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Chicken Pesto Bake
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1 (12-ounce) package (4 cups) uncooked dried multi-colored rotini pasta

3 cups chopped deli rotisserie chicken

1 cup milk

1/4 cup purchased pesto sauce

1 (16-ounce) jar Alfredo sauce

1 (7-ounce) jar roasted red peppers, drained, chopped

1/8 teaspoon pepper

1/4 cup dried bread crumbs

1/4 cup shredded Parmesan cheese

2 tablespoons Land O Lakes® Butter, softened

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Cook pasta as directed on package; drain.

  3. STEP 3

    Combine chicken, milk, pesto, Alfredo sauce, red peppers and pepper in bowl. Stir in cooked pasta. Spread into greased 3-quart baking dish. Cover with aluminum foil. Bake 20 minutes.

  4. STEP 4

    Combine bread crumbs, Parmesan cheese and butter in bowl. Sprinkle over casserole. Continue baking, uncovered, 10-15 minutes or until edges are bubbly and topping is golden brown.

Tip #1

Twelve ounces cooked chicken breasts equals 3 cups cubed.

Tip #2

Prepare as directed above except shorten pasta cooking time by 2 minutes. Do not top with breadcrumb mixture. Do not bake. Cover; refrigerate up to 24 hours. Sprinkle with breadcrumb mixture. Bake as directed, increasing first bake time to 30 minutes.

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