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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 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. Yield: 2 casseroles (5 servings each).

Nutritional Facts

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

Reviews for Pesto Chicken Mostaccioli

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Buschbacher User ID: 2179677 143745
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"

Maiden Faire User ID: 5247517 97835
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."

zoe_cat User ID: 6555154 210644
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."

patsylee39 User ID: 533540 210643
Reviewed Dec. 20, 2011

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

Kathy H User ID: 859463 180999
Reviewed Nov. 8, 2011

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

meghabs User ID: 4476676 104722
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!"

irisher1 User ID: 5345233 112130
Reviewed Aug. 9, 2011

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

hashas User ID: 6038600 112126
Reviewed Aug. 8, 2011

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

jillphuffman User ID: 1395494 112100
Reviewed Mar. 16, 2010

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

Janetplanet User ID: 431152 183353
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.


sjmeemken User ID: 3227775 180996
Reviewed Jan. 7, 2010

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

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