Weeknight Chicken Alfredo Bake is easy, breezy, and delicious; exactly what you need when you’re finally home after a long day at work. The sauce is creamy, the chicken is savory, the spinach is fresh, and the cheese is melty. It’s like a warm “Welcome Home” in a dish! This Weeknight Chicken Alfredo Bake will make your weeknights so much more fun!
Ingredients
- 1 (6-ounce) package fresh baby spinach, chopped
- 1/3 cup refrigerated pesto sauce
- 1 (15-ounce) jar Alfredo sauce
- 1/4 cup chicken broth
- 12 ounces penne pasta, cooked
- 2 1/2 cups rotisserie chicken, chopped
- 4 ounces mozzarella cheese, low-moisture and part-skim, shredded
- 2 tablespoons fresh basil, thinly sliced, for topping
- 1/4 teaspoon paprika, for topping
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 –Stir the Alfredo sauce and the chicken broth together in another bowl.
Step 5 –Spread 1/3 of the Alfredo mixture in the prepared baking dish.
Step 6 –Top the Alfredo layer with 1/2 of the spinach-pesto 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-pesto layer in the baking dish.
Step 9 –Repeat layering with the spinach-pesto mixture and the chicken mixture in the baking dish.
Step 10 –Bake for 30 minutes.
Step 11 –Sprinkle on the mozzarella and bake until hot and bubbly, about 5 minutes.
Step 12 –Top with the basil and the paprika.
Step 13 –Serve.
