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Pesto Alfredo Chicken Pasta

Pesto alfredo chicken pasta is a creamy, baked pasta dish made with rotisserie chicken, alfredo sauce, basil pesto, and Italian cheese. It’s easy to prep, bakes in one dish, and makes a comforting, family-friendly dinner for any night of the week.
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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.
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