Baked Chicken Alfredo Pasta with Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A rich and creamy baked pasta dish combining tender chicken, fresh spinach, and a luscious homemade Alfredo sauce. This italian-inspired chicken ready in about 50 minutes pairs penne pasta, olive oil, divided salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz penne pasta
• 2 (about 1 lb), cut into 1-inch cubes boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 4 tbsp unsalted butter
• 4, minced garlic cloves
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups grated Parmesan cheese
• 3 cups fresh baby spinach
• 1 cup, shredded mozzarella cheese
• 1 tsp dried Italian seasoning

Instructions

1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water (1 tsp salt) to a boil. Add 12 oz penne pasta and cook for 9 minutes until just al dente. Drain and set aside.
2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts cut into 1-inch cubes with 1/2 tsp salt and 1/4 tsp black pepper. Sauté chicken pieces for 5-7 minutes until cooked through and lightly browned. Remove from skillet.
3. Step 3: In the same skillet, melt 4 tbsp unsalted butter over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant. Whisk in 1/4 cup all-purpose flour and cook for 1 minute.
4. Step 4: Gradually whisk in 2 cups whole milk and 1 cup heavy cream, stirring continuously until the sauce thickens and coats the back of a spoon, about 5 minutes.
5. Step 5: Remove sauce from heat and stir in 1 1/2 cups grated Parmesan cheese, 1 tsp dried Italian seasoning, and 1/4 tsp black pepper. Add 3 cups fresh baby spinach and stir until wilted.
6. Step 6: In a large mixing bowl, combine cooked pasta, chicken, and Alfredo sauce. Transfer to a greased 9x13-inch baking dish. Sprinkle 1 cup shredded mozzarella evenly on top.
7. Step 7: Bake uncovered for 20 minutes until bubbly and golden on top. Let cool 5 minutes before serving.