Chicken Pesto Bake Recipe

Name: Chicken Pesto Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) packageuncooked dried multi-colored rotini pasta; 3 cups cubed cooked chicken; 1 cup milk; ¼ cup purchased pesto sauce; 1 (16 ounce) jar alfredo sauce; 1 (7 ounce) jar roasted red peppers, drained, chopped; ⅛ teaspoon pepper; ½ cup dried breadcrumbs; ½ cup shredded parmesan cheese; 2 tablespoons butter, melted

Servings: persons

1 (12 ounce) packageuncooked dried multi-colored rotini pasta
3 cups cubed cooked chicken
1 cup milk
¼ cup purchased pesto sauce
1 (16 ounce) jar alfredo sauce
1 (7 ounce) jar roasted red peppers, drained, chopped
⅛ teaspoon pepper
½ cup dried breadcrumbs
½ cup shredded parmesan cheese
2 tablespoons butter, melted

1
Heat oven to 350F Cook pasta as directed on package; drain.
2
Meanwhile, combine chicken, milk, pesto, Alfredo sauce, red peppers and pepper in large bowl.
3
Stir in cooked pasta.
4
Spread into greased 2-quart baking dish.
5
Cover with aluminum foil.
6
Bake 20 minutes.
7
Combine breadcrumbs, Parmesan cheese and butter in small bowl.
8
Sprinkle over casserole.
9
Continue baking, uncovered, until edges are bubbly and topping is golden brown (10 to 15 minutes).

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (12 ounce) packageuncooked dried multi-colored rotini pasta, 3 cups cubed cooked chicken, 1 cup milk, ¼ cup purchased pesto sauce, and more.

Yes, Chicken Pesto Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Pesto Bake

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