Description
A comforting creamy chicken alfredo pasta bake with melting cheese and tender chicken, all baked to golden perfection.
Ingredients
Scale
- 3 cups pasta (penne or rotini)
- 2 cups cooked chicken, shredded or diced
- 2 cups alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 1 cup spinach (fresh or frozen)
- ½ cup cream cheese (softened)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Boil a pot of salted water and cook the pasta according to package instructions until it’s al dente. Drain and set aside.
- Combine the cooked pasta, chicken, alfredo sauce, cream cheese, spinach, garlic powder, salt, and pepper in a large mixing bowl.
- Transfer the pasta mixture into a greased baking dish and spread it evenly.
- Top with shredded mozzarella and parmesan cheese.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and slightly golden.
- Let it rest for about 5 minutes before serving.
- Garnish with fresh parsley if desired, slice, and serve.
Notes
This dish can be made ahead of time and is great for using up leftover chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg