Pesto Chicken Mostaccioli: A Comforting Casserole with a Lighter Twist

I remember the first time I tasted a dish remotely similar to this Pesto Chicken Mostaccioli. It was at a potluck, a sea of beige casseroles dotted with the occasional green bean casserole. This particular dish, though, had a vibrant green hue that hinted at something more exciting. One bite, and I was hooked – the creamy, cheesy sauce mingled perfectly with the tender chicken and pasta, and that unmistakable pesto flavor just sang. Now, I’ve taken that memory and tried to create a dish that’s just as comforting and flavorful but a little lighter on the waistline.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 45-50 minutes
• Servings: 10
• Yields: 2 casseroles
• Dietary Type: N/A (Can be modified for Gluten-Free)

Ingredients

• 16 ounces mostaccioli pasta
• 16 ounces grilled frozen chicken strips
• 2 cups shredded cheddar cheese
• 16 ounces fat-free sour cream
• 15 ounces skim milk
• 1/4 cup prepared pesto sauce
• 2/3 cup fat-free half-and-half
• 1/2 cup grated parmesan cheese
• 1/2 cup seasoned dry bread crumbs
• 1/4 cup light butter or margarine, melted

Equipment Needed

• Large pot
• Large bowl
• Two 11×7 inch baking dishes

Instructions

1. Begin by preheating your oven to 350°F (175°C). Make sure your oven rack is positioned in the center for even baking.

2. Next, cook the mostaccioli pasta according to package directions. Aim for al dente, as it will continue to cook in the oven. Drain the pasta well after cooking. Nobody likes a soggy casserole.

3. Simultaneously, cook the frozen grilled chicken strips according to package directions. You can thaw them slightly beforehand to speed up the process, but make sure they’re thoroughly cooked through.

4. While the pasta and chicken are cooking, prepare the cheese sauce. In a large bowl, combine the shredded cheddar cheese, fat-free sour cream, skim milk, prepared pesto sauce, fat-free half-and-half, and grated Parmesan cheese. This is where the magic happens!

5. Once the chicken is cooked, chop it into bite-sized pieces. This ensures that every bite of the casserole contains a delightful combination of chicken, pasta, and cheesy goodness.

6. Once the pasta is cooked and drained, and the chicken is chopped, add them to the cheese mixture.

7. Toss gently but thoroughly to coat all the pasta and chicken pieces evenly with the creamy pesto cheese sauce. Make sure everything is well combined.

8. Transfer the mixture to two greased 11×7 inch baking dishes. The dishes will be quite full, so be careful not to overfill them. Using cooking spray to grease the dishes makes for easy cleanup later.

9. In a small bowl, combine the seasoned dry bread crumbs and melted light butter or margarine. Mix until the breadcrumbs are evenly moistened.

10. Sprinkle the bread crumb mixture evenly over the top of both casseroles. This will create a golden-brown, crunchy topping that contrasts beautifully with the creamy interior.

11. Bake the casseroles, uncovered, at 350°F (175°C) for 25-30 minutes, or until heated through and golden brown. The cheese should be bubbly and the breadcrumb topping nicely browned. Keep an eye on them towards the end to prevent burning.

12. Once the Pesto Chicken Mostaccioli is done baking, let it rest for a few minutes before serving. This allows the cheese to set slightly and prevents it from being too runny.

Expert Tips & Tricks

• Boost the Pesto Flavor: For an even more intense pesto flavor, consider adding a tablespoon of basil pesto directly to each casserole dish before baking.
• Prevent Dryness: To prevent the casserole from drying out, cover it loosely with foil during the last 10 minutes of baking.
• Make Ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
• Cheese Variation: Feel free to experiment with different cheeses. Mozzarella or provolone would also work well in this recipe.
• Breadcrumb Tip: Panko breadcrumbs will give you an extra-crispy topping.

Serving & Storage Suggestions

Serve the Pesto Chicken Mostaccioli hot, straight from the oven. Garnish with a sprinkle of fresh Parmesan cheese or chopped fresh basil for a pop of color. A simple side salad pairs perfectly with this dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions or bake the entire casserole in a preheated oven at 350°F (175°C) until heated through.

For longer storage, the casserole can be frozen for up to 2-3 months. Thaw it completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	456.7 kcal	N/A
Calories from Fat	N/A	30%
Total Fat	15.4 g	23%
Saturated Fat	8.8 g	43%
Cholesterol	71.8 mg	23%
Sodium	467.4 mg	19%
Total Carbohydrate	49.4 g	16%
Dietary Fiber	1.8 g	7%
Sugars	5.8 g	N/A
Protein	28.5 g	56%

Variations & Substitutions

• Gluten-Free: Use gluten-free mostaccioli pasta and gluten-free breadcrumbs to make this casserole gluten-free.
• Vegetarian: Substitute the chicken with grilled vegetables like zucchini, bell peppers, and mushrooms.
• Spicy: Add a pinch of red pepper flakes to the cheese sauce for a little heat.
• Deluxe: Add sundried tomatoes, artichoke hearts, or black olives for an extra layer of flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pesto instead of prepared pesto?
A: Absolutely! Fresh pesto will elevate the flavor even further. Just be sure to adjust the amount to taste, as fresh pesto can sometimes be more concentrated.

Q: Can I use regular sour cream instead of fat-free?
A: Yes, you can use regular sour cream, but it will increase the fat content of the dish.

Q: Can I make this in one large casserole dish instead of two smaller ones?
A: Yes, you can use one larger 9×13 inch baking dish. You might need to add a few extra minutes to the baking time.

Q: How do I prevent the breadcrumb topping from burning?
A: If the breadcrumb topping is browning too quickly, cover the casserole loosely with foil for the last 10 minutes of baking.

Q: Can I add other vegetables to this casserole?
A: Definitely! Spinach, mushrooms, or bell peppers would be great additions. Just sauté them lightly before adding them to the cheese mixture.

Final Thoughts

This Pesto Chicken Mostaccioli is a fantastic way to bring a comforting classic to your table with a slightly lighter approach. The combination of creamy pesto, cheesy goodness, and tender chicken is sure to be a crowd-pleaser. Don’t hesitate to experiment with variations and substitutions to make it your own! I encourage you to try this recipe and share your feedback – and maybe even pair it with a crisp glass of Pinot Grigio!