Pesto Alfredo Chicken Casserole

Pesto AND alfredo?! Are you kidding me?! AMAZING!!!! Just try it and see!!

Ingredients

• 1 package (16 ounces) penne pasta
• 2 cups cubed chicken, cooked
• 2 cups (8 ounces) shredded Italian cheese blend, divided
• 3 cups fresh baby spinach
• 1 can (15 ounces) crushed tomatoes
• 1 jar (8.1 ounces) prepared pesto
• Alfredo Sauce:
• ½ cup butter
• 1 pint heavy whipping cream (2 cups)
• 4 ounces cream cheese
• ½ teaspoon minced garlic
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup grated parmesan cheese
• Topping:
• ¼ cup seasoned bread crumbs
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray and set aside. Cook the pasta in a large pot according to package directions. In a large bowl combine cooked chicken, 1 cup cheese, spinach, and tomatoes.
2. To make the alfredo sauce: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the jar of pesto. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
3. Drain the pasta and add alfredo sauce to the large bowl and toss with ingredients to coat. Pour into the prepared 9x13 inch pan. Add remaining cheese to the top of the casserole. In a small bowl, combine the bread crumbs, Parmesan cheese and oil. Sprinkle over casserole.
4. Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.
5. * If you are freezing, Cover and freeze one casserole for up to 3 months. Take out the night before to thaw before baking.