Pesto Alfredo Chicken Pasta
This pesto alfredo chicken pasta is the ultimate comfort food baked all in one dish. Creamy, cheesy, and full of flavor, it combines the richness of alfredo sauce with the bright herby taste of pesto. Toss in some tender rotisserie chicken, pasta, and fresh veggies, and you’ve got a no-fuss, crowd-pleasing dinner that’ll be on repeat.
It’s perfect for busy weeknights, easy to prep ahead, and finishes with a broiled cheesy topping that takes it over the top. One dish, minimal cleanup, and serious flavor.
Before you get started
Use an oven-safe baking dish big enough to hold everything—pasta expands as it cooks. No need to pre-cook the noodles, they’ll bake in the sauce and soak up all that flavor. Using rotisserie chicken saves time, but feel free to sub in any pre-cooked chicken you have.
Make sure to cover it tightly with foil during the first bake to trap steam and cook the pasta through. The final broil at the end gives that bubbly, golden cheese topping.
What You Need To Make Pesto Alfredo Chicken Pasta
You can find the full ingredient list with exact amounts in the recipe card, but here’s what you’ll need:
- Jarred alfredo sauce
- Chicken broth
- Basil pesto
- Red pepper flakes (optional)
- Rotisserie or pre-cooked chicken
- Uncooked pasta
- Diced tomato
- Fresh spinach
- Shredded Italian cheese blend
How To Make Pesto Alfredo Chicken Pasta
1
Start by preheating your oven to 425 degrees. In a large baking dish, whisk together the alfredo sauce, chicken broth, pesto, and a pinch of red pepper flakes if you like a little heat.
2
Stir in your shredded chicken, uncooked pasta, and diced tomato. Mix it all well so the pasta is fully coated. Cover the dish tightly with foil and bake for 30 to 40 minutes, until the pasta is cooked through and tender.
3
Once it’s done, take it out and stir everything to check that the noodles are soft. Then stir in the fresh spinach, sprinkle the Italian cheese blend evenly on top, and return to the oven uncovered.
4
Broil for 1 to 2 minutes, just until the cheese is melted and bubbling. Serve hot—this dish is rich, flavorful, and super satisfying on its own or with a slice of garlic bread.
Pesto Alfredo Chicken Pasta
Ingredients
- 1 jar alfredo sauce
- 3 cups chicken broth
- ¼ cup pesto
- Italian red pepper flakes optional
- 2 cups cooked rotisserie chicken shredded
- 16 oz pasta uncooked
- 1 diced tomato
- 2 cups fresh spinach
- 1 cup shredded Italian cheese blend
Instructions
- Preheat your oven to 425°F.
- In a large baking dish or oven-safe pan, whisk together the alfredo sauce, chicken broth, pesto, and red pepper flakes if using.
- Stir in the shredded chicken, uncooked pasta, and diced tomato. Mix until everything is well coated.
- Cover tightly with foil and bake for 30 to 40 minutes, or until the pasta is tender.
- Remove from the oven and stir to ensure the pasta is fully cooked.
- Stir in the fresh spinach, then sprinkle the shredded cheese evenly over the top. Return to the oven and broil uncovered for 1 to 2 minutes, just until the cheese is melted and bubbly.
- Serve hot and enjoy! Great with garlic bread or a crisp side salad.
