Chicken Alfredo Bake
A creamy and cheesy Chicken Alfredo Bake that's quick to prepare and perfect for family gatherings.
Ingredients
Pasta and Chicken
- 2 cups cooked pasta (penne, rotini, or any shape you love) Choose whole wheat for a healthier spin.
- 2 cups cooked chicken, shredded or diced You can use rotisserie chicken for convenience.
Vegetables
- 2 cups fresh spinach (optional) Add a pop of color and nutrients.
Sauce and Cheese
- 1 cup Alfredo sauce (store-bought or homemade) Homemade adds depth; consider making a batch with cream, Parmesan, and garlic.
- 1 cup shredded mozzarella cheese For that melty, gooey goodness.
- ½ cup grated Parmesan cheese Adds rich flavor and a slight crust when baked.
- 1 teaspoon garlic powder For added depth and aroma.
- to taste salt and pepper Essential for bringing all the flavors together.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure easy serving later.
- Boil your pasta according to package instructions until al dente. Drain and set aside, then allow it to cool slightly.
- In a large mixing bowl, combine the cooked pasta, chicken, spinach (if using), Alfredo sauce, garlic powder, and a pinch of salt and pepper. Stir gently until everything is well-coated.
- Fold in half of the mozzarella cheese, reserving the rest for the topping. Transfer the mixture to your greased baking dish, spreading it out evenly.
- Sprinkle the remaining mozzarella and Parmesan cheese generously across the top.
- Place the dish in the preheated oven and bake for 20 minutes or until the cheese is melted and bubbling.
- Once done, take it out and let it cool for a few minutes before serving.
Notes
Healthier Swaps: Use whole grain or lentil pasta for added fiber. Greek yogurt can also replace some of the Alfredo sauce for a lighter version. Consider adding roasted broccoli or cauliflower for a vegetable boost.