I LOVE pasta. I love it even more when it's really easy to put together and throw in the freezer for dinner another day.
This makes a great freezer meal. Just line your casserole with tinfoil and then saran wrap. Assemble the Pesto Chicken Alfredo like normal but instead of baking it, freeze it! To reheat, put the unwrapped frozen Pesto Chicken Alfredo back into the pan you froze it in, and let thaw in the fridge. Once thawed, bake as normal.
Pesto Chicken Alfredo
1 package (16oz) penne pasta- cooked and drained
4 cups cooked chicken, cubed
4 cups (16 ounces) shredded Italian cheese blend
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Alfredo sauce
1 1/2 cups milk
1 container (5-8 ounces) prepared basil pesto
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
In a bowl, combine the cooked pasta, cooked chicken, cheese blend, baby spinach, crushed tomatoes, Alfredo sauce, milk, and pesto.
In a separate bowl, combine the olive oil, Parmesan cheese, and bread crumbs.
Pour pasta mixture into two 8X8 pans. Sprinkle the bread crumb mixture over the top of the pasta.
Cover pasta with tinfoil and bake at 350 degrees for 40-45 minutes.