Casserole Ayam Pesto Alfredo

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside.
2. Cook 1 (16-ounce) package penne pasta in a large pot according to the package directions.
3. In a large bowl combine 2 cups cooked and cubed chicken, 1 cup shredded Italian cheese blend, 3 cups fresh baby spinach, and 1 (15-ounce) can crushed tomatoes.
4. In a medium saucepan add ½ cup unsalted butter, 2 cups heavy whipping cream, and 4 ounces cream cheese. Cook over medium heat and whisk until melted.
5. Add the jar of 1 (8.1-ounce) prepared pesto. Stir in the ½ teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Continue to heat and whisk until smooth.
6. Add 1 cup parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
7. Drain the pasta and place it in a large bowl. Add the alfredo sauce and toss with the ingredients to coat well.
8. Pour into the prepared pan. Add the remaining shredded Italian cheese blend on top of the casserole.
9. In a small bowl, combine the ¼ cup seasoned bread crumbs, ¼ cup grated parmesan cheese, and 1 tablespoon olive oil. Sprinkle the mixture over the casserole.
10. Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.