Pesto Alfredo Chicken Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy one-dish pasta bake with chicken, pesto, and alfredo sauce, topped with spinach and cheese. Minimal prep and cleanup make it an easy weeknight dinner the whole family will enjoy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 (22-ounce) jar Alfredo sauce, or about 2 ½ cups total ((use two 15-ounce jars if needed))
- 3 cups chicken broth
- ¼ cup dry white wine ((or substitute with extra broth or water))
- ¼ cup prepared basil pesto
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes ((reduce or omit if you prefer mild))
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cups diced rotisserie chicken ((or other cooked chicken))
- 1 (16-ounce) package uncooked mezzi rigatoni ((or penne, rotini, or elbows with a similar cook time))
- 1 (14.5-ounce) can petite diced tomatoes, (well drained)
- 2 cups fresh baby spinach, (coarsely chopped)
- 1 cup shredded Italian cheese blend ((or mozzarella))
- Optional garnish: grated Parmesan, fresh basil, parsley, or oregano
At a glance
PER SERVING · TIME 52M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 42m
- Sodium
- 1337mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 739mg
- Calcium
- 322mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1337MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.