Name: Dump-and-Bake Pesto Alfredo Chicken Pasta
Prep time: 10 min
Cook time: 52 min
Total time: 1 h 2 min
Cuisine: Italian
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

Ingredients

Scale

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

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Instructions

Preheat the 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

Feel free to substitute the chicken with leftover meats or even roasted vegetables.
For a creamier texture, add a splash more of alfredo sauce before broiling.
If you like it spicy, increase the red pepper flakes.

Author: Jesseca
Prep Time: 10 minutes
Cook Time: 52 minutes
Category: Main Dishes
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 780mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 23g
Cholesterol: 60mg