Cheesy Chicken Pesto Pasta

The great thing about pesto and cheese is that they're pesto and cheese. Don't think things get much better than that. My roomie was feeling very pasta-hungry tonight, so I looked over my 8,000 recipes and saw this one and knew she'd pick it as her choice.

So off I went into the land of cheese and fat. 

And I dont regret a thing. 

Cheesy Chicken Pesto Pasta 

2 chicken breast, cooked and chopped 

various herbs for taste, such as rosemary, basil, Italian seasoning, garlic salt, garlic powder, onion powder

8 oz spaghetti

6 oz pesto

8 oz ricotta cheese

1 1/2 cups shredded mozzarella or Italian cheese blend

1/2 cup grated Parmesan cheese

Instructions

Preheat oven to 400. 

Cook chicken by whatever your perferred method is, or use precooked chicken. I seasoned mine with the seasonings mentioned above, and cooked them in a skillet. 

dice cooked chicken and set in large bowl.

Cook spaghetti for 2 minutes less than the package directions specify.  Drain the spaghetti well and transfer it to the  bowl.

  Stir in chicken, ricotta, pesto, 1/2 cup mozzarella and 1/4 cup of the parmesan cheese. 

 Toss the mixture well and transfer it to a 9-inch square dish. 

 Sprinkle with remaining mozzarella and parmesan cheese. 

Bake until the cheese is melted, about 20 minutes.  Turn the oven to broil and broil for 1 minutes or until golden.

If you accidentally dump all the cheese in and then go back and see you were supposed to save some for the top, dont worry one bit. Just make sure that all of the spaghetti noodles are covered because they will dry out while cooking :)

-Sweet Sarah 

slightly altered from Plain Chicken