Today I am sharing another freezer meal.
It is that time of year after all.
My Baked Chicken Pesto Alfredo Freezer Meal is one that really doesn’t get old. Plus it’s all real food baby! Nothing processed. The flavors of this Italian dish mesh so well together and even though there are some “fancier” ingredients (says my kids) even my pickiest of eaters will eat it. This baked chicken pesto alfredo has chicken, pesto, bacon, cheese, fresh spinach and some tomatoes all mixed together in a delicious white sauce. This pasta is da bomb! That’s right I said “da bomb” and I meant it. I think I will take it even further and say that my baked chicken pesto alfredo freezer meal is da bomb diggity! Here is how you can make this awesome freezer meal.
Baked Chicken Pesto Alfredo Freezer Meal
First you will make a simple white sauce. I add a little shredded chicken to mine, but that is totally optional. Set white sauce aside.
Cook up 1 box of penne pasta and drain.
In a large mixing bowl add pasta, white sauce and cooked chicken. Mix well.
Add cheese, fresh spinach, can of crushed tomatoes, basil pesto, milk and bacon. Stir until well combined.
Pour pasta into a 9×13 casserole dish.
In a separate bowl mix Italian bread crumbs, Parmesan cheese, remaining bacon and olive oil.
Sprinkle this mixture over the pasta.
Bake at 350 for 45 minutes.
Oh my…
I find myself making grunting sounds with my mouth agape. Yes, I look like a zombie. Meeeee hungryyyy.
Seriously this stuff is heavenly. Go make some!
Freezer Meal Directions: Before baking cover with foil, label and freeze. Thaw, remove foil and bake at 350 degrees for 45 minutes.
Check out my 50 freezer meals in a day post to learn about my favorite way to make freezer meals.
Baked Chicken Pesto Alfredo Freezer Meal
This baked chicken pesto alfredo freezer meal has chicken, pesto, bacon, cheese, fresh spinach and some tomatoes all mixed together in a delicious white sauce.
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 16 oz penne pasta - cooked al dente and drained
- 4 cups cooked chicken cubed
- 4 cups shredded Italian cheese blend 16 ounces
- 3 cups fresh baby spinach
- 15 oz can crushed tomatoes
- 1 1/2 cups milk
- 3 tbsp basil pesto
- 3/4 cup crispy bacon- finely chopped
- 1/2 cup Italian seasoned bread crumbs
- 1/2 cup shredded Parmesan cheese
- 1 tbsp olive oil
Instructions
- Make a simple white sauce by melting butter in a pan over medium heat. Sprinkle in flour over melted butter and whisk constantly for 3-4 minutes over medium heat. Then add in chicken broth and whisk quickly together. Cook over heat until it’s thick and bubbles up. Set white sauce aside.
- Cook penne pasta according to package directions. Drain noodles and then dump them into a large mixing bowl.
- Add in white sauce, cooked chicken, cheese, spinach, crushed tomatoes, milk, pesto and 1/2 cup of the bacon. Mix well.
- Pour pasta into a 9x13 baking dish.
- In a separate bowl mix together parmesan cheese, bread crumbs, remaining bacon and olive oil.
- Cover pasta with bread crumb mixture and bake at 350 degrees for 45 minutes.
- Freezer Meal Directions: Before baking cover with foil, label and freeze. Thaw, remove foil and bake at 350 degrees for 45 minutes.
Ohhhhh my! That looks delightful! I think I will make a double batch, one for tonight and one for my freezer. Thanks for posting!
Dumb question – how do you make basil pesto? This dish sounds amazing. Thanks
Here is my basil pesto recipe: https://happymoneysaver.com/adventures-in-gardening-making-basil-pesto-and-neglect/
Thanks.
Can you buy basil pesto already made or do you have to make it fresh?
You can buy it for sure!
Oh goodness that looks deee-lish! I can’t wait for my Zaycon chicken in October…this is going on the monthly menu plan for next month! Come on September…get here already! 🙂
WOW! Can’t wait to make this. I’m wondering how long it takes to thaw in the refrigerator.
I had the same question — I see for most of the freezer recipes you thaw and then bake. Would you recommend getting it out the night before and letting it that in the refrigerator overnight and throughout the day?
You could do that. I usually just pull it out in the morning and then let it thaw in the fridge for the day before cooking it. Either way would work!
