Cheesy Chicken and Asparagus Casserole

Rich, creamy Alfredo sauce mixed with a touch of pesto provides incredible flavor in every bite of this cheesy chicken and asparagus casserole.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 419 Calories

Ingredients

• salt to taste
• 1 (8 ounce) package sliced fresh mushrooms
• 4 tablespoons pesto
• 1 medium red bell pepper, chopped
• 1 (16 ounce) jar Alfredo sauce
• 1 tablespoon olive oil, or to taste
• 1 medium yellow bell pepper, chopped
• 1 (16 ounce) package whole wheat rotini pasta
• 4 (4 ounce) skinless, boneless chicken breasts, cut into bite-size pieces
• 1 bunch asparagus, cut into bite-sized pieces
• ⅓ cup shredded Cheddar cheese, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.

Step 3

While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers; cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.

Step 4

Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.