I love pasta in all its forms! My family would eat spaghetti once a week if I let them, so I thought I would switch up our regular pasta-night dish for a pasta casserole! My husband doesn’t typically like recipes with pesto, but this recipe had just the right amount of it! This Pesto Chicken Casserole is easy to make and can be made ahead of time and kept in the fridge until you are ready to bake it for dinner. If you love pasta, chicken and pesto tossed in a creamy alfredo sauce then we’ve got just the recipe for you!
To make this recipe super simple, I used a can of diced tomatoes, prepared pesto and pre-made alfredo sauce! If you prefer the homemade versions of those, you could definitely substitute your favorite pesto or alfredo sauce.
After you have mixed together the ingredients for the casserole, you spread them in a 9×13-inch baking dish.
Next, you sprinkle a delicious, cheesy crumb mixture on top and put it in the oven!
After it is baked, the crumb mixture is nice and toasted on top and the pasta is cooked to perfection! I was seriously blown away by how much I liked this casserole, as well as my pesto-hating husband!