Looks like something you’d get in a restaurant but so much healthier. Keep those freezer recipes coming. They rock!
I see in one of your pictures there are two trays. Did you double the recipe to make two trays?
I did! It’s just as easy to make one as it is to make two and have one for the freezer! Good eye! 🙂
I made this a couple of days ago–it is everything you say it is–did not disappoint.
For anyone interested the recipe made about 15 C. Because there are just the two of us so I split the batch into 5 loaf pans (3 C per pan–1 1/2C serving per person).
When you split the recipe, do you still cook it for 45 mins? I’m planning to split into 2 pans. Thanks!
Yeah, how long should I bake it if I want to split it into 2 pans? Ty
We had this for dinner last night. Actually doubled the recipe,tweaked it a bit to my taste. Ate one pan & froze the other. Everyone loved it. Thanks Karrie !
Great! I am glad you liked it as much as I did!
Do you have the white sauce recipe? Thanks
Make a simple white sauce by melting butter in a pan over medium heat. Sprinkle in flour over melted butter and whisk constantly for 3-4 minutes over medium heat. Then add in chicken broth and whisk quickly together. Cook over heat until it’s thick and bubbles up. Set white sauce aside.
It is in the instructions on the printable recipe. Sorry it wasn’t more clear! Hope this helps! 🙂
This looks great:! I always buy the Costco Kirkland pesto and freeze it in small amounts to reuse later, so that will be perfect for this recipe. Have you ever tried it with whole wheat pasta?
I haven’t but I think it would be amazing!
Quick question…if I divide this recipe into two smaller pans instead of the 9×13 since it’s just my husband and I, would I need to change the baking time? If so, do you know what to? Going to try my first set of freezer meals today with my mother-in-law and a close friend! Just trying to make sure I have the right baking times on the top since we’ll be swapping dishes!! Thanks!!
The temperature would stay the same but you could probably cut about 10 minutes off the time for the smaller pan! Happy cooking!
I cooked this for my Dad and he LOVED it. I made a dozen freezer meals from the leftovers. He pops the frozen meals in the microwave for 4 minutes, and said it tastes fine. I cooked it for my sister and her kids for a family get-together and there were NO leftovers. I have added it to my rotation. Thanks for sharing the recipe!
So glad you liked it!
By placing tin foil on top of your pans are you able to stack them one on top of the other in the freezer?
Thank you 🙂
The foil is mostly there to protect it from freezer burn. But yes once they are frozen you can stack them. Before they are frozen you might end up with a pan-size indent on top of your alfredo!
Hi, bit confused sorry. Is it 1 pound and 16 oz of pasta, or just 16 oz?
Thanks!
It is just 16 ounces of pasta. 🙂
Hi! Oh no, I just started to do freezer meals today. And I accidently cooked this FIRST. Can I freeze the cooked meal, and then cook again? Or will that make it dry…. What a dope I am!
Not a dope at all…just in the groove! If you don’t want to eat it for dinner tonight, go ahead and freeze it. It may be a little drier especially on those top noodles so halfway through you may need to stir it up to get the liquid up to the top and then add more cheese on top to finish it. The flavor will still be amazing! 🙂
I am making this tomorrow and plan to split into two smaller pans. Do I still cook the smaller portion for 45 mins? Can’t wait to try it!!
I would start checking it at around 30 minutes to see if it’s all bubbly and cooked through. Hope you love it!
This was so delicious! Makes a big pan too… Can’t wait for leftovers!!
Hi! how long will this keep in the freezer?
3-6 months!
Hi There,
Can I cook this and then freeze it as I like to cook meals to take to work and microwave there? how long will it keep in the freezer if it is already cooked? Also have many serves is this approx? Thanks!
Yes, you can cook it and freeze it. Make sure you stir it up before you eat it though to combine the flavors. I am not sure how long it will keep in the freezer after it has been cooked. I probably would use it all within the month for optimal taste. This serves about six people!
This looks amazing! Definitely going to give this one a try.
I’m having surgery in a couple weeks, and I’m totally making this one for the family.
I love any meal that I can make in 45 minutes or less and can be frozen for a later date. Thanks for the recipes.
