Chicken and Spinach Alfredo Bake
This Chicken and Spinach Alfredo Bake is a creamy, cheesy delight that’s easy to make and sure to impress!
Servings: 4 servings
Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for a quick option
- 3 cups fresh spinach, chopped
- 1 cup Alfredo sauce Store-bought or homemade
- 2 cups penne pasta, cooked Cooked according to package instructions
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil For sautéing the spinach
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil. Add a pinch of salt and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and sauté for about 2-3 minutes until wilted. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the cooked penne pasta, shredded chicken, sautéed spinach, Alfredo sauce, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed.
- Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta mixture.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the dish from the oven and let it cool for about 5 minutes before serving.
Equipment
- Large pot
- Large Skillet
- Baking Dish
- Mixing spoon
- Measuring cups and spoons
Notes
- For a creamier texture, add a splash of milk or cream to the Alfredo sauce before mixing.
- If you prefer a crunchy topping, sprinkle some breadcrumbs mixed with melted butter over the cheese before baking.
- Feel free to use leftover vegetables in your fridge; this is a great way to clean out the produce drawer.