An easy dump recipe, pesto rotisserie chicken bake recipe.
As a mom of three, having recipes that are simple and quick are a must during the hectic school week. This pesto rotisserie chicken bake meets all the criteria for the perfect mid-week meal. It includes ingredients that are easy to use. The only pre-cooking you have to do is cooking the pasta. That is it!
Pasta and chicken.
I am always loving a good pasta and chicken mixup. I normally go with chicken breasts, but decided to go with pre-pulled rotisserie chicken that I picked up from Costco. Chicken is already cooked and the mess that comes with pulling chicken off the bone is also not a worry.
This pesto rotisserie chicken bake includes this ready-to-go chicken, basil pesto, fusilloni pasta, thick cut mozarella and parmesan shredded cheese. Hello one dish pasta bake!
Basil Pesto brings the flavor.
I love basil pesto. I could almost put it on anything. If you have never tried basil pesto, then you have got to give it a try. It is especially good when paired with pasta and chicken. I have made homemade basil pesto. If I don’t have fresh basil, then I will opt for the store bought version.
Cheese and all the cheese.
The cheese you use when baking really does matter. For this pesto rotisserie chicken bake, I used a farm thick mozzarella and a shredded parmesan cheese. I even like to use shaved parmesan cheese at times. So good! This mozzarella cheese melts well and doesn’t get clumpy. If it is easier for you, you can use an Italian blend cheese.
HOw easy is this recipe?
This recipe is really easy. All you need to do is take your pulled rotisserie chicken from Costco (or pull it yourself), and add it to a large bowl. Season the rotisserie chicken with 1/2 tsp garlic, 1/2 tsp onion powder, and salt/pepper to taste. Mix in the entire container of basil pesto. Then toss in your parmesan cheese and mix.
- 1 1/2 lb hand pulled rotisserie chicken
- 16 oz fusilloni pasta
- 2 cups mozarella shredded cheese
- 5 oz Parmesan shredded cheese
- 6.5 oz rustic basil pesto
The noodles don’t have to be completely cooled when you assemble. Rinse the noodles a little and reserve 1/4 cup of the pasta water. Add the cooked pasta and the pasta water to the other mixed ingredients and gently mix. Pour everything into a 9×13, pre-greased, casserole dish. Lastly, top with the mozzarella cheese.
Cover the casserole dish with aluminum foil, and bake at 375 for 30 minutes. Uncover and bake for an additional 5 more minutes. That’s it! You can also prep this a day ahead and toss it in the oven when you are ready.
- 1 1/2 lbs hand pulled rotisserie chicken
- 1 lb fusilloni pasta
- 1/4 cup reserved pasta water
- 5 oz. freshly grated parmesan cheese
- 2 cups mozarella farm style thick shredded cheese
- 6.5 oz Rustic Basil Pesto
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- Preheat oven to 375
- Cook fusilloni according to package
- While pasta cooks, prep the rest of the casserole; remember to reserve 1/4 cup of the pasta water after the pasta has cooked.
- Add the rotisserie chicken to a large bowl with seasoning and toss
- Add the basil pesto and mix, then add the parmesan cheese, the mozarella cheese and gently mix
- Gently toss in the cooked fusilloni and the pasta water.
- Dump everything into a pre-greased casserole dish and top with the mozarella shredded cheese.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove from the oven, uncover, and cook for an additional 5 minutes.
Meal prepping with this pesto rotisserie chicken bake.
Trust me, you want to give this pesto rotisserie chicken bake a try. It is not only easy but so good. If you like an easy dish for a busy week, this recipe is for you! Do you have a dish that is your go to during busy weeks? Let me know your favorites in the comments!
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