Ingredients
- Alfredo Sauce:
- 1 package (16 ounces) Barilla penne pasta
- 2 cups cubed Perdue chicken, cooked
- 2 cups (8 ounces) shredded Italian cheese blend, divided
- 3 cups fresh baby spinach
- 1 can (15 ounces) Cento crushed tomatoes
- 1 jar (8.1 ounces) prepared Classico pesto
- 1/2 cup butter
- 3 cups heavy whipping cream
- 4 ounces Philadelphia cream cheese
- 1/2 teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Progresso italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grated Kraft parmesan cheese
- Topping:
- 1/4 cup seasoned Progresso bread crumbs
- 1/4 cup grated Kraft parmesan cheese
- 1 tablespoon olive oil
Preparation
Step 1
Preheat oven to 350 degrees. Spray a 9×13 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.
Alfredo sauce: Add butter, heavy whipping cream, and cream cheese in a sauce pan. Cook over medium heat and whisk until melted. Add the jar of pesto. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Whisk until smooth. Add the parmesan. Bring to a simmer and continue to cook until it starts to thicken.
Drain the pasta and add alfredo sauce to the large bowl and toss with ingredients to coat. Pour into the pan. Add remaining cheese to the top of the casserole. Combine the bread crumbs, Parmesan cheese and oil. Sprinkle over casserole.
Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.