Our Pesto Chicken Pasta Casserole is made with chicken, tomatoes, spinach, basil, pesto, and cheese. It comes together in just a few minutes and is the perfect weeknight family dinner.
When it comes to easy family dinners, this Pesto Chicken Pasta Casserole is one of our favorites!
We love pasta recipes!
My family would eat spaghetti once a week if I let them, so I thought I would switch up our regular pasta-night dish with a simple pasta casserole.
Related Recipe: If you love this Pesto Chicken Casserole be sure to try our Pink Sauce Chicken Pasta Bake!
How to Make Pesto Chicken Pasta Casserole:
First, you’ll need to cook your noodles. We use penne pasta in this pasta bake, but any kind would work.
We’ve tried it with bowtie and our kids loved that too!
- In a large bowl, mix together all of the ingredients listed to assemble the casserole.
- After you have mixed together the ingredients for the casserole, you spread them in a 9×13-inch baking dish.
- Next, you sprinkle a delicious, cheesy crumb mixture on top and put it in the oven!
This chicken casserole with pasta recipe is extremely simple and takes no time at all to assemble!
Related recipe: If you like this casserole, you’ll love our Mom’s Easy Chicken and Broccoli Casserole and our Beef and Noodle Casserole.
Pro tips on making a Chicken Casserole with Pasta:
Used canned goods: This recipe can be simple if you choose to use canned tomatoes, Alfredo, and pesto sauce. It’s almost a dump and go recipe that tastes amazing!
However, you can definitely use homemade or your favorite version of any of those mentioned above if you like to use fresher ingredients.
Try our Homemade Alfredo Sauce from this recipe!
Cool Off Your Pasta:Make sure to rinse your pasta off in cold water after you boil it.
This will keep it from sticking together when you’re trying to mix it with your other casserole ingredients.
Our best advice is to dump your pasta into a straining bowl like this one. Then run cold water over your pasta for 2 minutes.
If you love this casserole you definitely need to try our Million Dollar Casserole Recipe, Easy Chicken and Noodle Casserole and our Chicken and Broccoli Alfredo Casserole!
Homemade Pesto Sauce for this Pesto Chicken Pasta Casserole Recipe:
We know not everyone loves pre-made pesto or Alfredo sauce, so using your own is totally fine. Here’s our favorite recipe for homemade pesto sauce:
- 3 cups fresh basil leaves
- 1 1/2 cups chopped walnuts
- 4 cloves garlic, peeled
- 1/4 cup grated parmesan cheese
- 1 cup olive oil
- Salt and pepper to taste
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
Easy Pesto Sauce Recipes:
We couldn’t get enough pesto sauce after trying this recipe, and we’re pretty sure you’ll feel the same way. Here are a few of our favorite pesto recipes, using both homemade and pre-made pesto sauce.
- Pesto Chicken Florentine
- Pesto Tortellini Bake
- Pesto Potatoes
- Noodles and Company Pesto Cavatappi Copycat
- Easy Pesto Chicken Bake
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
If you’re really feeling domestic, you can serve this with our Easy Homemade Rolls, our Caprese Salad, and our Famous Marshmallow Brownies for dessert!
Want even more pasta dinners?! Try our EASY 20 Minute Tuscan Pasta!
Speaking of Copycat Recipes…
Have you heard about our newest cookbook, Copycat Cooking?
We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more.
We are so excited to share these recipes with you. Order your copy today!
Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!
Serves: 10
Pesto Chicken Pasta Casserole Recipe
4.58 from 7 votes
Chicken, tomatoes, spinach, basil pesto, and cheese come together to make this fresh pasta bake.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
PrintPin
Ingredients
- 16 ounces penne pasta
- 4 boneless skinless chicken breasts cooked and shredded, could also use rotisserie chicken
- ½ cup milk
- 4 cups shredded mozzarella cheese
- 3 cups baby spinach
- 1 15 ounce can diced tomatoes drained
- 1 15 ounce jar alfredo sauce
- ½ cup prepared pesto
- ½ cup plain bread crumbs
- ½ cup grated Parmesan cheese
- 1 Tablespoon olive oil
Instructions
Preheat oven to 350 degrees F.
Cook pasta according to package directions, drain and set aside.
In a large mixing bowl, combine pasta, chicken, milk, mozzarella cheese, baby spinach, diced tomatoes, Alfredo sauce and pesto. Mix until well combined.
