Creamy Pesto Chicken Casserole

Walter Longino
A delicious dish with tender chicken and pesto sauce!
Course Main Course


  • Pasta: Penne Rigatoni or Corckscrew all work well (16 oz)
  • Rotisserie Chicken: chopped 4 cups
  • Prepared Pesto ½ cup
  • Alfredo Sauce 15oz
  • Baby Spinach 3 cups
  • Canned Diced Tomatoes 1 can, 15oz
  • Shredded Mozzarella 2 cups
  • Parmesan/Romano grated cheese 1/2 cup
  • Milk 1/2 cup
  • Panko Bread Crumbs ½ cup
  • Olive Oil 1 tablespoon


  • Preheat oven to 350F. Spray dish with cooking spray and set aside
  • Boil pot of water and cook pasta for 2 minutes less than the shortest time listed on package, drain.
  • In a bowl, mix your chicken, spinach, tomatoes and mozz cheese. Pour alfredo sauce, pesto and milk over top to combine.
  • In a small mixing bowl add your parmesan cheese and bread crumbs with olive oil and stir with fork.
  • Add pasta to the chicken mixture and stir until everything mixes.
  • Pour into prepared dish, smooth out for even layer then sprinkle with parmesan/panko bread crumbs.
  • Bake for 30-35 minutes or until everything is bubbly and bread crumbs are toasted.
Keyword casserole, Chicken