Creamy Pesto Pasta Pockets
Tired? Rest your head on these pasta pillow pockets & slip into pesto paradise.
Recipe type: Breakfast
Cuisine: American
  • 1 rotisserie chicken, shredded
  • 2 cloves garlic, grated
  • 1 tablespoon butter
  • 1 cup heavy whipping cream
  • 1 cup basil pesto
  • ¼ cup grated Parmesan cheese, plus more for sprinkling
  • 16 lasagna noodles, cooked according to package instructions
  • 1 cup mozzarella cheese
  1. Preheat the oven to 400 degrees, and prepare a baking sheet with parchment paper.
  2. In a large skillet, cook garlic in butter until fragrant. Add whipping cream, pesto and Parmesan and heat until slightly thickened. Stir in shredded chicken.
  3. On a flat surface, lay one lasagna noodle on top of another to create a plus sign. Add ½ cup of chicken mixture to the middle. Fold up the sides to create a pocket. Transfer to the prepared baking sheet. Repeat with remaining pasta and filling.
  4. Top each pocket with a sprinkling of mozzarella cheese and Parmesan. Bake for 5 to 10 minutes or until cheese is golden and bubbling. Cool slightly before serving.
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