Baked Chicken Pesto Alfredo Freezer Meal- made with chicken, basil pesto, bacon, cheese, spinach and tomatoes mixed together in a delicious white sauce. So good!!
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5 from 1 vote

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. 
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Main Course
Cuisine: Italian
Keyword: chicken alfredo, pasta
Servings: 6
Calories: 1017kcal
Author: Karrie


  • 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


  • 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.


Calories: 1017kcal | Carbohydrates: 79g | Protein: 60g | Fat: 51g | Saturated Fat: 15g | Cholesterol: 120mg | Sodium: 1060mg | Potassium: 837mg | Fiber: 4g | Sugar: 9g | Vitamin A: 44.1% | Vitamin C: 20% | Calcium: 42% | Iron: 24.9%