Pesto Chicken Casserole

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!

If you’re really feeling domestic, you can serve this with our Easy Homemade Rolls, our Caprese Salad, and our Famous Marshmallow Brownies for dessert!

Serves: 6

Pesto Chicken Casserole

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients

  • 1 (16 ounce) package penne pasta
  • 4 boneless skinless chicken breasts (cooked and shredded)
  • 1/2 cup milk
  • 4 cups shredded mozzarella cheese
  • 3 cups baby spinach
  • 1 (15 ounce) can diced tomatoes (drained)
  • 1 (15 ounce) jar alfredo sauce
  • 1/2 cup prepared pesto
  • 1/2 cup plain bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1 Tablespoon olive oil

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cook pasta according to package directions, drain and set aside.
  3. In a large mixing bowl, combine pasta, chicken, milk, mozzarella cheese, baby spinach, diced tomatoes, alfredo sauce and pesto. Mix until well combined.
  4. Spread mixture into a 9x13-inch baking pan sprayed with nonstick cooking spray.
  5. In a small mixing bowl, combine bread crumbs, parmesan cheese and olive oil.
  6. Sprinkle crumb mixture on top of casserole.
  7. Bake for 35-40 minutes, or until crumb topping is golden brown and casserole is heated through.
Recipe Type: Main Dish
7.8.0.1
2750
https://media.sixsistersstuff.com/recipe/pesto-chicken-casserole/

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