Baked Chicken Pesto Alfredo Pasta

This Chicken Pesto Alfredo is comfort food at its finest! This yummy freezer meal is bursting with flavors of chicken, pesto, bacon, cheese, spinach and tomatoes all tossed together in a creamy white sauce.

– 1/4 cup butter – 1/4 cup flour – 2 cups chicken broth – 16 oz penne pasta – 4 cups cooked chicken  – 4 cups shredded cheese – 3 cups fresh baby spinach – 15 oz can 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


Make a simple white sauce and then set it aside.

Add in white sauce, cooked chicken, cheese, spinach, crushed tomatoes, milk, pesto, and 1/2 cup of bacon. Mix well.

Pour pasta into a 9×13 baking dish. In a separate bowl mix parmesan cheese, bread crumbs, remaining bacon and olive oil. Cover pasta with bread crumb mixture.

Bake at 350 degrees for 45 minutes.

It is so easy to freeze! Before baking cover with foil, label, and freeze. To cook it, thaw it in the fridge the night before, remove foil, and bake at 350 degrees for 45 minutes.

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