Creamy Penne Pesto Bake

By kayjayjohnson

Ingredients

• Nonstick cooking spray
• 8 ounces penne pasta
• 1-1/2 cups Alfredo sauce
• 1 (5-ounce) jar pesto sauce
• 1 (13.75-ounce) can artichoke hearts, drained, rinsed
• 2 cups shredded Italian cheese blend
• 2 (6 ounces each) packets grilled chicken strips
• 1/2 cup roasted red peppers, chopped
• 1/4 cup Italian bread crumbs
• 1/4 cup grated Parmesan cheese
• 1-1/2 teaspoons extra virgin olive oil

Preparation

Step 1

Preheat oven to 375 degrees F. Lightly spray a 2-1/2-quart casserole dish with cooking spray and set aside.

In a large saucepan of boiling salted water, cook pasta for 1 minute less than directed on package. Drain and set aside. For creamy pesto, in a medium bowl, stir together Alfredo sauce and pesto sauce and set aside.

In a large bowl, toss to combine artichoke hearts, Italian cheese blend, chicken and roasted red peppers. Add cooked pasta and creamy pesto. Using a rubber spatula, fold together until well mixed. Transfer to prepared casserole dish.

In a small bowl, combine breadcrumbs, Parmesan and oil and sprinkle over pasta. Bake for 30 to 45 minutes or until golden brown and bubbling.