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Chicken Alfredo Baked

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            Chicken Alfredo is a classic that is loved the world over. It is made with penne pasta, spinach, mushrooms and moist chicken in a creamy sauce. It is a comfort food, fit for feeding a crowd. When you talk about comfort food, Chicken Alfredo is on the top of the list.

It is super decadent and can be served alone with a special roasted vegetable such as asparagus or cauliflower with broccoli mixed.

It is an easy to make recipe, easy to store leftovers and reheat for a later meal. This is one of the meals that I can guarantee that my children will have no qualms eating. There is so much ooey-gooey cheese taste it is hard to not love it.

This makes for a great lunch at work the next day. Just separate into single serving containers and store in the freezer. You will have it for work whenever you choose.

Frequently Asked Questions:

Can I use a different type of meat?

Seafood is a great switch for this dish. Bacon and Prosciutto make a great flavor combination.

Can I use different cheeses?

Try using Asiago or grated Romano instead of Parmesan.

How do I store leftovers?

Leftovers can be placed into a tightly closed container and stored in the refrigerator for up to three days.

Can I freeze any leftovers?

You can put the dish into an airtight closed container and freeze for up to 3 months. Let thaw overnight in the refrigerator befor heating it up.

What is the best way to warm the dish up?

Place the food into a baking dish, cover with foil and bake for 20 to 30 minutes at 350*.

What ingredients do you need for Chicken Alfredo Baked

4 cups of chicken, cooked and shredded

1 pound bowtie pasta (you can use linguine or other types instead), cooked and drained

2 jars of Alfredo sauce

1 cup Italian cheese blend, divided

1 cup parmesan cheese

1 bunch fresh spinach, chopped into strips

1 ½ cups of mushrooms cut

Salt and pepper to taste

1 tbsp  olive oil

4 tbsp butter

½ cup bread crumbs

1 tbsp dried minced onion

1 tbsp garlic powder

1 tbsp plus 1 pinch Italian seasoning

How to make Chicken Alfredo Baked

FIRST STEP:

Preheat the oven to 400 *

In a large skillet, melt the butter and saute the mushrooms, dried onions, italian seasoning, garlic powder and salt and pepper until the mushrooms are soft.

a)

b)

SECOND STEP:

Stir in the cooked chicken and heat thoroughly

Add the spinach and cook until it appears wilted

a)

b)

THIRD STEP:

Stir in the Alfredo Sauce and simmer until hot

a)

b)

Cook the pasta according to package directions, drain

THIRTH STEP:

Add the pasta into the skillet along with the Italian cheese blend and ½ of the Parmesan cheese.

Spray a 9 x 13 baking dish with non stick spray and pour the food into the skillet

FOURTH STEP:

In a small bowl, mix the bread crumbs, remaining parmesan cheese, olive oil and a slight pinch of italian seasoning until it is well combined.

a)

b)

Sprinkle evenly over the pasta

FIFTH STEP:

Bake for 20 to 30 minutes until it is bubbly and a golden brown on the top

Enjoy!

Chicken Alfredo Baked

Chicken Alfredo Baked

Yield: 12
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 4 cups of chicken, cooked and shredded
  • 1 pound bowtie pasta (you can use linguine or other types instead), cooked and drained
  • 2 jars of Alfredo sauce
  • 1 cup Italian cheese blend, divided
  • 1 cup parmesan cheese
  • 1 bunch fresh spinach, chopped into strips
  • 1 ½ cups of mushrooms cut
  • Salt and pepper to taste
  • 1 tbsp  olive oil
  • 4 tbsp butter
  • ½ cup bread crumbs
  • 1 tbsp dried minced onion
  • 1 tbsp garlic powder
  • 1 tbsp plus 1 pinch Italian seasoning

Instructions

FIRST STEP:

Preheat the oven to 400 *

In a large skillet, melt the butter and saute the mushrooms, dried onions, italian seasoning, garlic powder and salt and pepper until the mushrooms are soft.

SECOND STEP:

Stir in the cooked chicken and heat thoroughly

Add the spinach and cook until it appears wilted

THIRD STEP:

Stir in the Alfredo Sauce and simmer until hot

Cook the pasta according to package directions, drain

THIRTH STEP:

Add the pasta into the skillet along with the Italian cheese blend and ½ of the Parmesan cheese.

Spray a 9 x 13 baking dish with non stick spray and pour the food into the skillet

FOURTH STEP:

In a small bowl, mix the bread crumbs, remaining parmesan cheese, olive oil and a slight pinch of italian seasoning until it is well combined.

Sprinkle evenly over the pasta

FIFTH STEP:

Bake for 20 to 30 minutes until it is bubbly and a golden brown on the top

Enjoy!

Nutrition Information
Serving Size 1
Amount Per Serving Calories 180Total Fat 24gSaturated Fat 12gTrans Fat 12gSodium 44mgCarbohydrates 340gSugar 20g
 

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