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Chicken and Spinach Alfredo Bake Casserole

Combine a bunch of basic ingredients to make chicken and spinach alfredo bake with ingredients that are often found in the kitchen.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6
Calories 345kcal

Ingredients

  • 2 cups water
  • 6 oz penne pasta (uncooked)
  • 2 oz fresh spinach
  • 1 1/2 tbsp olive oil
  • 1 lb chicken breast (boneless, skinless)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 2 cups milk
  • 2 tbsp flour
  • 1/2 cup parmesan cheese (shredded)
  • 6 green onions (chopped)
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 cup mozzarella cheese (shredded)
  • 1 1/2 tbsp panko

Instructions

  • Preheat the oven to 400F
  • In a large saucepan, bring the water to a boil and add the pasta
  • Cook for about 6 minutes then add the spinach
  • Cook for 2 minutes, until the spinach is wilted and pasta is cooked to al dente
  • Drain and place the pasta and spinach mixture in a large mixing bowl
  • Meanwhile, heat the oil in a large skillet over medium-high heat
  • Cut the chicken into bite-sized pieces and sprinkle with the onion powder, garlic powder, salt, and pepper then add to the pan
  • Cook for about 8 minutes or until the chicken is cooked through
  • Add the chicken to the pasta mixture
  • Lower the heat to medium and place the green onion in the warm pan
  • Cook for 2 minutes
  • Stir in the lemon zest and juice
  • Combine the milk, flour, and 1/4 cup of parmesan cheese in a bowl
  • Add the milk mixture to the pan and bring to a boil
  • Cook for 2 minutes or until the sauce has thickened
  • Add the milk mixture to the pasta mixture and toss to coat
  • Spoon the pasta mixture into a casserole dish and sprinkle with the remaining 1/4 cup of parmesan cheese, mozzarella cheese, and panko
  • Bake for about 8-10 minutes, until the panko starts to brown and cheese is melted

Notes

  • To ensure your chicken is cooked perfectly, aim for an internal temperature of 165°F; it should be golden brown and no longer pink in the center.
  • To prevent your casserole from drying out, cover it with foil during the first half of baking, then remove it to allow the top to crisp up with the panko.
  • If you're looking to lighten the dish, substitute half of the milk with unsweetened almond milk and use low-fat cheese varieties without sacrificing flavor.
  • For a quick prep, you can cook the pasta and spinach ahead of time; just toss them in a little olive oil to prevent sticking before combining with the other ingredients.
  • This casserole can be stored in the fridge for up to 3 days; reheat it in the oven at 350°F for about 15 minutes or until heated through for the best texture.