This Chicken and Spinach Alfredo Bake is a creamy, protein-packed casserole that’s perfect for busy weeknights.
Loaded with lean chicken, fresh spinach, and a cheesy, homemade alfredo sauce, it’s rich in fiber and heart-healthy fats while staying light on saturated fat.
Quick, satisfying, and versatile, it’s ideal for meal prep or a comforting family dinner.
Creamy Chicken Spinach Alfredo Bake
Equipment
- Medium Saucepan – 1
- Skillet – 1
- Large mixing bowls (2)
- Casserole Dish – 1
Ingredients
- 2 cups water
- 6 oz penne pasta uncooked
- 2 oz fresh spinach
- 1 ½ tbsp olive oil
- 1 lb boneless skinless chicken breast
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp salt
- ½ tsp black pepper
- 2 cups milk
- 2 tbsp all-purpose flour
- ½ cup shredded parmesan cheese
- 6 green onions chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¼ cup shredded mozzarella cheese
- 1 ½ tbsp panko breadcrumbs
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures the casserole bakes evenly and that the topping crisps beautifully. While the oven warms, gather all your ingredients and equipment so everything is ready for smooth cooking.
- Cook the Pasta: Pasta Preparation: In a medium saucepan, bring 2 cups of water to a rolling boil over high heat. Once boiling, add 6 ounces of penne pasta. Stir occasionally to prevent sticking. Cook for about 6 minutes, then add 2 ounces of fresh spinach. Continue cooking for 2 more minutes, just until the spinach wilts and the pasta is al dente (cooked but still slightly firm). Drain the mixture and transfer it to a large mixing bowl. Set aside while you prepare the chicken.
- Season the Chicken: Chicken Prep: Cut 1 pound of boneless, skinless chicken breast into bite-sized pieces. In a small bowl, combine 1 tsp onion powder, 1 tsp garlic powder, ¼ tsp salt, and ½ tsp black pepper. Sprinkle this seasoning evenly over the chicken pieces, tossing to coat every piece thoroughly. This step ensures every bite of chicken is flavorful.
- Cook the Chicken: Sauté the Chicken: Heat 1 ½ tbsp olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the seasoned chicken pieces. Cook for about 8 minutes, stirring occasionally, until the chicken is golden on the outside and cooked through in the center. Check by cutting a piece to make sure it’s no longer pink. Once cooked, transfer the chicken to the bowl with the pasta and spinach mixture.
- Prepare the Aromatics: Green Onion Flavor Base: In the same skillet, lower the heat to medium. Add 6 chopped green onions and cook for 2 minutes, stirring occasionally, until fragrant and slightly softened. This step releases a mild onion flavor that will infuse the sauce.
- Add Lemon for Freshness: Brighten the Dish: Sprinkle 1 tsp lemon zest over the onions, then add 1 tbsp lemon juice. Stir well for about 30 seconds. The citrus adds a fresh, bright note that balances the richness of the cheese and sauce.
- Make the Alfredo Sauce: Creamy Sauce Creation: In a separate small bowl, whisk together 2 cups of milk, 2 tbsp flour, and ¼ cup shredded parmesan cheese until smooth. Gradually pour this mixture into the skillet with the green onions and lemon. Bring to a gentle boil, stirring constantly. Allow the sauce to thicken for about 2 minutes, creating a creamy base that will coat the pasta and chicken perfectly.
- Combine Pasta, Chicken, and Sauce: Mixing Everything Together: Pour the thickened sauce over the pasta, spinach, and chicken mixture. Using a large spoon or spatula, gently toss everything together until each piece is evenly coated with the creamy alfredo sauce. This ensures every bite has balanced flavor and texture.
- Assemble the Casserole: Layering for Baking: Transfer the entire mixture into a casserole dish. Even out the surface with a spatula. Sprinkle the remaining ¼ cup shredded parmesan cheese, ¼ cup shredded mozzarella cheese, and 1 ½ tbsp panko breadcrumbs evenly on top. This combination creates a golden, cheesy, and slightly crunchy topping.
