Chicken Penne Casserole

Creamy, cheesy pasta with a crispy topping — perfect for family dinners or meal prep.

📝 Ingredients

1 lb penne pasta (slightly undercooked)
3 cups cooked chicken (rotisserie, grilled, or leftover)
2 cups shredded Italian cheese blend
2 cups baby spinach
1 can crushed tomatoes (about 14–15 oz)
1 jar Alfredo sauce (about 15 oz)
3 tbsp pesto sauce
½ cup milk
1 cup seasoned bread crumbs
½ cup grated Parmesan cheese
2 tbsp olive oil

👩‍🍳 Instructions

1️⃣ Cook the Pasta

Boil salted water and cook penne just shy of al dente (about 11 minutes).
Drain and set aside.

2️⃣ Mix the Filling

In a large bowl, combine chicken, Italian cheese blend, spinach, crushed tomatoes, Alfredo sauce, pesto, and milk.
Add pasta and stir until evenly coated.

3️⃣ Assemble

Spoon mixture into a greased 9×13-inch baking dish.
In a small bowl, combine breadcrumbs, Parmesan, and olive oil until crumbly.
Sprinkle topping evenly over casserole.

4️⃣ Bake

Bake uncovered at 350°F for 40–45 min, until bubbly and golden.

5️⃣ Rest & Serve

Let sit 5 minutes before serving.

💡 Tips:

Split into two smaller dishes before baking if you want to freeze half.
Add cooked mushrooms or roasted peppers for extra flavor.

Do you want me to also give you a freezer-friendly prep guide for this casserole so you can make it ahead in batches?

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.