Ingredients
125g seasoned bread crumbs
50g grated Parmesan cheese
15ml olive oil
400g penne pasta
900g cubed cooked chicken
400g shredded Italian cheese blend
150g fresh baby spinach
425g crushed tomatoes
425g Alfredo sauce
425g pesto sauce
350ml milk
Directions
Step 1
Preheat the oven to 175°C. Grease a 22x33cm baking dish. In a small bowl, mix the bread crumbs, Parmesan cheese, and olive oil until evenly moistened; set aside.
Step 2
In a large pot, bring lightly salted water to a boil. Add the penne and cook until al dente, about 11 minutes. Drain well.
Step 3
In a large bowl, combine the chicken, Italian cheese blend, spinach, tomatoes, Alfredo sauce, pesto sauce, and milk. Mix in the cooked pasta and transfer to the prepared baking dish. Sprinkle the bread crumb mixture on top.
Step 4
Bake for 40-45 minutes until golden brown and bubbly.