Pesto Chicken Penne Bake
This hearty baked pasta combines tender penne, juicy chicken, and vibrant pesto with a creamy tomato sauce, topped with a crispy Parmesan breadcrumb crust.
- Prep20 min
- Cook40 min
- Total1h
- DifficultyMedium
- Servings12
This is the kind of dish that makes a weeknight feel special. It's a complete meal in one pan—pasta, protein, and greens all baked together in a creamy, cheesy sauce.
What I love most is how the bright, herby pesto cuts through the richness of the Alfredo and cheeses, while the spinach adds a fresh note. Plus, it makes two casseroles, so you can enjoy one tonight and freeze the other for a busy day.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Cook the penne according to the package instructions, aiming for just shy of al dente. Meanwhile, in a large bowl, combine the chicken, Italian cheese blend, spinach, crushed tomatoes, Alfredo sauce, milk, and pesto. Toss gently to mix.
- Drain the pasta and add it immediately to the bowl with the other ingredients. Toss everything well to coat. Transfer the mixture into two greased 8x8-inch baking dishes. In a small bowl, stir together the olive oil, Parmesan, and bread crumbs. Sprinkle this topping evenly over both casseroles.
- Cover the casserole you're baking tonight with foil and place it in the oven. Bake for 40–45 minutes, until bubbling. Remove from the oven and let rest for 10 minutes before serving. For the second casserole, let it cool completely at room temperature, then wrap tightly in freezer-safe wrap and freeze for later.
💡 Tips
- For a quicker prep, use rotisserie chicken.
- If you don't have Italian cheese blend, use mozzarella and provolone.
- Freeze the second casserole unbaked for best texture; bake from frozen, adding 10–15 minutes.
Inspired by a recipe from Taste of Home