- Bake Until Golden: Baking Perfection: Place the casserole in the preheated oven. Bake for 8–10 minutes, or until the top is lightly browned, the cheese is melted, and the panko forms a crisp crust. Keep an eye on it toward the end to prevent burning, as ovens can vary in heat.
- Rest Before Serving: Final Touch: Remove the casserole from the oven and let it rest for 2–3 minutes. This allows the sauce to settle slightly, making it easier to serve and enhancing the flavors. Garnish with extra chopped green onions or a sprinkle of parmesan if desired.
- Serve and Enjoy: Plating: Use a spatula to serve generous portions onto plates or bowls. This creamy, cheesy, protein-rich casserole pairs beautifully with a simple side salad or garlic bread. Enjoy it as a wholesome weeknight dinner or prepare it ahead for meal prep during the week.
Notes
- Use fresh spinach for best flavor and color; frozen spinach can be substituted but must be thawed and drained.
- Boneless, skinless chicken breast ensures even cooking and a lean, protein-rich dish.
- Don’t overcook the pasta in the boiling stage; it will continue cooking in the oven.
- Adjust the cheese types to your preference; a mix of mozzarella and parmesan gives the perfect balance of creaminess and flavor.
- Panko breadcrumbs provide a crisp topping, but regular breadcrumbs can be used if unavailable.
- Lemon zest and juice brighten the rich alfredo sauce—don’t skip this step.
Chef’s Secrets: Mastering Creamy Alfredo
The secret to a smooth, rich alfredo sauce lies in patience and proper technique.
Start by whisking the milk, flour, and parmesan cheese until lump-free before adding to the pan—this prevents clumps and ensures a velvety texture.
Cook the sauce over medium heat and stir constantly; this allows it to thicken evenly without sticking or burning.
For extra depth, try gently browning the chicken in olive oil before adding it to the pasta.
Fresh lemon zest and juice are simple but transformative, balancing the creaminess of the cheese with a refreshing tang.
Finally, layering the cheeses and panko evenly ensures a golden, crisp topping that enhances both flavor and presentation.
Serving Suggestions: Delicious Meal Pairings
This chicken and spinach alfredo bake is a complete meal on its own but pairs wonderfully with light, fresh sides.
Consider serving it alongside a crisp green salad, roasted vegetables, or a simple tomato bruschetta to balance the richness of the casserole.
For a heartier experience, garlic bread or warm dinner rolls complement the cheesy sauce beautifully.
Garnishing with additional parmesan, chopped fresh parsley, or a sprinkle of red pepper flakes can add an elegant touch and a slight kick of flavor.
This dish is also ideal for family-style dinners, potlucks, or meal prep, as it reheats beautifully while retaining its creamy texture.
Storage Tips: Keep Casserole Fresh
To maintain freshness, allow the casserole to cool completely before storing.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
When reheating, use the oven or microwave and cover loosely with foil to retain moisture and prevent drying out.
This dish can also be frozen: wrap tightly in freezer-safe containers or foil and freeze for up to 2 months.
Thaw overnight in the fridge and bake at 350°F for 15–20 minutes to restore creaminess.
Always check that the internal temperature reaches 165°F before serving to ensure food safety.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and drain it thoroughly to avoid excess water in the casserole, which can make the sauce runny.
2. Can this recipe be made ahead of time?
Absolutely. You can assemble the casserole a day in advance and refrigerate it. Bake just before serving for best results.
3. Can I substitute the chicken with another protein?
Yes, turkey or cooked shrimp can be used. Adjust cooking times accordingly to ensure the protein is cooked through.
4. How can I make this dish lower in calories or fat?
Use skim milk or a plant-based milk alternative and reduce the cheese slightly.
Consider skipping the panko or using whole-grain breadcrumbs for a lighter topping.
5. Can this be turned into a gluten-free casserole?
Yes, use gluten-free pasta and a gluten-free flour or cornstarch to thicken the sauce.
Ensure the panko breadcrumbs are also gluten-free or use crushed gluten-free crackers.
