Oven-Baked Chicken Alfredo with Spinach and Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A comforting one-dish bake combining tender chicken breasts, creamy Alfredo sauce, sautéed mushrooms, and fresh spinach over penne pasta. This italian-inspired chicken ready in about 55 minutes pairs penne pasta, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, 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

• 2 pieces (about 1 lb) boneless skinless chicken breasts
• 12 oz penne pasta
• 2 tbsp olive oil
• 4 cloves, minced garlic cloves
• 8 oz, sliced white button mushrooms
• 4 cups fresh spinach
• 1 1/2 cups heavy cream
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/8 tsp nutmeg

Instructions

1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to boil and add 12 oz penne pasta, cooking 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. Add 2 boneless skinless chicken breasts seasoned with 1/2 tsp salt and 1/4 tsp black pepper and cook for 5-6 minutes per side until golden and cooked through; remove and slice thinly.
3. Step 3: In the same skillet, add 4 minced garlic cloves and 8 oz sliced white button mushrooms, sautéing for 4-5 minutes until mushrooms are browned and garlic is fragrant.
4. Step 4: Add 4 cups fresh spinach to the skillet, cooking for 2 minutes until wilted; remove from heat.
5. Step 5: In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until golden and bubbly.
6. Step 6: Gradually whisk in 1 1/2 cups heavy cream, stirring constantly until sauce thickens and coats the back of a spoon, about 4-5 minutes.
7. Step 7: Stir 1 cup grated Parmesan cheese, 1 tsp salt, 1/8 tsp nutmeg, and 1/4 tsp black pepper into the sauce; remove from heat.
8. Step 8: In a large mixing bowl, combine cooked penne pasta, sautéed spinach and mushrooms, sliced chicken, and Alfredo sauce. Toss gently to coat everything evenly.
9. Step 9: Transfer mixture to a greased 9x13-inch baking dish, sprinkle 1 cup shredded mozzarella cheese evenly on top.
10. Step 10: Bake uncovered for 20 minutes at 375°F until bubbly and golden on top. Let rest for 5 minutes before serving.