Pesto Chicken Pasta Bake

A phenomenal twist on the classic pesto pasta dish.  You will be sneaking an extra spoonful before you know it.  The panko adds an extra crunch with a fluffy light finish that complements the pesto, tomatoes, and spinach.

Pesto Chicken Pasta Bake

Ingredients

6-7 cups basil leaves, stems removed
5 garlic cloves
6 oz pine nuts
2 x 15 oz jars Alfredo sauce (combination of Classico and Newman's Own brands work well for this, or you can make your own - approximately 4 cups worth)
1 pound chicken breast
28 oz can diced tomatoes
1 pound box Rigatoni pasta
6 oz bag baby spinach (use 9 oz bag if you like lots of spinach)
2/3 cup grated mozzarella (optional)
1 cup fine grated Parmesan cheese, divided
1/2 cup heavy cream
1/2 cup Panko breadcrumbs (regular breadcrumbs may be substituted)
1/4 cup (1/2 stick) unsalted butter (or use olive oil to substitute)

In a large pot, bring water to boil.  Add chicken breasts and boil for approximately 20 minutes.  Remove breasts when cooked without draining the water.  When cool to touch chop chicken into 1 inch cubes.

Salt the water after removing the chicken and add the pasta to the boiling water.  Cook pasta approximately 10 minutes (2-4 minutes less than package instructions) then fully drain.

Meanwhile, in a Cuisinart or blender add basil, garlic, pine nuts, and Alfredo sauce and blend until smooth. 

Drain the tomatoes and set aside in large mixing bowl.  Add spinach and chicken cubes and toss.  Add the warm, drained pasta to the mixture and toss.  The spinach will begin to wilt slightly.  Add the basil Alfredo sauce and mix in 1/2 cup Parmesan cheese and the heavy cream.  Salt and pepper to taste.  Mix in 2/3 cup mozzarella cheese if using

Scoop the pasta mixture into a pyrex baking dish or aluminum pan.

Mix 1/2 cup Panko breadcrumbs with 1/2 cup Parmesan cheese.  Sprinkle over top of pasta mixture and dot with butter or sprinkle with oil.  Bake at 350 degrees approximately 30 minutes until warmed through.  Brown the topping under the broiler for 1-2 minutes after.  Serve warm.