You don’t even have to boil the pasta for this simple dump-and-bake chicken pesto Alfredo! With tomatoes, fresh spinach, and just 10 minutes of prep, the one-dish meal is seriously the world’s easiest weeknight dinner.
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If you love dump-and-bake pasta recipes, be sure to try this dump-and-bake meatball casserole, a pan of tuscan chicken pasta, my kids’ favorite sesame chicken noodles, an easy dump-and-bake ravioli casserole, a pan of hot dog casserole, and this dump-and-bake Italian sausage casserole, too!
My family LOVES this! Easy, flavorful, and re-heats well.
– Sandi
An Easy, Family-Friendly Chicken Pesto Alfredo Recipe
This pesto Alfredo chicken pasta is a guaranteed weeknight winner for so many reasons. It’s incredibly easy, thanks to the dump-and-bake method that skips boiling pasta or pre-cooking vegetables — everything cooks together in one dish for minimal prep and cleanup. The creamy, cheesy pasta is a family favorite, with tender noodles, juicy chicken, and fresh veggies that even picky eaters love. Bursting with flavor from basil pesto, white wine, Italian seasoning, garlic, onion, and a kick of red pepper flakes, this isn’t your average Alfredo. Plus, it’s endlessly versatile. For instance, swap the spinach for mushrooms or peas, use raw or rotisserie chicken, or toss in your favorite veggies to make it your own.
Pesto Alfredo Sauce is the Best of Both Worlds
Pesto and Alfredo sauce are two very different sauces, both of which are delicious with pasta. In general, pesto sauce includes parmesan cheese, salt, fresh basil, olive oil, garlic, and pine nuts. Creamy Alfredo sauce, by contrast, features heavy cream and cheese as the primary ingredients.
In this dish, you get the best of both worlds — a creamy pesto alfredo! The recipe combines both pesto and Alfredo sauce for a flavorful pasta bake that will make your tastebuds sing.
You Don’t Have to Cook the Pasta Before Putting it in the Casserole
While many casserole recipes call for cooking pasta before mixing it into the dish, this particular recipe is designed specifically for uncooked pasta. That means that you do not boil the noodles on the stovetop before adding them to the casserole dish.
Instead, the noodles cook right in the oven with the rest of the ingredients. This requires extra liquid in the pan (since the pasta absorbs a lot as it cooks), and extra cooking time to make sure that the noodles are tender.
Ingredient Notes and Tips for Success
- 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.
- Pick a dry white wine, such as Sauvignon Blanc, Pinto Grigio, or Pinto Gris. Use something that you enjoy drinking! If you don’t want to cook with wine, just sub with extra broth or water.
- Pick a store-bought basil pesto for convenience, or make your own homemade pesto when fresh basil is in season.
- You’ll need cooked chicken for this recipe, and a variety of options will work. Use a store-bought rotisserie chicken for a shortcut, or purchase cooked pulled chicken or cooked diced chicken at the grocery store. If you prefer to cook your own chicken at home to use in this recipe, boil about 1 lb. of boneless, skinless chicken breasts or boneless skinless chicken thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken.
- I use mezzi rigatoni pasta, which has a suggested cook time of 9 minutes on the package. If you can’t find mezzi rigatoni, then substitute with another short pasta shape with a similar cooking time, such as penne, rigatoni, or rotini. You may need to increase the total baking time for your casserole if you choose a different pasta.
- I like an Italian blend of cheeses, but shredded mozzarella also works.
How to Make Chicken Pesto Alfredo
This creamy chicken pesto alfredo makes weeknight dinners quick and easy! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Whisk together the sauce and seasoning. Stir in the chicken, uncooked pasta, and diced tomatoes.
- Cover tightly with foil and bake for 40 minutes, or until the pasta is al dente. Be careful not to overbake the casserole or the pasta will become mushy. Stir in the spinach and top with cheese.
- Broil for 1-2 minutes, until the cheese melts. Garnish the casserole with herbs like fresh basil or fresh parsley for a bright, colorful touch. Serve!
Did you make this recipe?
