Chicken and Spinach Alfredo Pasta Bake

• 12 oz fettuccine pasta
• 8 oz cooked and shredded chicken breast
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons unsalted butter
• 1/4 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions until al dente; drain and set aside.
3. 3 In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
4. 4 Stir in heavy cream, Parmesan, salt, pepper, and paprika. Simmer until slightly thickened.
5. 5 Add spinach to the sauce and cook until wilted.
6. 6 Combine pasta, chicken, and sauce in a greased 9x13 inch baking dish.
7. 7 Sprinkle mozzarella and breadcrumbs over the top.
8. 8 Bake for 20-25 minutes until bubbly and golden on top.
9. 9 Garnish with parsley before serving.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet (optional for breadcrumbs)

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use half-and-half if you don't have heavy cream.
• Substitute spinach with kale for a heartier green.

Pairings

• A crisp Chardonnay complements the creamy sauce.
• Serve with crusty Italian bread.

Nutrition

Tips

• Use leftover cooked chicken to save time.
• For extra flavor, add sautéed mushrooms to the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven at 350°F for 30 minutes, then uncovered for an additional 10 minutes.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a fresh green salad.

FAQ