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Ronzoni® Pesto Chicken Mac and Cheese

Accented with jarred basil pesto, this hearty chicken mac and cheese is bursting with yummy flavors.

Serves 6
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
694 calories per serving


> 16 oz Ronzoni® elbow pasta
> 3 tbsp butter
> 3 cloves garlic, minced
> 3 tbsp all-purpose flour
> 3 cup 2% milk
> 2 tbsp Dijon mustard
> 1/2 tsp salt
> 1/2 tsp pepper
> 2 cups shredded sharp white cheddar cheese
> 1/2 cup Parmesan, grated and divided
> 1 2/3 cups cooked chicken, shredded
> 1/3 cup prepared basil pesto
> 2 tbsp fresh basil, thinly sliced


Cook pasta according to package directions; drain reserving 1/3 cup pasta water.
Meanwhile, melt butter in large skillet set over medium heat. Cook garlic for 1 to 2 minutes or until softened. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until smooth.
Slowly whisk in milk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in mustard, salt and pepper. Reduce heat to low. Stir in Cheddar and Parmesan until melted. Stir in chicken and pesto until combined.
Toss in pasta and reserved pasta water until well coated.
Garnish with remaining Parmesan cheese and basil.


Recipe provided by Ronzoni Pasta


Finely chopped sundried tomatoes make a lovely addition to this pesto mac and cheese.

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