One Pan Chicken Alfredo Bake with Spinach

One Pan Chicken Alfredo Bake with Spinach

Tender chicken and creamy pasta bake together in a single dish for an easy weeknight dinner.

Total 50 min Makes 6 servings Calories 620/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This bake combines seared chicken, penne, wilted spinach, and a rich alfredo sauce finished with melted mozzarella and a golden broiled top. It comes together in one skillet or baking dish, making cleanup simple while delivering a creamy, comforting meal suited for busy weeknights.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 12 ounces penne pasta
  • 3 cups chicken broth
  • 2 cups alfredo sauce
  • 1 cup heavy cream
  • 3 cups fresh baby spinach
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Method

  1. Season the chicken pieces with salt, pepper, and garlic powder.

  2. Heat olive oil in a large oven-safe skillet or braiser over medium-high heat. Add the chicken and cook until browned and cooked through, about 6 to 8 minutes, stirring occasionally.

  3. Remove the chicken to a plate, leaving any drippings in the skillet.

  4. Add the penne and chicken broth to the skillet, stirring to combine and scraping up any browned bits. Bring to a boil, then reduce heat to a simmer, cover, and cook until the pasta is al dente, about 12 minutes, stirring occasionally.

  5. Stir in the alfredo sauce and heavy cream until evenly combined with the pasta.

  6. Add the spinach and cooked chicken back into the skillet, stirring until the spinach begins to wilt.

  7. Sprinkle the mozzarella and parmesan evenly over the top.

  8. Preheat the oven broiler on high. Place the skillet under the broiler and broil until the cheese is melted and golden in spots, about 3 to 5 minutes.

  9. Remove from the oven, sprinkle with fresh parsley, and serve warm.

Related recipes

Rate this recipe

★ 3.7 (1)

One Pan Chicken Alfredo Bake with Spinach

This bake combines seared chicken, penne, wilted spinach, and a rich alfredo sauce finished with melted mozzarella and a golden broiled top. It comes together in one skillet or baking dish, making cleanup simple while delivering a creamy, comforting meal suited for busy weeknights.

50 min 6 servings 620 cal

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 12 ounces penne pasta
  • 3 cups chicken broth
  • 2 cups alfredo sauce
  • 1 cup heavy cream
  • 3 cups fresh baby spinach
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Season the chicken pieces with salt, pepper, and garlic powder.

  2. 2

    Heat olive oil in a large oven-safe skillet or braiser over medium-high heat. Add the chicken and cook until browned and cooked through, about 6 to 8 minutes, stirring occasionally.

  3. 3

    Remove the chicken to a plate, leaving any drippings in the skillet.

  4. 4

    Add the penne and chicken broth to the skillet, stirring to combine and scraping up any browned bits. Bring to a boil, then reduce heat to a simmer, cover, and cook until the pasta is al dente, about 12 minutes, stirring occasionally.

  5. 5

    Stir in the alfredo sauce and heavy cream until evenly combined with the pasta.

  6. 6

    Add the spinach and cooked chicken back into the skillet, stirring until the spinach begins to wilt.

  7. 7

    Sprinkle the mozzarella and parmesan evenly over the top.

  8. 8

    Preheat the oven broiler on high. Place the skillet under the broiler and broil until the cheese is melted and golden in spots, about 3 to 5 minutes.

  9. 9

    Remove from the oven, sprinkle with fresh parsley, and serve warm.