Chicken Pesto Pasta Bake
This easy to make cheesy chicken casserole dish is loaded with all your favorites. Only minutes of prep and into the oven it goes.
Servings 8 servings
Calories 530kcal
Ingredients
- ¾ pound penne pasta cooked to al dente and drained well
- 28 ounces Alfredo sauce
- ¼ cup pesto sauce
- 2-4 cups cooked chicken diced
- 4 cups spinach roughly chopped
- ½ cup sun dried tomatoes
- 8 ounces fresh mozzarella balls drained, cut into quarters
- ¼ cup grated parmesan cheese
Instructions
- Preheat the oven to 350 degrees. Spray casserole dish with non stick cooking spray, set aside.
- Cook the pasta to al dente, drain well set aside. Reserving 1 cup of pasta water.
- In a large bowl combine Alfredo Sauce, pesto, diced chicken, sun dried tomatoes, cheese and spinach.
- Now add the pasta. If it's not loose enough add about a ¼ cup of the reserved pasta water - you want it to be saucy, not dry. Mix again.
- Pour the pasta mixture into the prepared baking dish. Top with parmesan cheese.
- Cover with foil and place in preheated oven for 30 minutes or the casserole is hot and bubbly. Remove foil and place under broiler for two minutes to brown cheese if desired.
Nutrition
Calories: 530kcal | Carbohydrates: 40g | Protein: 25g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 105mg | Sodium: 862mg | Potassium: 500mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1664IU | Vitamin C: 7mg | Calcium: 177mg | Iron: 2mg