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Pesto Chicken Mostaccioli

Total Time

Prep: 25 min. Bake: 25 min.


2 casseroles (5 servings each)

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? This is comfort food to the max, and it's great for a crowd! —Rebecca Stablein, Gillette, Wyoming


  • 1 package (16 ounces) mostaccioli
  • 1 package (16 ounces) frozen breaded chicken tenders
  • 4 cups shredded cheddar cheese
  • 2 cups 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 11x7-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.

Nutrition Facts

1-1/3 cups: 921 calories, 59g fat (32g saturated fat), 177mg cholesterol, 963mg sodium, 57g carbohydrate (7g sugars, 3g fiber), 38g protein.

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