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!
Isn’t it funny the things that excite us when we become adults? I finally got a nice chest freezer to store all of my frozen foods and Costco finds. I was so excited to get it and put it in my basement it felt like Christmas. My boys are getting to an age where they are always hungry and eating, and our freezer upstairs just wasn’t going to cut it anymore.
I love to make a big casserole and freeze the other half for later. Now I have my own little section in my chest freezer with all of my frozen meals. Does anyone else get excited over little things like this? Maybe I am the only one out there to get so excited about a chest freezer. 🙂
This casserole made a big 9×13 batch and I was able to divide it into two and freeze the other half for later. And to tell you the honest truth, I think this is one of the best casseroles that I have ever had.
Not only is it made with my famous and amazing alfredo sauce, it has the added flavor of pesto. Two of my favorite things combined to make this casserole creamy, flavorful, and delicious. It also had spinach and crushed tomatoes hidden throughout. This casserole is simple but so delicious!
Oh and don’t forget the ooey gooey cheese inside with each and every bite. This casserole just keeps getting better. I loved how it is topped with bread crumbs adding a crunchy texture to the top. It is seriously awesome!
This became an instant family favorite and I know that it will be a hit at the dinner table!
Recipe adapted from Taste of Home
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Ingredients1x2x3x
- ▢ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Pesto Alfredo Chicken Casserole
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
Nutrition
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Pesto Alfredo Chicken Casserole https://therecipecritic.com/pesto-alfredo-chicken-casserole/
