Dump-and-Bake Chicken Pesto Alfredo Pasta

5 from 1 vote

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

Course Dinner

Cuisine American, Italian

Keyword alfredo pesto chicken, chicken pesto alfredo, chicken pesto alfredo pasta, pesto alfredo chicken pasta

Prep Time 10

Cook Time 42

Total Time 52

Servings people

Calories 448kcal

Author Blair Lonergan

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

Preheat oven to 425°F. Grease a 13 x 9-inch baking dish or spray with nonstick cooking spray.
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.
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.
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.

- 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.
- 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!