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Dump-and-Bake Chicken Pesto Alfredo Pasta

This easy chicken pesto alfredo is ready for the oven with just 10 minutes of prep time!

Prep Time
10 mins
Cook Time
10 mins
Total Time
52 mins
Servings: 8 people
Calories: 448 kcal
Course: Dinner
Cuisine: Italian , American

Ingredients

  • 1 (22 ounce) jar Alfredo sauce (or 1 ½ 15-ounce jars) (approximately 2 ½ cups total)
  • 3 cups chicken broth
  • ¼ cup white wine (or sub with additional chicken broth or water)
  • ¼ cup prepared basil pesto
  • 2 teaspoons Italian seasoning
  • ½ teaspoon crushed red pepper flakes (use less, or omit entirely if you don’t like it spicy)
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 cups diced rotisserie chicken (or other diced cooked chicken)
  • 1 (16 ounce) package uncooked mezzi rigatoni pasta (or other similar short pasta shape such as rotini or penne)
  • 1 (14.5 ounce) can petite diced tomatoes, well drained
  • 2 cups fresh baby spinach leaves, coarsely chopped
  • 1 cup shredded Italian cheese blend or mozzarella cheese
  • Optional: Parmesan cheese and fresh chopped herbs such as basil, oregano, and parsley for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 425°F. Grease a 13 x 9-inch baking dish or spray with nonstick cooking spray.
  2. In the prepared baking dish (or in a separate large bowl), whisk together the Alfredo sauce, broth, wine, pesto, Italian seasoning, red pepper flakes, garlic powder, and onion powder. Stir in the chicken, uncooked pasta, and diced tomatoes. Cover tightly with aluminum foil and bake for 40 minutes.
  3. Uncover; stir gently with a fork. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  4. Stir the spinach into the pasta. Sprinkle the cheese over the top. Place the dish under the broiler for 1-2 minutes, just until the cheese melts and starts to get crispy on top. Watch the dish the entire time since the food can burn quickly under the broiler! Garnish with chopped fresh herbs and serve.

Notes

  • If you prefer to start with raw chicken instead of cooked, shredded chicken, you'll need about 1 lb. of boneless skinless chicken breasts or boneless skinless chicken thighs. Dice the chicken into bite-size pieces and add it to the casserole at the beginning (when you add the uncooked pasta). The chicken will be cooked through by the time the noodles are tender.
  • If you prefer to start with raw chicken instead of cooked, shredded chicken, you'll need about 1 lb. of boneless skinless chicken breasts or boneless skinless chicken thighs. Dice the chicken into bite-size pieces and add it to the casserole at the beginning (when you add the uncooked pasta). The chicken will be cooked through by the time the noodles are tender.
  • Don’t have mezzi rigatoni? You can substitute with other similar short pasta shapes such as penne, rotini, or elbows. Just pick a pasta that has a similar cooking time as the mezzi rigatoni (about 8-10 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
  • Don’t have mezzi rigatoni? You can substitute with other similar short pasta shapes such as penne, rotini, or elbows. Just pick a pasta that has a similar cooking time as the mezzi rigatoni (about 8-10 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
  • For an alcohol-free dish, omit the white wine and replace it with water or extra broth. You’ll need at least one large 22-ounce jar of Alfredo sauce. If you can’t find this larger size jar in your store, purchase two smaller (15 ounce) jars and measure out about 2 ½ cups of sauce total. One smaller jar won’t be quite enough. Total cooking time will vary depending on the type of pan that you use, your brand of pasta, and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed. Be careful not to overbake the casserole or the pasta will become mushy. Pick a dry white wine, such as Sauvignon Blanc, Pinto Grigio, or Pinto Gris. Use something that you enjoy drinking!
  • For an alcohol-free dish, omit the white wine and replace it with water or extra broth.
  • You’ll need at least one large 22-ounce jar of Alfredo sauce. If you can’t find this larger size jar in your store, purchase two smaller (15 ounce) jars and measure out about 2 ½ cups of sauce total. One smaller jar won’t be quite enough.
  • Total cooking time will vary depending on the type of pan that you use, your brand of pasta, and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
  • Be careful not to overbake the casserole or the pasta will become mushy.
  • Pick a dry white wine, such as Sauvignon Blanc, Pinto Grigio, or Pinto Gris. Use something that you enjoy drinking!

Nutrition Information

Serving 1/8 of the casserole Calories 448kcal (22%) Carbohydrates 51g (17%) Protein 15g (30%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 4g Cholesterol 62mg (21%) Sodium 1090mg (45%) Potassium 363mg (10%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1085IU (22%) Vitamin C 7mg (8%) Calcium 172mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 448

% Daily Value*

Serving 1/8 of the casserole
Calories 448kcal 22%
Carbohydrates 51g 17%
Protein 15g 30%
Fat 19g 29%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 4g 20%
Cholesterol 62mg 21%
Sodium 1090mg 45%
Potassium 363mg 8%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 1085IU 22%
Vitamin C 7mg 8%
Calcium 172mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.