Pesto Chicken Dump and Bake Alfredo
Pesto Chicken Dump and Bake Alfredo
Ingredients
- 1 pound rigatoni, uncooked
- 2 1/2 cups chicken broth
- 16 ounces Alfredo sauce, 1 jar
- 7 ounces pesto
- 12 ounces chicken sausage, cut up
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- salt, to taste
- pepper, to taste
Instructions
- 1
Preheat your oven to 375°F.
⏱️ 10 min•🌡️ 375
- 2
In a large 9x13 baking dish, combine the Alfredo sauce, pesto, cut up chicken sausage, and chicken broth. Stir these ingredients together until well combined. Then, add the uncooked rigatoni pasta and stir until the pasta is coated and the liquid is evenly distributed throughout the dish.
⏱️ 5 min
- 3
Mix in 1 cup of the shredded mozzarella cheese. Season the mixture with salt and pepper, to taste, and stir again.
⏱️ 2 min
- 4
Sprinkle the remaining 1 cup of shredded mozzarella cheese on top of the pasta mixture. Then, sprinkle the 1/4 cup of grated Parmesan cheese over the mozzarella.
⏱️ 1 min
- 5
Cover the baking dish tightly with aluminum foil and bake for 35 minutes. After 35 minutes, remove the foil and bake uncovered for another 10 to 15 minutes, or until the pasta is tender and the top is golden and bubbly. For an extra golden-brown top, you can broil for the last few minutes.
⏱️ 50 min•🌡️ 375
- 6
Let the dish sit for 5 minutes before serving to allow the sauce to set and the flavors to meld.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Chicken Dump and Bake Alfredo
- 1 pound rigatoni, uncooked
- 2 1/2 cups chicken broth
- 16 ounces Alfredo sauce, 1 jar
- 7 ounces pesto
- 12 ounces chicken sausage, cut up
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- salt, to taste
- pepper, to taste
Instructions
- 1
Preheat your oven to 375°F.
⏱️ 10 min•🌡️ 375 - 2
In a large 9x13 baking dish, combine the Alfredo sauce, pesto, cut up chicken sausage, and chicken broth. Stir these ingredients together until well combined. Then, add the uncooked rigatoni pasta and stir until the pasta is coated and the liquid is evenly distributed throughout the dish.
⏱️ 5 min - 3
Mix in 1 cup of the shredded mozzarella cheese. Season the mixture with salt and pepper, to taste, and stir again.
⏱️ 2 min - 4
Sprinkle the remaining 1 cup of shredded mozzarella cheese on top of the pasta mixture. Then, sprinkle the 1/4 cup of grated Parmesan cheese over the mozzarella.
⏱️ 1 min - 5
Cover the baking dish tightly with aluminum foil and bake for 35 minutes. After 35 minutes, remove the foil and bake uncovered for another 10 to 15 minutes, or until the pasta is tender and the top is golden and bubbly. For an extra golden-brown top, you can broil for the last few minutes.
⏱️ 50 min•🌡️ 375 - 6
Let the dish sit for 5 minutes before serving to allow the sauce to set and the flavors to meld.
⏱️ 5 min