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Creamy Chicken Alfredo Casserole
Bubbling mozzarella and tender penne make this baked pasta an instant favorite. It leans on store-bought Alfredo sauce and rotisserie chicken to cut down on prep work, while fresh spinach and a swirl of pesto keep the flavors vibrant. You'll get all the richness of a classic Italian-American dish without spending hours at the stove. A final dusting of paprika and fresh basil cuts through the heavy cheese.
Equipment
- Oven
- Stovetop
- Saucepan
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. Don't overcook the pasta, as it'll continue softening in the oven.
- 2Toss the chopped spinach with the pesto in a medium bowl. In a separate bowl, stir the Alfredo sauce and chicken broth until smooth.
- 3Spread about 1/2 cup of the Alfredo mixture into the bottom of a lightly greased 11-by-7-inch baking dish. Cover it with half of the spinach and pesto blend.
- 4Combine the cooked pasta, chopped rotisserie chicken, and the remaining Alfredo mixture. Spoon half of this chicken and pasta blend over the spinach layer in the baking dish.
- 5Add the remaining spinach mixture, followed by a final layer of the remaining chicken and pasta.
- 6Bake the casserole for 30 minutes. Remove the dish from the oven and scatter the shredded mozzarella cheese evenly over the top.
- 7Bake for another 5 minutes until the cheese is melted and bubbling. Garnish with sliced fresh basil and a dusting of paprika.
Notes
- Storage: Keeps in the fridge for up to 4 days in an airtight container.
- Make ahead: Assemble the entire casserole up to a day in advance, cover tightly, and refrigerate. Add 10 to 15 minutes to the initial baking time if baking straight from the fridge.
- Swap: Use leftover roasted turkey or grilled chicken breasts instead of rotisserie chicken.
- Reheat: Warm individual portions in the microwave, or cover the baking dish with foil and heat in a 350°F oven until warmed through.