Pesto Alfredo Chicken Casserole
My favorite homemade garlic alfredo sauce is combined with pesto giving this casserole amazing flavor! It is creamy and delicious and sure to be a hit at the dinner table!
Servings: 8 Serving
Ingredients
- 1 (16-ounce) package penne pasta
- 2 cups cooked and cubed chicken
- 2 cups shredded Italian cheese blend divided
- 3 cups fresh baby spinach
- 1 (15-ounce) can crushed tomatoes
- 1 (8.1-ounce) prepared pesto
Alfredo Sauce
- ½ cup unsalted butter
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup parmesan cheese grated
Topping
- ¼ cup seasoned bread crumbs
- ¼ cup grated parmesan cheese
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside.
- Cook 1 (16-ounce) package penne pasta in a large pot according to the package directions.
- In a large bowl combine 2 cups cooked and cubed chicken, 1 cup shredded Italian cheese blend, 3 cups fresh baby spinach, and 1 (15-ounce) can crushed tomatoes.
Pesto Alfredo Sauce
- In a medium saucepan add ½ cup unsalted butter, 2 cups heavy whipping cream, and 4 ounces cream cheese. Cook over medium heat and whisk until melted.
- Add the jar of 1 (8.1-ounce) prepared pesto. Stir in the ½ teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Continue to heat and whisk until smooth.
- Add 1 cup parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
- Drain the pasta and place it in a large bowl. Add the alfredo sauce and toss with the ingredients to coat well.
- Pour into the prepared pan. Add the remaining shredded Italian cheese blend on top of the casserole.
Topping
- In a small bowl, combine the ¼ cup seasoned bread crumbs, ¼ cup grated parmesan cheese, and 1 tablespoon olive oil. Sprinkle the mixture over the casserole.
- Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.
Notes
* If you are freezing, Cover and freeze one casserole for up to 3 months. Take out the night before to thaw before baking.
Nutrition
Calories: 877kcal | Carbohydrates: 55g | Protein: 27g | Fat: 62g | Saturated Fat: 30g | Cholesterol: 155mg | Sodium: 884mg | Potassium: 453mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3156IU | Vitamin C: 8mg | Calcium: 384mg | Iron: 2mg
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