Ingredients
- 1 pound of boneless, skinless chicken breasts, cubed
- 2 cups of uncooked penne pasta
- 1 tablespoon of olive oil
- 3 cloves of garlic, minced
- 1 teaspoon of Italian seasoning
- 3 cups of fresh spinach, roughly chopped
- 2 cups of Alfredo sauce (store-bought or homemade)
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
For those looking to make it a bit lighter, consider using whole wheat pasta or adding more veggies like broccoli or bell peppers. If you’re dairy-free, there are fantastic plant-based Alfredo sauces available that work beautifully in this dish.
Instructions
- Preheat your oven to 375°F. Grease a 9×13 inch baking dish and set aside.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the cubed chicken, season with salt, pepper, and Italian seasoning, and cook until the chicken is browned and cooked through, about 6-8 minutes.
- Add the minced garlic to the skillet and sauté for another minute, until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- In the prepared baking dish, combine the cooked pasta, chicken mixture, and Alfredo sauce. Stir until everything is well combined.
- Sprinkle the mozzarella and Parmesan cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it sit for a few minutes. Garnish with fresh parsley if desired before serving.
The smell of this bake as it comes out of the oven is reminiscent of the joyful chaos of my childhood kitchen, where the air was filled with the scents of love and heritage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International