Pesto Chicken Dump and Bake Alfredo

50 mins
Serves 1
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Directions

  1. 1Preheat oven to 375°F.
  2. 2In a large 9x13 baking dish, dump in Alfredo sauce, pesto, cut up chicken sausage and chicken broth.
  3. 3Stir, and pour in uncooked pasta.
  4. 4Stir until pasta is coated and liquid is evenly distributed.
  5. 5Mix in 1 cup mozzarella, season with salt and pepper.
  6. 6Sprinkle the remaining mozzarella on top along with Parmesan cheese.
  7. 7Cover tightly with foil and bake for 35 minutes.
  8. 8Remove foil and bake uncovered for another 10–15 minutes, until pasta is tender and top is golden bubbly.
  9. 9Let sit 5 minutes before serving.

Ingredients

  • 1 lb rigatoni, uncooked
  • 2.5 cups chicken broth
  • 1 jar Alfredo sauce
  • 7 oz pesto
  • 12 oz chicken sausage
  • 2 cups shredded mozzarella cheese
  • 0.25 cup grated Parmesan
  • Salt
  • pepper

Equipment

9x13 baking dishfoil

Tips

  • You can broil the last few minutes to get a golden bubbly top.