Pesto Chicken Penne Casserole

227 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
linda
Recipe by  linda

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  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.

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Reviews (227)

Rate This Recipe
linda
436

linda

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:)

sunflower
278

sunflower

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 calorie or low fat! To rate a recipe with 1 star because of what it "sounds" like completely defeats the meaning of this website. I've never commented before, but I am just amazed at some users sometimes!!! By the way...wonderful recipe!!! Will make again & again...& again!

Amy
187

Amy

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 also used diced tomatoes, but that's only because I grabbed the wrong can and didn't notice until I had already poured it in the bowl. I don't know what it tastes like with all 15oz of pesto and crushed tomatoes but it was just fine with only 7oz of pesto and diced tomatoes. Also, this dish was very big. I had to pour it into a 9x13 casserole dish AND an 8x10 casserole dish. I had a party with 10 people and the 8x10 went untouched and there was about 1 serving left in the 9x13. If you're making this for a family of 4 or 5 you will definitely want to halve the recipe. I didn't give it five stars because it didn't "Wow Me!". It was very good and I'll definitely make it again!

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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Penne with Chicken and Pesto

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Creamy Dilled Chicken Casserole