Spread mixture into a 9×13-inch baking pan sprayed with nonstick cooking spray.
In a small mixing bowl, combine bread crumbs, Parmesan cheese and olive oil.
Sprinkle crumb mixture on top of casserole.
Bake for 35-40 minutes, or until crumb topping is golden brown and casserole is heated through.
Notes
- Make sure to rinse your pasta off in cold water after you boil it. This will keep it from sticking together when you’re trying to mix it with your other casserole ingredients.
- Whole wheat pasta and gluten free pasta will work great for this recipe!
- You can make your own pesto sauce and alfredo sauce, but canned sauce will work great as well.
Nutrition
Calories: 467 kcal · Carbohydrates: 41 g · Protein: 29 g · Fat: 20 g · Saturated Fat: 8 g · Cholesterol: 71 mg · Sodium: 581 mg · Potassium: 386 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 1473 IU · Vitamin C: 3 mg · Calcium: 346 mg · Iron: 2 mg
Equipment
9×13-inch Baking Pan
Large Mixing Bowl
Small Mixing Bowl
Recipe Details
Course: Main Course
Cuisine: American
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Join The Discussion
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Julia Robison says:
This makes a lot, can you freeze half for another meal?
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Cyd says:
You can definitely freeze the other half for another meal. Be sure it's in an airtight container or freezer container covered well.
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Katie says:
I agree, this recipe does make a lot, however, we eat leftovers at our house. We cook one day and eat leftovers the next day. So I'm always looking for recipes that is conducive to that. The two things I will do different the next time is add more Alfredo sauce so it will be creamier. I will add more pesto sauce. We hardly noticed any pesto and we all love pesto. I will definitely make this recipe again.
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Samantha bahtijar says:
What's your favourite way of.cooking chicken For meals like this?
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Cyd says:
We often just boil a whole bunch of chicken breasts at a time, then shred them. If you have an instant pot, you could cook them very fast.
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Beth says:
This was delicious! Will definitely be making this again!
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Jamie says:
How much is equivalent to a serving size? It’s not specified on the nutrition info.
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Kim says:
This was delicious but I thought I had the largest bowls available, and the ingredients didn't fit in my largest bowl . I had to mix it in a big pot . I used a slightly larger casserole than 13x9 to bake it in . I am mystified as to how others fit all of this in a 13x9. I recommend using the whole jar of pesto which is a bit more than half a cup.
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Ashley says:
Hi, are the nutrition facts for a serving, what is the serving size?
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K. Damon says:
This was AMAZING! I didn't add the tomatoe or the spinich but instead added broccoli. It will be on my regular meal list now. If you love pesto then you will love this recipe!
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Esther says:
I used turkey leftovers, rather than chicken. Turned out well!
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Momma Cyd says:
All of the nutrition facts are under the recipe card in the post for this recipe.
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Angela says:
Any advice on how this would do if I prepared it the day before, refrigerated overnight, and baked it the next evening?
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Diane Kesler says:
I did not have mozzarella the first time I made this and it was still great. I also add chopped up artichoke hearts... and the kids didn’t even notice. I imagine any veggies and leftover turkey or ham would be great in this dish as well. It is very versatile.
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Kimmy Wright says:
We love this casserole. I make it with gluten free noodles. Tonight I had some funions that needed eastern up, so we crumbled them in place of the bread crumbs. We have also eaten it cold is a pasta salad.
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Momma Cyd says:
You could make this (do not bake) and cover it well and stick it in the fridge. Then bake it when ready.
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Nikki Darling says:
Yeah I had to use 2 pans bc it wouldnt all fit.
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Jill Alford says:
This was delicious! Great flavor and easy to assemble. I used Italian style diced tomatoes because it was all I had but it worked well! I will definitely make this again. It makes a lot too which is great for my family of 5.
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Kinsey says:
My whole family loved this recipe. I only did one cup of mozarella and a bunch of parm. I also only put it in the oven for about 20 minutes. Next time I might add a little more alfredo. We used the pesto from Costco and it was fab. Super easy recipe!
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Debbie Banaszek says:
Too many noodles! Use 8 oz of cooked penne and cut topping by 1/2.
About The Author:
Momma Cyd
Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen, as well as responds to all the questions and comments on every post.
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