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–+ servings
creamy chicken spinach bake

Chicken Spinach Alfredo Casserole

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 Large pot
  • 1 large skillet
  • 1 Medium saucepan
  • 1 colander
  • 1 Whisk
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 aluminum foil sheet optional

Ingredients
  

  • 12 ounce pasta penne or rotini
  • 2 tablespoon olive oil
  • 1 1/2 pound boneless skinless chicken breasts cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoon unsalted butter
  • 4 clove garlic minced
  • 3 tablespoon all-purpose flour
  • 2 cup whole milk warmed
  • 1 cup heavy cream warmed
  • 1 cup grated Parmesan cheese divided
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes optional
  • 5 ounce baby spinach roughly chopped
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley optional

Instructions
 

  • Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of package directions, then drain.
  • Heat olive oil in a large skillet over medium-high heat, season chicken with salt and pepper, and sear until just cooked through, 5 to 7 minutes.
  • In a saucepan melt butter over medium heat, add garlic, and cook until fragrant, about 30 seconds.
  • Whisk in flour and cook 1 minute to form a blonde roux.
  • Gradually whisk in warmed milk and cream and cook, whisking, until thick enough to coat a spoon, 4 to 6 minutes.
  • Off heat stir in 3/4 cup Parmesan, Italian seasoning, and red pepper flakes until smooth, then season to taste with salt and pepper.
  • In a large bowl combine drained pasta, cooked chicken, chopped spinach, and the Alfredo sauce, tossing until spinach wilts slightly.
  • Transfer mixture to the prepared baking dish and top evenly with mozzarella and remaining 1/4 cup Parmesan.
  • Cover loosely with foil and bake for 15 minutes, then uncover and bake 8 to 10 minutes more until bubbly and golden.
  • Let the casserole rest 5 minutes, sprinkle with parsley, and serve.

Notes

Slightly undercooking the pasta prevents it from becoming mushy as it finishes in the oven. Warming the milk and cream helps the sauce thicken quickly without lumps, and removing the pan from heat before adding Parmesan keeps the sauce smooth. For a lighter version, substitute half-and-half for the cream and use part-skim mozzarella; for extra richness, add 4 ounces of softened cream cheese to the sauce. Swap in rotisserie chicken to save time, or add sautéed mushrooms or sun-dried tomatoes for more depth. The casserole can be assembled a day ahead and baked covered straight from the fridge, adding 10 to 15 minutes to the covered bake time.
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