Recipe Background
Life is full of pasta-bilities! And it's too short not to enjoy this Creamy Alfredo Casserole on the regular. Just look at it! The warm, bubbling bake smells and tastes like what all your Italian food dreams are made of. So, make them come true with some bouncy, tender penne pasta swimming in a sea of creamy, cheesy Alfredo sauce and twirling with juicy chicken and wilted spinach. Yum, yum, yum! Live life to the fullest with Creamy Alfredo Casserole!
Life is full of pasta-bilities! And it's too short not to enjoy this Creamy Alfredo Casserole on the regular. Just look at it! The warm, bubbling bake smells and tastes like what all your Italian food dreams are made of. So, make them come true with some bouncy, tender penne pasta swimming in a sea of creamy, cheesy Alfredo sauce and twirling with juicy chicken and wilted spinach. Yum, yum, yum! Live life to the fullest with Creamy Alfredo Casserole!
Ingredients
- 1 (6-ounce) package fresh baby spinach chopped
- 1/3 cup refrigerated pesto sauce
- 1 (15-ounce) jar Alfredo sauce
- 1/4 cup chicken broth
- 12 ounces penne pasta cooked according to the package directions
- 2 1/2 cups rotisserie chicken chopped
- 4 ounces low-moisture part-skim mozzarella cheese shredded
- 2 tablespoons fresh basil thinly sliced
- 1/4 teaspoon paprika
Directions
- Preheat the oven to 375 degrees F.
- Lightly grease an 11x7-inch baking dish.
- In a medium bowl, toss the spinach and the pesto together.
- In another bowl, stir the Alfredo sauce and the chicken broth together.
- Spread 1/3 of the Alfredo mixture into the bottom of the prepared baking dish.
- Top the sauce with the spinach mixture.
- In a third bowl, stir the cooked pasta, the chicken, and the remaining Alfredo mixture together.
- Spoon 1/2 of the chicken mixture over the spinach mixture.
- Repeat the layers once.
- Bake for 30 minutes.
- Transfer the casserole from the oven and sprinkle with the cheese.
- Bake until the casserole is hot and bubbly, about 5 minutes.
- Top with the basil and the paprika.
- Serve.
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