Description
Chicken penne casserole delivers comfort straight from your kitchen to the dinner table. Creamy, cheesy goodness comes together quickly with tender chicken and pasta that everyone at home will absolutely adore.
Ingredients
Scale
Primary Protein:
- 6 cups cooked chicken, cubed
Secondary Starches and Carbohydrates:
- 1 16 oz box penne pasta
- ½ cup seasoned bread crumbs
Dairy and Sauce Components:
- 4 cups shredded Italian cheese blend
- 1½ cups milk
- 1 15 oz jar Alfredo sauce
- 1 15 oz jar pesto sauce
- 1 15 oz can crushed tomatoes
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 3 cups fresh baby spinach
Instructions
- Heat your oven to 350°F and coat a 9×13-inch baking dish with cooking spray to prevent sticking.
- Boil 16 oz of penne pasta in heavily salted water for exactly 11 minutes until just tender, then thoroughly drain in a colander.
- Blend 6 cups cooked chicken cubes, 4 cups shredded Italian cheese, 3 cups fresh spinach, 15 oz crushed tomatoes, 15 oz Alfredo sauce, 15 oz pesto, and 1½ cups milk in a spacious mixing bowl until completely combined.
- Fold the drained pasta into the mixture, ensuring every piece gets coated with the creamy sauce.
- Transfer the entire contents into the prepared baking dish, spreading evenly to create a consistent layer.
- Combine ½ cup bread crumbs, ½ cup grated Parmesan, and 1 tbsp olive oil in a separate small bowl.
- Sprinkle the bread crumb mixture across the top of the casserole, creating a golden, crunchy topping.
- Bake uncovered at 350°F for 40-45 minutes until the edges bubble and the top turns a rich golden brown.
- Remove from the oven and allow the casserole to rest for 7-10 minutes before serving, which helps the dish set and makes cutting easier.
Notes
- Drain pasta thoroughly to prevent watery casserole, shaking the colander to remove excess moisture.
- Leftover rotisserie chicken works perfectly and saves significant prep time for this dish.
- For a gluten-free version, swap regular pasta with gluten-free penne and use gluten-free bread crumbs on top.
- Fresh baby spinach provides better texture than frozen, creating a more vibrant and less soggy casserole.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 610 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 43 g
- Cholesterol: 95 mg