Description
This creamy chicken Alfredo casserole combines tender rotisserie chicken, fresh spinach, and penne pasta in a rich Alfredo and pesto sauce blend. It’s layered and baked to bubbly perfection, topped with mozzarella cheese and fresh basil for a comforting, flavorful meal perfect for family dinners or entertaining.
Ingredients
Scale
Vegetables and Herbs
- 1 (6-oz.) package fresh baby spinach, chopped
- 2 Tbsp. thinly sliced fresh basil
Sauces and Liquids
- 1/3 cup refrigerated pesto sauce
- 1 (15-oz.) jar Alfredo sauce
- 1/4 cup chicken broth
Pasta and Protein
- 12 oz. uncooked penne pasta, cooked according to package directions
- 2 1/2 cups chopped rotisserie chicken
Cheese and Seasonings
- 4 oz. pre-shredded low-moisture part-skim mozzarella cheese (about 1 cup)
- 1/4 tsp. paprika
Instructions
- Combine spinach and pesto. Preheat your oven to 375°F. In a medium bowl, toss together the chopped fresh baby spinach with the refrigerated pesto sauce until the spinach is evenly coated and fragrant.
- Assemble the casserole base. In another bowl, stir together the Alfredo sauce and chicken broth until well blended. Lightly grease an 11- x 7-inch baking dish. Spread one-third of the Alfredo mixture (about 1/2 cup) evenly into the bottom of the baking dish. Then, layer half of the spinach and pesto mixture over the Alfredo layer.
- Add pasta and chicken layers. In a separate large bowl, stir together the cooked penne pasta, chopped rotisserie chicken, and the remaining Alfredo sauce mixture until fully combined. Spoon half of this chicken and pasta mixture over the spinach layer in the baking dish.
- Repeat layering. Repeat the layering process once more by spreading the remaining spinach and pesto mixture over the chicken and pasta layer, then topping with the rest of the chicken and pasta mixture, effectively creating two layers of each component.
- Bake the casserole. Place the casserole in the preheated oven and bake for 30 minutes. Remove from the oven and evenly sprinkle the shredded mozzarella cheese on top.
- Finish baking and garnish. Return the casserole to the oven and bake for an additional 5 minutes or until the cheese is melted, and the casserole is hot and bubbly. Once out of the oven, sprinkle the top with fresh basil slices and paprika for color and a subtle smoky flavor.
Notes
- Using rotisserie chicken saves prep time and adds great flavor.
- For a lighter version, use reduced-fat Alfredo sauce and part-skim mozzarella.
- Make sure to cook the penne pasta just until al dente to prevent sogginess after baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- You can substitute fresh mozzarella if preferred, but the texture will be creamier.
Nutrition
- Serving Size: 1/4 casserole (about 1.5 cups)
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
