Life is full of pasta-bilities! And it’s too short not to enjoy this Creamy Alfredo Casserole on the regular. Just look at it! The warm, bubbling bake smells and tastes like what all your Italian food dreams are made of. So, make them come true with some bouncy, tender penne pasta swimming in a sea of creamy, cheesy Alfredo sauce and twirling with juicy chicken and wilted spinach. Yum, yum, yum! Live life to the fullest with Creamy Alfredo Casserole!

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  • 1 (6-ounce) package fresh baby spinach, chopped
  • 1/3 cup refrigerated pesto sauce
  • 1 (15-ounce) jar Alfredo sauce
  • 1/4 cup chicken broth
  • 12 ounces penne pasta, cooked according to the package directions
  • 2 1/2 cups rotisserie chicken, chopped
  • 4 ounces low-moisture part-skim mozzarella cheese, shredded
  • 2 tablespoons fresh basil, thinly sliced
  • 1/4 teaspoon paprika


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Lightly grease an 11×7-inch baking dish.

Step 3 –In a medium bowl, toss the spinach and the pesto together.

Step 4 –In another bowl, stir the Alfredo sauce and the chicken broth together.

Step 5 –Spread 1/3 of the Alfredo mixture into the bottom of the prepared baking dish.

Step 6 –Top the sauce with the spinach mixture.

Step 7 –In a third bowl, stir the cooked pasta, the chicken, and the remaining Alfredo mixture together.

Step 8 –Spoon 1/2 of the chicken mixture over the spinach mixture.

Step 9 –Repeat the layers once.

Step 10 –Bake for 30 minutes.

Step 11 –Transfer the casserole from the oven and sprinkle with the cheese.

Step 12 –Bake until the casserole is hot and bubbly, about 5 minutes.

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Step 13 –Top with the basil and the paprika.

Step 14 –Serve.