Chicken Pesto Bake
Chicken Pesto Recipe

Chicken Pesto Bake

A pasta casserole this flavorful is quick to put together and makes a tasty any night meal.

The Story Behind the Recipe
8
(1
15 min
PREP TIME
45 min
TOTAL TIME

Ingredients

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.

Tip #3

- To reduce the calories in this casserole, use light or reduced fat Alfredo sauce.

Nutrition

480Calories
20Fat (mg)
85Cholesterol (mg)
820Sodium (mg)
43Carbohydrates (g)
2Dietary Fiber
28Protein (g)

Reviews

Explore reviews from
our online community

  September 18, 2016

Sooo good! I make it at least once a month, more in the cooler months ⭐⭐⭐⭐⭐

— says Kristy
Helpful?
  July 26, 2012

Family loved it...even the picky ones!

— says Gretchen
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