Description
A creamy, one-pan casserole combining tender chicken, fresh spinach, al dente pasta, and rich Alfredo sauce topped with golden mozzarella. Perfect for busy weeknights or cozy dinners.
Ingredients
3 boneless chicken breasts (diced)
3 cups penne or rigatoni pasta
2 cups fresh spinach
1 cup shredded mozzarella
1½ cups heavy cream
¾ cup grated Parmesan
2 tbsp butter
3 garlic cloves (minced)
1 tsp salt
½ tsp black pepper
¼ tsp nutmeg
½ tsp Italian seasoning
Instructions
Preheat oven to 375°F (190°C). Sauté diced chicken in a skillet until browned.
Cook pasta according to package instructions; drain.
In a bowl, mix Alfredo sauce ingredients: heavy cream, Parmesan, butter, garlic, nutmeg, and seasoning.
Combine cooked pasta, spinach, chicken, and half the Alfredo sauce in the skillet.
Transfer to oven-safe dish, top with remaining Alfredo sauce and mozzarella.
Bake 25-30 minutes until bubbly and golden.
Notes
Use evaporated milk instead of heavy cream for a lighter version.
Add cherry tomatoes or mushrooms for extra flavor.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: chicken
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (1 ½ cups)
- Calories: 520
- Sugar: 2g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg