I love this recipe because it’s the ultimate creamy, cheesy, make-ahead dinner. The Alfredo sauce adds luscious richness, the pesto gives a herby punch, and the crushed tomatoes balance it all with a hint of tang. The spinach adds color and freshness while the breadcrumb-Parmesan topping gives it that satisfying crunch. It’s a complete, hearty meal that always earns second helpings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 (16 oz) box penne pasta 6 cups cooked chicken, cubed 4 cups shredded Italian cheese blend 3 cups fresh baby spinach 1 (15 oz) can crushed tomatoes 1 (15 oz) jar Alfredo sauce 1 (15 oz) jar pesto sauce 1½ cups milk ½ cup seasoned bread crumbs ½ cup grated Parmesan cheese 1 tablespoon olive oil
Directions
I start by preheating my oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.
I cook the penne pasta in a large pot of salted boiling water until it’s just al dente, about 11 minutes. Since it will finish cooking in the oven, I like to keep it slightly underdone. I drain it well and set it aside.
In a large bowl, I combine the cooked chicken, shredded cheese blend, baby spinach, crushed tomatoes, Alfredo sauce, pesto sauce, and milk. Once everything is well mixed, I stir in the cooked pasta until it’s fully coated.
I pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
In a small bowl, I combine the bread crumbs, Parmesan cheese, and olive oil, mixing until the crumbs are evenly moistened. I sprinkle this mixture evenly over the top of the casserole.
I bake the casserole uncovered for 40–45 minutes, until it’s bubbly around the edges and the top is golden brown.
I let it rest for 5–10 minutes before serving—it’s always worth the wait!
Servings and Timing
This recipe makes about 12 servings and takes around 1 hour and 15 minutes total—15 minutes for prep and 1 hour for cooking.
Variations
I sometimes swap the penne for rigatoni, rotini, or ziti—whatever I have on hand. For a twist, I use shredded turkey, Italian sausage, or even shrimp instead of chicken. When I want more veggies, I add mushrooms, broccoli florets, or sun-dried tomatoes. For a spicy version, I sprinkle in red pepper flakes or drizzle hot sauce into the mix before baking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I bake it at 350°F (175°C) for 15–20 minutes until hot and bubbly, or microwave individual portions for a few minutes. For longer storage, I freeze the casserole (either whole or in portions) for up to 2 months. I thaw it overnight in the fridge before reheating.
FAQs
Can I make this ahead of time?
Yes, I assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking.
Can I freeze it before baking?
Absolutely. I wrap it well and freeze it for up to 2 months. I thaw it in the fridge overnight and bake as directed.
Can I use homemade sauces instead of jarred ones?
Yes, I sometimes use homemade Alfredo or pesto for a fresher, richer flavor.
Can I make this recipe lighter?
I use light Alfredo sauce, less cheese, and substitute half the pasta with extra spinach or zucchini noodles.
What can I serve with this casserole?
I love pairing it with garlic bread, a crisp Caesar salad, or roasted vegetables.
Can I use other pasta shapes?
Yes, short pasta like rigatoni, rotini, or ziti work perfectly.
How do I keep the casserole from drying out?
I make sure not to overbake it and always use enough sauce—it should be creamy before going into the oven.
Can I make this gluten-free?
Yes, I use gluten-free pasta and gluten-free breadcrumbs for the topping.
Can I skip the breadcrumb topping?
Yes, but I recommend keeping it for that irresistible crunch—it really completes the dish.
How can I make it vegetarian?
I skip the chicken and add more veggies like mushrooms, zucchini, and roasted red peppers.
Conclusion
This Chicken Penne Casserole is everything I want in a comforting meal—creamy, cheesy, and full of flavor. I love how the pesto and Alfredo blend together into a rich, herby sauce that coats every piece of pasta. It’s easy to make, great for leftovers, and perfect for feeding a crowd. Whether it’s a busy weeknight or a family gathering, this dish always brings everyone to the table with smiles and second servings.
A creamy, cheesy Chicken Penne Casserole made with tender chicken, spinach, and penne pasta baked in a rich blend of Alfredo, pesto, and crushed tomato sauces. Topped with a golden breadcrumb-Parmesan crust, this comforting casserole is perfect for family dinners or entertaining.
Ingredients
1 (16 oz) box Penne pasta
6 cups Cooked chicken, cubed
4 cups Shredded Italian cheese blend
3 cups Fresh baby spinach
1 (15 oz) can Crushed tomatoes
1 (15 oz) jar Alfredo sauce
1 (15 oz) jar Pesto sauce
1½ cups Milk
½ cup Seasoned breadcrumbs
½ cup Grated Parmesan cheese
1 tablespoon Olive oil
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Cook penne pasta in salted boiling water until just al dente, about 11 minutes. Drain well and set aside.
In a large bowl, combine cooked chicken, shredded cheese blend, spinach, crushed tomatoes, Alfredo sauce, pesto sauce, and milk. Mix until evenly combined.
Add the cooked pasta to the mixture and stir until fully coated in sauce.
Pour the mixture into the prepared baking dish and spread evenly with a spatula.
In a small bowl, mix breadcrumbs, Parmesan cheese, and olive oil until crumbs are moistened. Sprinkle evenly over the top of the casserole.
Bake uncovered for 40–45 minutes, or until bubbly and golden brown on top.
Let the casserole rest for 5–10 minutes before serving.
Notes
Substitute penne with rigatoni, ziti, or rotini for variety.
Swap chicken with turkey, sausage, or shrimp for a twist.
Add mushrooms, broccoli, or sun-dried tomatoes for extra veggies.
Make it gluten-free using GF pasta and breadcrumbs.
Freeze before or after baking for up to 2 months; thaw overnight before reheating.
