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Creamy Chicken Alfredo Casserole
A comforting baked pasta dish loaded with tender rotisserie chicken, penne, and fresh spinach. It uses store-bought Alfredo sauce and pesto for a quick, flavorful shortcut without sacrificing richness. This hearty casserole is perfect for busy weeknights when you need a satisfying meal on the table fast. Melted mozzarella creates a gooey, golden topping while fresh basil and paprika add a bright finish.
Ingredients
- 1 (6-oz.) pkg. fresh baby spinach, chopped
- ⅓ cup refrigerated pesto sauce
- 1 (15-oz.) jar Alfredo sauce
- ¼ cup chicken broth
- 12 oz. uncooked penne pasta
- 2½ cups chopped rotisserie chicken
- 4 oz. low-moisture part-skim mozzarella cheese, shredded (about 1 cup)
- 2 Tbsp. thinly sliced fresh basil
- ¼ tsp. paprika
Instructions
- 1Preheat the oven to 375°F. Boil the penne pasta according to the package instructions until al dente, then drain well.
- 2In a medium bowl, toss the chopped spinach with the pesto. In a separate bowl, stir the Alfredo sauce and chicken broth until smooth. Spread about half a cup of this Alfredo mixture into the bottom of a lightly greased 11-by-7-inch baking dish, then cover it with half of the spinach blend.
- 3Combine the cooked pasta, chopped rotisserie chicken, and the rest of the Alfredo mixture. Spoon half of this chicken and pasta blend over the spinach layer in the baking dish. Add the remaining spinach mixture, followed by a final layer of the remaining chicken and pasta.
- 4Bake the casserole for 30 minutes. Take the dish out of the oven and scatter the shredded mozzarella cheese evenly over the top. Bake for another 5 minutes until the cheese is melted and bubbling. Garnish with sliced fresh basil and a dusting of paprika before serving.