Pesto Chicken Penne Casserole

Pesto Chicken Penne Casserole

360
linda 28

"Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends. Makes a lot, so freeze some or halve the recipe."

Ingredients

1 h 15 m servings 760 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 760 kcal
  • 38%
  • Fat:
  • 47.2 g
  • 73%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 45.4 g
  • 91%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1210 mg
  • 48%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  3. Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
  4. Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.

Footnotes

  • Cook's Note
  • I also make my own Alfredo sauce and use 2 cups in place of the jarred sauce.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

360
  1. 472 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

Geez some people drive me crazy! How on earth are you going to rate this recipe when you haven't even made it??? & because of the calorie/fat content? Not at any point does this recipe say low c...

Most helpful critical

The combination of ingredients created some degree of palate confusion. I decreased the amount of pesto to 9oz and it was still too much. The finished product was a nondistinct presentation, lo...

Geez some people drive me crazy! How on earth are you going to rate this recipe when you haven't even made it??? & because of the calorie/fat content? Not at any point does this recipe say low c...

As the submitter I would just like to say it is a comfort food food that my family and friends love.And was not meant to be lowfat. Hypertrophy I use a very large deep pot to mix it all in:)

Fantastic! Made it exactly as written and my whole family was delighted. As is often the case with pasta, the flavors "married" overnight and the leftovers rocked! I am pleading with those of ...

This was a very simple and tasty dish. I only made two small changes. I halved the pesto because the pesto at my store comes in 7oz containers and most people said they halved it anyway. I al...

I loved this! but i think there is too much pesto it was a little bit strong, and i added extra cheese on top before i added the crust topping, it was amazing!

Great family meal! I have made this dish three times in the last month, and the beauty of it is that you can "tweak" it every time and it's still delish! The first time I made it, I subbed tom...

This was great. I used fresh tomatoes instead of crushed, and I did not use the afrado sauce. I recommend this recipe to anyone.

I don't even have this in the oven yet and I'm giving it 5 stars. Have you ever seen 'What About Bob'? The scene where he is having dinner with his doctor and the doctor's family - that was me p...

We've been making this for a few years now, usually when we're expecting a crowd because this does make ALOT. We've since modified it to: reducing the pesto (we always have homemade in the freez...