Description
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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 5g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
