made this recipe with a few changes to make it fewer calories: Milk in place of heavy whipping cream, reduced fat sour cream, skim milk ricotta cheese, and I omitted the butter on top. It was delicious!"

Reviewed Aug. 9, 2011

"This is a heart attack waiting to happen.!! --Madeline"

Reviewed Aug. 8, 2011

"This is a heart attack on speed. Good grief, look at the calories and amount of fat.!!!"

Reviewed Mar. 16, 2010

"Love this recipe I hunted it down because I had misplaced it awesome that you have enough for another night."

Reviewed Jan. 7, 2010

" I am a subscriber, have subscribed for years and years, have even published in Taste of Home.  You do nothing but piss me off when you do this.


Reviewed Jan. 7, 2010

"Delicious, this recipe is very kid-friendly, although the pesto adds a twist that adults enjoy as well."

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.