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Pesto Alfredo Chicken Pasta
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 (22-ounce) jar Alfredo sauce, or about 2 ½ cups total (use two 15-ounce jars if needed)
- 3 cups chicken broth
- ¼ cup dry white wine (or substitute with extra broth or water)
- ¼ cup prepared basil pesto
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes (reduce or omit if you prefer mild)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cups diced rotisserie chicken (or other cooked chicken)
- 1 (16-ounce) package uncooked mezzi rigatoni (or penne, rotini, or elbows with a similar cook time)
- 1 (14.5-ounce) can petite diced tomatoes, well drained
- 2 cups fresh baby spinach, coarsely chopped
- 1 cup shredded Italian cheese blend (or mozzarella)
- Optional garnish: grated Parmesan, fresh basil, parsley, or oregano
Instructions
- Preheat oven to 425°F and grease a 13×9-inch baking dish with nonstick cooking spray.
- In the prepared dish, whisk together the Alfredo sauce, broth, wine, pesto, Italian seasoning, red pepper flakes, garlic powder, and onion powder.
- Stir in the cooked chicken, uncooked pasta, and well-drained tomatoes until everything is evenly coated.
- Cover the dish tightly with aluminum foil and bake for 40 minutes. When the timer goes off, uncover and stir gently with a fork. The pasta should be al dente: firm but nearly cooked through, with most of the liquid absorbed. If the noodles still have a hard center, re-cover and return to the oven in 5-minute increments until done.
- Fold the spinach into the pasta, then sprinkle the cheese evenly over the top.
- Broil for 1-2 minutes, watching closely, until the cheese is melted and starting to bubble and brown.
- Garnish with fresh herbs and serve immediately.
Notes
- Alfredo sauce amount matters. You need a full 2 ½ cups total. One standard 15-oz jar isn’t enough. Use the 22-oz size or measure out the right amount from two smaller jars.
- Pasta cook time is key. Stick with a short pasta that has an 8-10 minute recommended cook time on the package. A pasta that cooks significantly faster or slower will need a baking time adjustment.
- Cover tightly. The pasta cooks by absorbing steam and liquid. Any gaps in the foil can result in unevenly cooked or crunchy noodles.
- Don’t overbake before the broil step. Pull the casserole when the pasta is al dente (still slightly firm). It will finish cooking under the broiler. Fully soft pasta at the 40-minute mark will turn mushy.
- If it looks dry when you uncover it, stir in a small splash of chicken broth before adding the spinach and cheese. Different pans and pasta brands absorb liquid at slightly different rates.
- Glass or ceramic dishes take longer than metal pans. Start checking doneness a few minutes earlier if using a metal pan.
- Raw chicken option: Dice 1 lb. of boneless, skinless chicken breasts or thighs into bite-size pieces and add at the start with the uncooked pasta. It will cook through by the time the noodles are done.
Nutrition
Serving Suggestions
Pair the creamy chicken pesto pasta with easy sides like garlic bread or focaccia bread, a simple green salad dressed in Dijon vinaigrette or lemon vinaigrette, our favorite house salad with candied pecans, garlic roasted broccoli, or this marinated vegetable salad.
Preparation and Storage Tips
- Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the fridge overnight before baking. The pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy pasta.
- Storage: This casserole is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The pasta will dry out a bit as it sits, so you may need to stir in some additional Alfredo sauce or stock when you reheat the dish. Individual portions can be reheated in the microwave for about 1-2 minutes.
- I do not recommend freezing this casserole because pasta has a tendency to get gummy and mushy when thawed.
Recipe Variations
- 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.
- For an alcohol-free dish, omit the white wine and replace it with water or extra broth.
- Add different vegetables to the dish. Good options include grated zucchini or sliced fresh mushrooms.
- Add buttered breadcrumbs on top for a crunchy texture.
- Cooking for a Smaller Family: Cut all of the ingredients in half and bake the casserole in an 8-inch square pan. Check the pasta after 35 minutes, as it may be done slightly sooner than the larger pan.
More Chicken Pasta Casserole Recipes
Chicken Spaghetti Casserole
1 hour hr 15 minutes mins
Dump-and-Bake Chicken Alfredo Casserole
45 minutes mins
Originally published in January, 2024, this post was updated in June, 2025.
My family LOVES this! Easy, flavorful, and re-heats well.
Thank you so much, Sandi! We’re glad you enjoy it.