This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
My favorite homemade garlic alfredo sauce is combined with pesto giving this casserole amazing flavor! It is creamy and delicious and sure to be a hit at the dinner table!
Isn’t it funny the things that excite us when we become adults? I finally got a nice chest freezer to store all of my frozen foods and Costco finds. I was so excited to get it and put it in my basement it felt like Christmas. My boys are getting to an age where they are always hungry and eating, and our freezer upstairs just wasn’t going to cut it anymore.
I love to make a big casserole and freeze the other half for later. Now I have my own little section in my chest freezer with all of my frozen meals. Does anyone else get excited over little things like this? Maybe I am the only one out there to get so excited about a chest freezer. 🙂
This casserole made a big 9×13 batch and I was able to divide it into two and freeze the other half for later. And to tell you the honest truth, I think this is one of the best casseroles that I have ever had.
Not only is it made with my famous and amazing alfredo sauce, it has the added flavor of pesto. Two of my favorite things combined to make this casserole creamy, flavorful, and delicious. It also had spinach and crushed tomatoes hidden throughout. This casserole is simple but so delicious!
Oh and don’t forget the ooey gooey cheese inside with each and every bite. This casserole just keeps getting better. I loved how it is topped with bread crumbs adding a crunchy texture to the top. It is seriously awesome!
This became an instant family favorite and I know that it will be a hit at the dinner table!
Recipe adapted from Taste of Home
Pin this now to find it later
Pin It
Pesto Alfredo Chicken Casserole
Ingredients
- 1 (16-ounce) package penne pasta
- 2 cups cooked and cubed chicken
- 2 cups shredded Italian cheese blend divided
- 3 cups fresh baby spinach
- 1 (15-ounce) can crushed tomatoes
- 1 (8.1-ounce) prepared pesto
Alfredo Sauce
- ½ cup unsalted butter
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup parmesan cheese grated
Topping
- ¼ cup seasoned bread crumbs
- ¼ cup grated parmesan cheese
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside.
- Cook 1 (16-ounce) package penne pasta in a large pot according to the package directions.
- In a large bowl combine 2 cups cooked and cubed chicken, 1 cup shredded Italian cheese blend, 3 cups fresh baby spinach, and 1 (15-ounce) can crushed tomatoes.
Pesto Alfredo Sauce
- In a medium saucepan add ½ cup unsalted butter, 2 cups heavy whipping cream, and 4 ounces cream cheese. Cook over medium heat and whisk until melted.
- Add the jar of 1 (8.1-ounce) prepared pesto. Stir in the ½ teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Continue to heat and whisk until smooth.
- Add 1 cup parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
- Drain the pasta and place it in a large bowl. Add the alfredo sauce and toss with the ingredients to coat well.
- Pour into the prepared pan. Add the remaining shredded Italian cheese blend on top of the casserole.
Topping
- In a small bowl, combine the ¼ cup seasoned bread crumbs, ¼ cup grated parmesan cheese, and 1 tablespoon olive oil. Sprinkle the mixture over the casserole.
- Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this multiple times for guest and it is always a hit! I use individual gratin dishes when entertaining. Makes for easy serving. I have always used jarred Alfredo because of time but I want to try the homemade sauce this time. I always assemble the day before with the exception of the breadcrumbs. Will the homemade sauce hold up assembling the day before?
This recipe is a keeper and great for large groups!
Hi Nette, you sound like an amazing friend! I think the homemade will taste amazing and should hold up just fine being assembled the day before. Let me know how it turns out! I’m anxious to hear!
This is FIRE. Def gonna be a staple in my house. I make a lot of recipes and this one the first one that really surprised me on how good it is.
This is a very tasty decadent recipe. Alyssa Rivers very good instructions and there are some helpful comments.
I don’t think I ever before used shredded, Italian cheese. It adds a wonderful flavor that really made this dish taste great. I will be using it for other meals in the future.
I had some very ripe tomatoes that needed to be used up.
I used Newman’s Own Alfredo Sauce and vegetable penne.
Can this be assembled the night before and baked the next day? Or…. If I make the Alfredo sauce ahead of time do I need to slowly heat before assembly and bake or is the casserole oven bake slow enough that it won’t separate?
This is absolutely delicious. My only suggestion would be to def use diced tomatoes instead of crushed. The crushed tomatoes turned my beautiful pesto Alfredo sauce pink, even after draining them. The taste is still amazing but for presentation go with diced.
Ooh, that’s a great suggestion! Thank you!
Do you drain the crushed tomatoes? This recipe looks fantastic and I don’t want to mess it up!
Yes, it is best to drain them ahead of time. Thanks for asking! You will do great making this casserole.
This was fantastic! I subbed rotini for the penne and diced tomatoes instead of crushed tomatoes.
This recipe was awesome! My family loved it and I made a double batch to freeze! Thanks for sharing!
Very delicious and I like it
I love love love the alfredo sauce recipe so I’m going to try this recipe tonight. I am so excited!
This was such a great recipe. I’m glad I tried it! I did add 3 cups of heavy cream instead of 2 cups and my jar of pesto was 6.5 ounces instead of 8. It was delicious.
I love freezing foods for future use. this recipe looks worthy of trying. I always purchase fresh vegetables, onions, peppers, tomatoes, celery, chop and blanche them and freeze to take out for recipes, soups, casseroles;
even better when buying fir a great sale price to freeze
Looks absolutely delicious and easy – can’t wait to try.
Thank you, looks great
Haha, I would totally get excited about a new freezer! We have 3 if you include the one on the fridge. And I love filling them up with meals for later! This one is definitely going on the list 🙂