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Pesto Chicken Pasta Bake

  • Author: Jen
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Main Dishes
  • Cuisine: Italian
  • Diet: Gluten Free

Description

This pesto chicken pasta bake is the perfect easy weeknight meal. It can be made gluten-free, dairy-free and it’s made with affordable pantry staples.


Ingredients

Scale
  • 1 12.5 oz cans of chicken
  • 1 8 oz pkg Penne Pasta (I use Banza Pasta Chickpea Noodles)
  • 1 14.5 oz can diced tomatoes
  • 1/3 cup Primal Kitchen Foods (affiliate link) Pesto Mayo (or regular mayo mixed with 2 tbs pesto sauce)
  • 3 cups chopped spinach (or 1 package frozen spinach thawed and drained)
  • 1/2 cup pitted black olives
  • 1 tsp onion powder
  • 1 tsp dried basil
  • optional: 1/2 cup shredded mozzarella

Instructions

  1. Preheat oven to 350 degrees and prepare a 9×11 casserole dish with cooking spray (I like avocado oil spray (affiliate link))
  2. Boil pasta according to package directions, drain and add to the bottom of the casserole dish
  3. Drain canned chicken and add to the casserole with the pesto mayo (or mayo mixture)
  4. Add chopped spinach and diced tomatoes and mix thoroughly
  5. Bake uncovered for 30 minutes *if adding cheese, bake for 20 minutes and then add the cheese to the top for the last 10 minutes)

Notes

*nutrition calculations may vary based on type of pasta used. The counts here are specifically for Banza Pasta.


Nutrition

  • Serving Size: 1/4th of recipe
  • Calories: 430
  • Fat: 23
  • Carbohydrates: 35
  • Protein: 27

Keywords: casserole