Pesto-Alfredo Pasta Chicken Bake

This beautiful recipe is inspired by The Cooking Jar. Farah has a wonderful approach to her blog – everyday cooking for everyday cooks. While I love experimenting with recipes. Sometimes I’ll find a recipe that forces me to google some of the ingredients as I wonder “What the heck is that?” With The Cooking Jar, you will recognize every ingredient – most of those “real” ingredients are probably already in you kitchen.

While Farah gives you an assortment of pasta possibilities, I’ve used a Penne Rigate in my version since it’s what I have in the pantry and when it comes to tubular pastas, this is one of my favorites. Farah also included an awesome recipe for home-made Alfredo Sauce. Since we had several jars of Alfredo Sauce remaining in the pantry from a Costco run, I wanted to use a jar of prepared sauce rather than make one from scratch. That said, I have added a few delights to the commercial sauce, giving you a sauce that is better without being completely from scratch. I also added crushed garlic from a jar to her recipe (another Costco purchase) if for no other reason than we are BIG garlic eaters. One final Costco ingredient was that big bag of Rotisserie style chicken meat in the freezer. The bag was originally bought to make a chicken salad that I never got around to making. If you don’t have a bag of Rotisserie Chicken just lurking in your freezer, chicken from the deli counter is even better.

The Farah had me blend the Italian Seasoned Breadcrumbs with Parmesan Cheese and some olive oil. While I’ve used breadcrumb and cheese combinations for a variety of toppings to a baked casserole before, I’ve never added olive oil to the mix. It gives everything this wonderful “finish” that made sprinkling and spreading the mixture over the top of the casserole oh so easy.

Pesto-Alfredo Pasta Chicken Bake
16 oz. Penne Rigate
3 cups cooked chicken, cubed (see note)
2 cups Italian cheese blend, shredded
5 oz. fresh baby spinach
1 can (15 oz.) petite diced tomatoes, drained
1 Jar Alfredo sauce (see below)
2/3 cup milk
1 jar (7 oz.) pesto
2 Tablespoons Crushed Garlic (Jar) or to taste
½ cup Italian breadcrumbs
1 cup Parmesan cheese, grated
1 tablespoon olive oil

Note: Rotisserie chicken from your local deli works well in this dish. Simply pick up a chicken the day before, let it chill in the refrigerator overnight. Remove skin, cut the meat from the bones and cut into cubes. In a pinch, three cans of all-white chicken meat will also work.

Cook the pasta until just before al dente. DO NOT over cook the pasta as it will continue to cook while baking. Drain and rinse pasta under cold water to stop the cooking process.

While the pasta is cooking, pre-heat the oven to 350 degrees.

Combine chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto in a bowl large enough to hold the pasta as well. Stir to blend everything together. Add pasta to the chicken mix and give it another stir to combine all the ingredients. Set aside.

Lightly spray a 9″x 13″ casserole dish with cooking spray. Pour the chicken/pasta mixture into the prepared casserole dish. Spread evenly with the back of a spoon and set aside.

In a small bowl, combine seasoned breadcrumbs,Parmesan cheese and oil. Sprinkle the breadcrumb mixture over the casserole.

Place casserole, uncovered, into the preheated oven on the middle rack. Bake for 30 minutes or until piping hot and bubbling with goodness.

Remove from oven and let rest for 5 minutes before serving.

Serve with a crisp green salad and warm garlic bread and enjoy!


Best Alfredo Sauce from a Jar
1 Jar Bertolli Alfredo Sauce
1/4 Cup Heavy Cream
1 Teaspoon Chopped Garlic (from a jar)
Fresh Ground Pepper to taste
1 Pinch Nutmeg

In a sauce pan over low heat, empty jar of Alfredo Sauce.

To the now empty jar, add about 1/4 cup cream. Close jar and swirl, shake to blend and gather any remaining sauce with cream. Pour into the pan.

Add chopped garlic, fresh pepper and just a pinch of Nutmeg. Stir gently and heat over low heat. Alfredo sauce is best when allowed to gently warm. Taste and adjust the pepper as necessary.

Use in above recipe or pour over favorite pasta, toss to blend.

  • Note: If using the sauce alone with no other “color” such as basil or spinach or other herbs in the dish, you can add a sprinkling of color when serving by chopping some Italian Parsley or fresh chives.

Original source: http://www.thecookingjar.com/pesto-chicken-pasta-bake/

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.