Description
Cheesy Chicken Alfredo Pasta Bake
Ingredients
12 oz penne pasta
2 cups cooked chicken (shredded)
3 cups fresh spinach
2 cups Alfredo sauce (store-bought or homemade)
1 cup mozzarella cheese (shredded)
1/2 cup Parmesan cheese (grated)
1/4 tsp garlic powder
1/4 tsp black pepper
2 tbsp fresh basil (for garnish)
Directions
Cook the pasta: Bring a pot of salted water to a boil and cook penne according to package instructions. Drain and set aside.
Sauté the spinach: Heat a skillet over medium heat. Sauté spinach for 2-3 minutes until wilted.
Mix the ingredients: In a large bowl, combine cooked pasta, shredded chicken, sautéed spinach, Alfredo sauce, garlic powder, and black pepper. Mix well.
Assemble the bake: Transfer the mixture to a greased baking dish. Top with mozzarella and Parmesan cheese.
Bake: Preheat oven to 375°F (190°C). Bake for 20 minutes or until the cheese is bubbly and golden.
Serve and garnish: Remove from the oven, garnish with fresh basil, and serve hot.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: ~450 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect bake every time. First, ensure your chicken is fully cooked and shredded. While the pasta boils, grease your 9×13 inch baking dish. When sautéeing the spinach, do it quickly just until wilted to retain nutrients and color. The critical mixing step: combine the drained pasta, chicken, spinach, and Alfredo sauce in the large bowl while the pasta is still warm—this helps the sauce coat everything evenly. When transferring to the dish, press the mixture down gently for an even layer. For the topping, mix the mozzarella and Parmesan together before sprinkling for uniform coverage and browning.
Serving Suggestions
This rich pasta bake pairs beautifully with lighter sides. Serve it with a crisp garden salad tossed in a tangy vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is perfect for scooping up every last bit of sauce. For a vegetable-forward meal, add a side of roasted asparagus or broccoli. To elevate presentation, garnish with extra fresh basil and a light sprinkle of red pepper flakes for a touch of heat.
How-to Summary
In summary: cook pasta, wilt spinach, mix all main ingredients in a bowl, transfer to a dish, top with cheese, and bake at 375°F for 20 minutes until golden and bubbly. Garnish with fresh basil before serving.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of spinach? Kale (stems removed) or chopped broccoli florets are excellent substitutes. For kale, sauté a bit longer until tender.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave, or re-crisp the top by baking at 350°F for 10-15 minutes.
Can I use a different pasta shape? Absolutely. Rigatoni, fusilli, or shells work well. Choose shapes that hold sauce effectively.
Is there a way to lighten up this recipe? Use a light Alfredo sauce, low-fat cheeses, and increase the proportion of spinach and chicken to pasta for a higher protein, lower-carb version.
Common Mistakes to Avoid
Avoid overcooking the pasta during the boiling stage, as it will continue to cook in the oven—aim for al dente. Do not skip greasing the baking dish, or you’ll face difficult cleanup. Ensure your Alfredo sauce is at room temperature before mixing to prevent the dish from being too cold and increasing bake time. Finally, resist the urge to overmix after adding the cheese topping, as this can make the bake dense.
Conclusion
This Cheesy Chicken Alfredo Pasta Bake is the ultimate comfort food that combines simplicity with incredible flavor. It’s a versatile, crowd-pleasing recipe perfect for busy weeknights or casual gatherings. By following the step-by-step guide and tips provided, you can easily master this dish and adapt it to your preferences. We hope this becomes a cherished, easy-to-make favorite in your dinner rotation.