Get ready to dive into flavors like no other, that will keep you coming back for more! Crack Chicken Alfredo Bake has its namesake creamy, rich sauce infusing layers of tender spinach with herbaceous pesto and juicy chicken, with plenty of pasta for substance! Of course, it can’t be the Crack Chicken Alfredo Bake without plenty, and we do mean plenty, of melty cheese on top! Take a crack at these big flavors!
Ingredients
- 1 (6-ounce) package fresh baby spinach, chopped
- 1/3 cup pesto sauce, homemade or store-bought
- 1 (15-ounce) jar Alfredo sauce
- 1/4 cup chicken broth
- 12 ounces penne pasta, cooked, according to the package directions
- 2 1/2 cups rotisserie chicken, chopped
- 4 ounces low-moisture part-skim mozzarella cheese, shredded
- 2 tablespoons fresh basil, thinly sliced, for garnish
- 1/4 teaspoon paprika, for garnish
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Lightly grease a 7×11-inch baking dish.
Step 3 –Toss the spinach and the pesto together in a medium bowl.
Step 4 –In a separate bowl, stir together the Alfredo sauce and the chicken broth.
Step 5 –Spread 1/3 of the Alfredo mixture into the prepared baking dish.
Step 6 –Top the Alfredo layer with 1/2 of the spinach mixture.
Step 7 –Stir together the cooked pasta, the chicken, and the remaining Alfredo mixture.
Step 8 –Spoon 1/2 of the chicken mixture over the spinach layer in the baking dish.
Step 9 –Repeat the spinach mixture and chicken mixture layers once.
Step 10 –Bake the casserole for 30 minutes.
Step 11 –Sprinkle the top of the casserole with the shredded cheese and bake until hot and bubbly, about 5 minutes.
Step 12 –Serve garnished with the basil and the paprika.
