Chicken Pesto Pasta Bake

1. 1

   In a saucepan heat the butter and flour over medium high until they are incorporated and start to bubble.

2. 2

   Cook for about 2 minutes more.

3. 3

   Pour in the room temperature milk and stir to incorporate.

4. 4

   Bring to a low boil and simmer for about 5-10 minutes until it thickens and coats the back of a spoon.

5. 5

   You can tell when it is the right consistency when you coat the spoon and then drag your finger through the sauce and it leaves the line in place.

6. 6

   Add one whole jar of basil pesto into the cream sauce and stir to incorporate.

7. 7

   Set aside.

8. 8

   While making the sauce, put on a large stock pot of water and bring to a boil.

9. 9

   Boil the pasta according to package instructions for al dente.

10. 10

    I used rigatoni.

11. 11

    Preheat oven to 350 F.

12. 12

    As soon as the pasta comes to al dente, drain it and pour into a 9 x 13 baking dish.

13. 13

    Add the sauce and the precooked chicken and stir until well coated.

14. 14

    Sprinkle with the cheese and bake for 25 minutes.

15. 15

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.