Chicken tenders are always a big hit with the kiddies, creamy baked pasta is another winner, but put the two together and you’ve got a home run for kids and adults.
I’ve always been a big fan of chicken tenders. They’re easy to make, always delicious, and my son adores them. Another easy go-to dinner choice is baked pasta, especially when it’s cold and rainy outside. Its heavy creaminess just warms my soul. Unfortunately, my toddler’s not quite as big a fan.
I never considered putting them together since they’re so perfect on their own, but thankfully Taste of Home did. If I hadn’t found that recipe, I never would’ve had this scrumptious dinner that’s the perfect answer to “What do I do with that half box of penne on the shelf and those five or 10 chicken tenders left in the freezer?”
Baked pesto chicken penne recipe
- 13-ounces penne pasta
- 10 to 12 frozen chicken tenders
- 2 cups shredded cheddar cheese
- 1 cup plain yogurt
- 1 cup ricotta cheese
- 1/3 cup heavy cream
- 1/2 cup prepared pesto
- 1/2 cup Parmesan cheese, separated
- 1/2 cup Panko bread crumbs
- 1/4 cup butter, melted
- Cook penne and chicken tenders according to package directions. Meanwhile, in a large bowl, combine cheddar cheese, yogurt, ricotta, cream, pesto, and Parmesan cheese.
- Chop up chicken tenders and drain penne; add both to cheese mixture and toss to coat; transfer to a 3-quart baking dish. Combine bread crumbs and butter and sprinkle over top.
- Bake, uncovered, for 25 to 30 minutes, or until heated through and golden brown. Serve immediately.