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Homemade Chicken Alfredo Baked Penne with Spinach recipe photo
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Chicken Alfredo Baked Penne with Spinach

This Chicken Alfredo Baked Penne with Spinach is rich, creamy, and packed with tender chicken and fresh spinach for a comforting meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: Alfredo, Baked Pasta, Chicken, Comforting, Easy, Spinach
Servings: 4 servings

Ingredients

  • 2 cups penne pasta
  • 2 tablespoons olive oil for sautéing the chicken and garlic
  • 1 pound chicken breast diced
  • 2 cups fresh spinach chopped
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 1 cup mozzarella cheese shredded

Instructions

  • Bring a large pot of salted water to a boil. Add 2 cups of penne pasta and cook according to package instructions, usually about 9-11 minutes until al dente. Drain and set aside.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast and cook for 5-7 minutes until browned and cooked through. Add 3 cloves of minced garlic and sauté for another 1-2 minutes until fragrant.
  • Add 2 cups of chopped fresh spinach to the skillet. Stir for 2-3 minutes until the spinach has wilted and combined well with the chicken and garlic mixture.
  • Reduce heat to medium-low. Pour in 1 cup of heavy cream and stir well. Sprinkle in 1 cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning. Stir constantly until the cheese melts and the sauce thickens slightly. Season with salt and pepper to taste.
  • Transfer the cooked penne into the skillet with the sauce, chicken, and spinach. Toss gently to coat the pasta evenly with the creamy sauce.
  • Preheat your oven to 375°F (190°C). Pour the pasta mixture into a greased 9x13 inch baking dish. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top.
  • Bake uncovered for 20-25 minutes or until the cheese is melted and golden brown. Let it cool for a few minutes before serving to allow the sauce to set.

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • Baking dish (9x13 inch)
  • Wooden Spoon or Spatula
  • Measuring cups and spoons

Notes

  • For a lighter version, substitute heavy cream with half-and-half or a creamy plant-based milk alternative.
  • Add mushrooms or sun-dried tomatoes for more texture and flavor variations.
  • Use whole wheat or gluten-free penne pasta to fit dietary preferences.
  • Store leftovers refrigerated in an airtight container for up to 3 days or freeze for up to 2 months.
  • Reheat gently in the oven or microwave with a splash of milk to maintain creaminess.