A simple, flavor-packed combination of easy ingredients like basil pesto and sun-dried tomatoes make this a dinner the whole family will love. With the addition of chicken, peas, and cheese this is a pasta dish that can stand as a complete meal.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 8servings
Calories: 537kcal
Ingredients
16ozpastaany shape
8ozpestoprepared (about 1 cup)
1/2cupheavy creammilk or half and half will also work
2cupsshredded chicken(or chopped) Rotisserie works well
12ouncesfrozen peas
1jarjulienne cut sun dried tomatoes in oil8.5 ounce jar, drained
1cupshredded mozzarella cheeseor Italian blend
Instructions
Preheat the oven to 350˚F. Boil the pasta in salted water per package directions.
Drain pasta, and stir in pesto, cream, chicken, peas (no need to thaw,) and sun dried tomatoes.
Pour into a 9x13" casserole dish and sprinkle cheese over the top.
Bake for 20 minutes or until the cheese is melted and the casserole is piping hot. Serve immediately.
Notes
If you like a really cheesy casserole, you can double the cheese and mix half of it in with the pasta and use the other half on top.Recipe can be halved and made in an 8x8 or 9x9 baking dish.