30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chicken Alfredo Bake
A slightly refined version of the classic, featuring fresh spinach and a touch of garlic-infused cream. This version offers a more balanced flavor profile and added nutrients.
Total Time
65
Yield
6
Calories
700 cal
Difficulty
Medium
Cuisine
Italian
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What You'll Need
Equipment:
9x13 inch baking dish, Large saucepan, Large bowl, Large skillet, Oven •
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Instructions
Preheat oven to 375°F (190°C).
Toss Chicken with Olive oil, Italian seasoning, salt, and pepper. Bake for 25-30 minutes, or until cooked through. Let cool and shred or dice.
Cook Pasta according to package directions. Drain and set aside.
While pasta cooks, wilt Spinach in a large skillet over medium heat. Set aside.
In a large saucepan, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Pour in Heavy cream and Half-and-half and bring to a simmer. Reduce heat and simmer for 5 minutes, stirring occasionally.
Stir in Parmesan cheese and Nutmeg until melted and smooth. Season with Salt and Pepper to taste. This is your Sauce.
Combine cooked Pasta, shredded Chicken, wilted Spinach, and Sauce in a large bowl. Mix well.
Pour the mixture into a greased 9x13 inch baking dish.
In a small bowl, combine Panko bread crumbs and melted Butter. Sprinkle over the top of the pasta bake.
Bake for 15-20 minutes, or until bubbly and golden brown.
