Pesto Alfredo Chicken Pasta

Square overhead shot of chicken pesto pasta alfredo in a bowl.

5 from 1 vote

This creamy dump-and-bake chicken pesto alfredo is ready for the oven with just 10 minutes of prep. No boiling required! One dish, one cleanup, and a dinner the whole family will love.

Course Dinner

Cuisine American, Italian

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

Prep Time 10

Cook Time 42

Total Time 52

Servings people

Calories 513kcal

Author Blair Lonergan

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 13x9-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.

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