Ingredients

  • 1 package penne pasta 16 ounces penne pasta
  • 2 cups chicken cubed, cooked
  • 2 cups mozzarella
  • 3 cups fresh baby spinach fresh
  • 1 can petite diced tomatoes 15 ounces
  • 1 jar pesto (8 ounces) or 1 cup of fresh pesto

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

Topping:

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

Instructions:

1- Preheat oven to 350 degrees. Lightly spray a 9×13 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 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 9×13 inch pan. Add topping to the casserole (combine the bread crumbs, Parmesan cheese and olive oil).

 

4- Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.
* recipe adapted from: The Recipe Critic