Pesto Alfredo Chicken Casserole

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!
pesto alfredo chicken casserole in a white baking dish with a wooden spoon.

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. 🙂

pesto alfredo chicken casserole in a white bowl.

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!

pesto alfredo chicken casserole in a white serving bowl.

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!

pesto chicken alfredo casserole in a white serving dish.

Recipe adapted from Taste of Home


Pesto Alfredo Chicken Casserole

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings 8 Serving

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!

Course Dinner, Main Course
Cuisine Italian American
Keyword casserole recipe, chicken casserole, pesto alfredo chicken casserole


  • 1 package penne pasta 16 ounces penne pasta
  • 2 cups chicken cubed, cooked
  • 2 cups Italian cheese blend 8 ounces shredded, divided
  • 3 cups fresh baby spinach fresh
  • 1 can crushed tomatoes 15 ounces
  • 1 jar pesto 8.1 ounces prepared

Alfredo Sauce:

  • ½ cup butter
  • 1 pint heavy whipping cream 2 cups
  • 4 ounces cream cheese
  • ½ teaspoon garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup parmesan cheese grated


  • 1/4 cup seasoned bread crumbs
  • 1/4 cup Parmesan cheese grated
  • 1 tablespoon olive oil


  1. Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray and set aside. Cook the pasta in a large pot according to package directions. In a large bowl combine cooked chicken, 1 cup cheese, spinach, and tomatoes.
  2. To make the alfredo sauce: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the jar of pesto. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  3. Drain the pasta and add alfredo sauce to the large bowl and toss with ingredients to coat. Pour into the prepared 9x13 inch pan. Add remaining cheese to the top of the casserole. In a small bowl, combine the bread crumbs, Parmesan cheese and oil. Sprinkle over casserole.
  4. Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.

Recipe Notes

* If you are freezing, Cover and freeze one casserole for up to 3 months. Take out the night before to thaw before baking.

Nutrition Facts
Pesto Alfredo Chicken Casserole
Amount Per Serving
Calories 877 Calories from Fat 558
% Daily Value*
Fat 62g95%
Saturated Fat 30g150%
Cholesterol 155mg52%
Sodium 884mg37%
Potassium 453mg13%
Carbohydrates 55g18%
Fiber 4g16%
Sugar 5g6%
Protein 27g54%
Vitamin A 3156IU63%
Vitamin C 8mg10%
Calcium 384mg38%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 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

  2. 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.

  3. This was fantastic! I subbed rotini for the penne and diced tomatoes instead of crushed tomatoes.

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