Chicken and Spinach Alfredo Bake Casserole

Combine a bunch of basic ingredients to make chicken and spinach alfredo bake with ingredients that are often found in the kitchen.

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I love alfredo sauce. Especially my homemade sauce. But it’s even better when I can use it in a variety of ways to make new meals. This was a meal that we came up with during the COVID19 pandemic. We were trying to limit visits to grocery stores which meant a lot of “pantry week” meals.

One of those times, I was looking at all the food we had. What needed to be used first? We almost always have some chicken in the freezer. And there was spinach in the refrigerator that was going to go bad soon. I tend to have half-full boxes of pasta in the pantry a lot. The boys don’t eat a lot of pasta, so it leaves me with bits here and there.

So, put all that together with some of the cheese we had and we have the ingredients for chicken and spinach alfredo! I decided it needed to be in a casserole to make it easier. Plus, there was a lot of it.

Step by Step

Preheat the oven to 400F. In a large saucepan, bring the water to a boil and add the pasta. Cook for about 6 minutes then add the spinach.

Cook for 2 minutes, until the spinach is wilted. Drain and place the pasta and spinach mixture in a large mixing bowl.

Meanwhile, heat the oil in a large skillet over medium-high heat. Cut the chicken into bite-sized pieces and sprinkle with the salt and pepper then add to the pan. Cook for about 8 minutes. Or until the chicken is cooked through.

Add the chicken to the pasta mixture.

Lower the heat to medium and place the green onion in the warm pan. Cook for 2 minutes.

Stir in the lemon zest and juice.

Combine the milk, flour, and 1/4 cup of parmesan cheese in a bowl.

Add the milk mixture to the pan and bring to a boil. Cook for 2 minutes or until the sauce has thickened.

Add the milk mixture to the pasta mixture and toss to coat.

Spoon the pasta mixture into a casserole dish and sprinkle with the remaining 1/4 cup of parmesan cheese, mozzarella cheese, and panko.

Bake for about 8-10 minutes.

Leftovers

Cover any leftover chicken and spinach alfredo bake in the casserole dish or move to a container. Refrigerate for up to 3-4 days. To reheat, place back in the oven for about 5 minutes, until heated through. Or you can add a small amount of milk and warm it in a saucepan over medium heat.

Recipe

Originally Published On: September 28, 2020

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Chicken and Spinach Alfredo Bake Casserole

Combine a bunch of basic ingredients to make chicken and spinach alfredo bake with ingredients that are often found in the kitchen.
Course Main Dish
Cuisine American
Keyword alfredo sauce, casserole, chicken, spinach
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 cups
Calories 345kcal
Author Stephanie Lynch

Ingredients

  • 2 cups water
  • 6 oz penne pasta uncooked
  • 2 oz spinach chopped
  • 1 1/2 tbsp olive oil
  • 1 lb chicken breast boneless, skinless
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 cups milk
  • 2 tbsp flour
  • 1/2 cup parmesan cheese shredded
  • 6 green onions chopped
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 cup mozzarella cheese shredded
  • 1 1/2 tbsp panko

Instructions

  • Preheat the oven to 400F
  • In a large saucepan, bring the water to a boil and add the pasta
  • Cook for about 6 minutes then add the spinach
  • Cook for 2 minutes, until the spinach is wilted
  • Drain and place the pasta and spinach mixture in a large mixing bowl
  • Meanwhile, heat the oil in a large skillet over medium-high heat
  • Cut the chicken into bite-sized pieces and sprinkle with the salt and pepper then add to the pan
  • Cook for about 8 minutes or until the chicken is cooked through
  • Add the chicken to the pasta mixture
  • Lower the heat to medium and place the green onion in the warm pan
  • Cook for 2 minutes
  • Stir in the lemon zest and juice
  • Combine the milk, flour, and 1/4 cup of parmesan cheese in a bowl
  • Add the milk mixture to the pan and bring to a boil
  • Cook for 2 minutes or until the sauce has thickened
  • Add the milk mixture to the pasta mixture and toss to coat
  • Spoon the pasta mixture into a casserole dish and sprinkle with the remaining 1/4 cup of parmesan cheese, mozzarella cheese, and panko
  • Bake for about 8-10 minutes, until the panko starts to brown and cheese is melted

Nutrition

Serving: 1cup | Calories: 345kcal | Carbohydrates: 31g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 416mg | Potassium: 544mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1257IU | Vitamin C: 7mg | Calcium: 249mg | Iron: 1mg

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4 thoughts on “Chicken and Spinach Alfredo Bake Casserole”

  1. I love meals like this to take to friends who just had babies! I am totally goingto make this for our next friend who has one!

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