Chicken Casserole Nests

Name: Chicken Casserole Nests
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: ½ pound chicken breast tenderloins; 8 uncooked fettuccine pasta nests; 5 cups store-bought tomato sauce; ½ cup part-skim ricotta cheese; ½ cup shredded reduced-fat provolone cheese; ¼ cup frozen peas; 2 tablespoons fresh basil leaves, chopped; 2 teaspoons garlic powder; 2 tablespoons olive oil; Salt and ground black pepper to taste

Recipe GLPRb1028d1cc5a038

Italian

Main Course

60 min

445 cal

Servings: 4

Oven

Stovetop

SNAP eligible

Individual pasta nests filled with seasoned chicken, ricotta, and peas, nestled in a rich tomato sauce and baked until tender. This elegant yet easy casserole features uncooked fettuccine nests that cook directly in the sauce, creating a comforting one-dish meal perfect for weeknight dinners or entertaining guests.

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Ingredients

½ pound chicken breast tenderloins

8 uncooked fettuccine pasta nests

5 cups store-bought tomato sauce

½ cup part-skim ricotta cheese

½ cup shredded reduced-fat provolone cheese

¼ cup frozen peas

2 tablespoons fresh basil leaves, chopped

2 teaspoons garlic powder

2 tablespoons olive oil

Salt and ground black pepper to taste

Directions

Preheat your oven to 350°F (175°C). In a medium saucepan, combine the tomato sauce with the fresh basil and garlic powder. Bring the mixture to a boil over medium-high heat, stirring occasionally, then pour it into a large casserole dish and set aside.
Arrange the 8 uncooked pasta nests on top of the hot tomato sauce, spacing them apart so they don't touch. Using a spoon, ladle some of the hot sauce over each nest to partially moisten it.
Pat the chicken breast tenderloins dry with paper towels and cut them into small bite-sized pieces. Season the chicken with salt and pepper to taste.
Heat the olive oil in a medium non-stick skillet over medium-high heat. Add the seasoned chicken pieces and cook for 2-3 minutes, stirring occasionally, until lightly browned and cooked through (reaching an internal temperature of 165°F).
In a medium bowl, combine the ricotta cheese, shredded provolone cheese, and frozen peas. Mix well to combine, then fold in the cooked chicken pieces.
Spoon the cheese-chicken mixture evenly into each of the 8 pasta nests. Cover the casserole dish tightly with aluminum foil, lightly coating the underside with non-stick cooking spray to prevent sticking.
Bake covered for 40-45 minutes, until the pasta is tender and the filling is heated through.
Remove the foil and serve hot, allowing 2 nests per person. Pair with a fresh salad or steamed vegetables if desired.

Comments

Grocery List Plus Editorial Staff4.25

This hits the availability and cost sweet spot for Charlotte weeknights: all ingredients are standard pantry items or produce at Harris Teeter, Food Lion, Walmart, and ALDI, with no special stops required. Cost per serving lands around $2.50–$3.00 (chicken breast and pasta are the anchors; ricotta and provolone add modest dairy costs). The honest prep time is closer to 75 minutes once you account for browning chicken, reducing sauce, and the full bake, so budget 15 minutes of padding on the stated hour. It reheats well and makes good leftovers, and the cooking demands are straightforward, but you will need active attention during sauce assembly and the oven stretch—not a walk-away dinner. A solid family casserole that skips the fuss of layering and leans into comfort.