Description
Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends. Makes a lot, so freeze some or halve the recipe.
Ingredients
- ½ cup seasoned bread crumbs
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 (16 ounce) box penne pasta
- 6 cups cubed cooked chicken
- 4 cups shredded Italian cheese blend
- 3 cups fresh baby spinach
- 1 (15 ounce) can crushed tomatoes
- 1 (15 ounce) jar Alfredo sauce
- 1 (15 ounce) jar pesto sauce
- 1 ½ cups milk
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish. Combine the bread crumbs
- Parmesan cheese
- and olive oil in a small bowl until evenly moistened; set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the penne
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 11 minutes. Drain well in a colander set in the sink.
- Meanwhile
- combine the chicken in a bowl with the Italian cheese blend
- spinach
- tomatoes
- alfredo sauce
- pesto sauce
- and milk. Stir in the pasta once done
- and scoop into the prepared baking dish. Top with the bread crumb mixture.
- Bake in the preheated oven until bubbly and golden brown on top
- 40 to 45 minutes.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12