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Creamy Pesto Pasta Pockets

8 Ingredients
1 rotisserie chicken, shredded
2 cloves garlic, grated
1 tablespoon butter
1 cup heavy whipping cream
1 cup basil pesto
1/4 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 1/2 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.