This Chicken and Spinach Alfredo Bake is a creamy, flavorful dish loaded with tender chicken, nutritious spinach, and wholesome pasta, smothered in a homemade Alfredo sauce. Perfect for weeknight dinners or meal prep, this recipe is easy to make, satisfying, and a healthy twist on a classic comfort food favorite.
Recipe Tips and Tricks
- Cook pasta al dente: It continues cooking in the oven, so avoid overcooking during boiling.
- Use fresh spinach: For maximum flavor and nutrition, fresh baby spinach works best.
- Cheese perfection: Use freshly grated Parmesan for a smoother, melt-in-your-mouth sauce.
- Season as you layer: Adding salt and pepper to each layer enhances the overall flavor.
- Make ahead: Prepare the dish up to the baking stage, cover, and refrigerate until ready to bake.
Why You’ll Love This Recipe
You’ll love this recipe for its versatility, simplicity, and rich flavor. Combining lean protein, nutrient-packed spinach, and whole-grain pasta, it’s a balanced, family-friendly meal. The homemade Alfredo sauce offers indulgence without guilt, as it uses healthier swaps like Greek yogurt or light cream. Ideal for busy weeknights or entertaining guests, this dish is comforting, customizable, and utterly delicious.
Chicken and Spinach Alfredo Bake
A creamy, comforting Chicken and Spinach Alfredo Bake packed with wholesome ingredients for a healthy, family-friendly dinner.
Ingredients
- 2 cups cooked, shredded chicken
- 3 cups fresh spinach (or 1½ cups frozen, thawed, and drained)
- 2 cups uncooked whole-grain pasta (e.g., penne)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1½ cups light cream (or half-and-half)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ cup Greek yogurt (optional for creaminess)
- Salt and pepper to taste
- Optional: red pepper flakes, fresh parsley for garnish
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Prepare the Alfredo Sauce: In a skillet, melt butter over medium heat. Sauté garlic until fragrant. Stir in light cream, then gradually whisk in Parmesan cheese until smooth. Stir in Greek yogurt if desired. Season with salt and pepper.
- Combine the Ingredients: In a large mixing bowl, combine cooked pasta, shredded chicken, spinach, and Alfredo sauce. Mix well to coat evenly.
- Assemble the Casserole: Preheat oven to 375°F (190°C). Spread the mixture into a greased 9x13-inch baking dish. Sprinkle mozzarella on top.
- Bake: Bake uncovered for 25-30 minutes or until the cheese is golden and bubbly.
- Garnish and Serve: Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley or red pepper flakes for added flair.
Notes
- Make it ahead for stress-free entertaining.
- For extra creaminess, add a dollop of ricotta to the mixture before baking.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 614Total Fat 40gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 13gCholesterol 155mgSodium 859mgCarbohydrates 28gFiber 3gSugar 5gProtein 38g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken: Use boneless, skinless chicken breasts or thighs for lean protein. Shred or dice for easy incorporation.
- Spinach: Fresh baby spinach works best, but frozen spinach (thawed and drained) is a convenient option.
- Pasta: Whole-grain or gluten-free pasta adds a healthy twist. Penne, rotini, or fusilli hold the sauce beautifully.
- Alfredo Sauce: Make it from scratch using light cream, garlic, butter, Parmesan, and optional Greek yogurt for a creamy yet healthy texture.
- Cheese: A mix of mozzarella and Parmesan ensures a golden, bubbling crust when baked.
Variations and Substitutions
- Protein Swap: Substitute chicken with turkey, shrimp, or tofu for a twist.
- Vegetables: Add mushrooms, broccoli, or zucchini for extra veggies.
- Dairy-Free: Use plant-based cream, butter, and cheese alternatives to make it dairy-free.
- Low-Carb: Swap pasta with zucchini noodles or spaghetti squash for a lighter version.
- Spicy Kick: Add red pepper flakes or chili powder for some heat.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking.
- Reheating: Warm in the oven at 350°F until heated through, or microwave individual portions.
Dish Gallery
Please share this Chicken and Spinach Alfredo Bake with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Cheesy Chicken and Broccoli Bake