Sheet Pan Chicken Alfredo Bake with Spinach

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch pieces
• 12 ounces penne pasta
• 5 ounces fresh baby spinach
• 2 cups alfredo sauce
• 1/2 cup chicken broth
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley, for garnish

Method

1. 1

   Preheat the oven to 425°F. Line a 9x13-inch sheet pan or baking dish with foil and lightly coat with cooking spray.

2. 2

   Bring a large pot of salted water to a boil and cook the penne until just shy of al dente, about 8 minutes. Drain and set aside.

   8:00 · Boil pasta
3. 3

   In a large bowl, toss the diced chicken with olive oil, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes.

4. 4

   Spread the seasoned chicken in a single layer on the prepared pan and roast for 12 minutes, until just cooked through.

   12:00 · Roast chicken
5. 5

   Remove the pan from the oven and add the drained pasta, spinach, alfredo sauce, and chicken broth. Toss everything together directly on the pan until evenly coated.

6. 6

   Sprinkle mozzarella and Parmesan cheese evenly over the top.

7. 7

   Return the pan to the oven and bake until the cheese is melted and lightly golden and the sauce is bubbling, about 15 minutes.

   15:00 · Bake until bubbling
8. 8

   Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley and extra Parmesan before serving.

   5:00 · Rest before serving