Oh, my word! This dish sounds delish! As do ALL of your recipes here!!! I have never known how to make pesto. So thankful you share that recipe, too. What a wonderful log you have here. God bless you for sharing such a wealth of information. 🙂
This looks delicious! I’ll definitely want to save this for my freezer meal list with baby #3 on the way!
this looks delicious! i’ll have to try it soon 🙂
Thus looks amazing!
When you say “Add cooked chicken…” How are you cooking the chicken? In a skillet? Bake it? Do I put anything on the chicken before cooking it?
I usually use leftover cooked chicken. It can be leftover grilled chicken, rotisserie chicken or even roasted in the oven with salt and pepper.
Have you ever done this with gluten free pasta and does it turn out the same?
I have never tried it with the gluten free pasta before but my guess is that it would still be amazing!
Hi! How many chicken breasts do you use for one dish? Can’t wait to try it!
If I have large chicken breasts I will cook two of them and that is perfect. If I have smaller chicken breasts I will use three of them. You can’t really go with too much chicken! 🙂
I just made this on Sunday and had it for dinner two nights ago…IT WAS DELICIOUS! I omitted the bacon just because I didn’t have any, but it was still incredible! I highly recommend it. I will be making it again in the future. I even shared the recipe with my mom.
I just made this and loved it. I would add a bit more spinach next time. Wondering if there is any nutritional information for it?
Here is the general nutritional information for six servings. Hope this helps!
Amount Per Serving
Calories 575 Calories from Fat 334
% Daily Value*
Total Fat 37.1g
Saturated Fat 20.7g
Trans Fat 0.0g
Cholesterol 181mg
Sodium 984mg
Potassium 420mg
Total Carbohydrates 9.0g
Sugars 4.2g
Protein 50.2g
Vitamin A 48% • Vitamin C 7%
Calcium 50% • Iron 10%
How many servings does this yield? And what is the serving size?
It would serve about 8 people unless you are really hungry!
Hi,
I’m making this for a ill friend who no longer can cook and the tray I’m using is a lot bigger than 9×13 so I’ve had to add more chicken, I’m worried the sauce won’t be enough. I have two questions;
1. Can I double the sauce amount?
2. If I do, do I still cook it at the same tempreature and for 45 mins, or would I cook it longer and how long?
Thanks heaps! Yummmm 🙂
The sauce shouldn’t delay it from cooking the same time frame, but with doubling and using a larger pan it will probably take a bit longer to cook. When you cook it just watch it every 5 minutes after the original bake time until it looks done.
This recipe is awesome! Everyone in the house couldn’t stop talking about how good this was. It’s a keeper!
I made this a couple of nights ago for my family and everyone absolutely LOVED IT!!! I am so glad this recipe yielded about 10 servings (enough to freeze some for later). I made it exactly as written — no changes, no substitutions… I couldn’t improve on “perfection”. Thank you Karrie!
Can’t wait to try some of your other recipes.
I was looking for a new freezer meal to take a sick friend and tried this one. It was really tasty. I doubled it and it made about 3 9×13 pans. The day was warm, so I grilled the chicken breasts and that gave it great flavor. I will be making this again..
i was expecting more of an alfredo sauce for white sauce. if made alfredo instead, would it freeze well?
This recipe was TO DIE FOR! I loved it. Thanks so much!
What do you think about adding frozen cooked shrimp instead of chicken?
Made this for my boyfriend, his brother, & myself and it was amazinggg! Cant wait to eat the one waiting in the freezer!
Need a serving size for your ntritional content? Saw the facts but no serving size stated. Thank you! Have a diabetic son and need a precise amount!
How do you cook the chicken for this meal? Stove top?
Was so excited to try this. In fact, doubled the recipe to give to friends. Gotta say…wasn’t overwhelmed. I found it to be a bit bland. Added a ton of garlic, would double the sauce next time. Just so so to my husband & I. Might sub Italian sausage instead of chicken if I made it a second time.
This is probably a ‘newbie’ question but can you please clarify whether the “16 ounces” of pasta is a dry (uncooked) measure or whether I should cook it and THEN weigh it?
Thank you in advance!!! Great recipe collection, Karrie. So very helpful for busy moms and dads!
A lot of work but delicious! I found the recipe to make enough for at least 12 people. It made enough for an 8×11 dish to eat and an 8 x 8 to freeze. I just doubled the topping. I was impressed by the flavor and my family loved it!