Recipe Background
Weeknight Chicken Alfredo Bake is easy, breezy, and delicious; exactly what you need when you're finally home after a long day at work. The sauce is creamy, the chicken is savory, the spinach is fresh, and the cheese is melty. It's like a warm "Welcome Home" in a dish! This Weeknight Chicken Alfredo Bake will make your weeknights so much more fun!
Weeknight Chicken Alfredo Bake is easy, breezy, and delicious; exactly what you need when you're finally home after a long day at work. The sauce is creamy, the chicken is savory, the spinach is fresh, and the cheese is melty. It's like a warm "Welcome Home" in a dish! This Weeknight Chicken Alfredo Bake will make your weeknights so much more fun!
Ingredients
- 1 (6-ounce) package fresh baby spinach chopped
- 1/3 cup refrigerated pesto sauce
- 1 (15-ounce) jar Alfredo sauce
- 1/4 cup chicken broth
- 12 ounces penne pasta cooked
- 2 1/2 cups rotisserie chicken chopped
- 4 ounces mozzarella cheese low-moisture and part-skim, shredded
- 2 tablespoons fresh basil thinly sliced, for topping
- 1/4 teaspoon paprika for topping
Directions
- Preheat the oven to 375 degrees F.
- Lightly grease a 7x11-inch baking dish.
- Toss the spinach and the pesto together in a medium bowl.
- Stir the Alfredo sauce and the chicken broth together in another bowl.
- Spread 1/3 of the Alfredo mixture in the prepared baking dish.
- Top the Alfredo layer with 1/2 of the spinach-pesto mixture.
- Stir together the cooked pasta, the chicken, and the remaining Alfredo mixture.
- Spoon 1/2 of the chicken mixture over the spinach-pesto layer in the baking dish.
- Repeat layering with the spinach-pesto mixture and the chicken mixture in the baking dish.
- Bake for 30 minutes.
- Sprinkle on the mozzarella and bake until hot and bubbly, about 5 minutes.
- Top with the basil and the paprika.
- Serve.
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