One-Pan Chicken Alfredo Bake Recipe
Prep Time:
15 minutes
Cook Time:
34 minutes
Servings:
6 Servings
Ingredients
  • 1 pound uncooked penne pasta
  • ¼ cup unsalted butter
  • 2 garlic cloves, peeled and minced
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 8 ounces shredded mozzarella cheese, divided
  • ⅔ cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 cups baby spinach leaves
  • 3 cups shredded or cubed cooked chicken
Directions
  1. Cook the penne in boiling salted water according to package instructions, 1 minute short of al dente.
  2. Strain and set aside, reserving ½ cup of pasta water.
  3. Preheat the oven to 375 F.
  4. In a large saucepan, melt the butter over medium-low heat.
  5. Add the garlic and cook, stirring, for 1 minute.
  6. Whisk in the flour and cook an additional minute.
  7. Slowly add the milk, then the cream, whisking constantly for a smooth consistency.
  8. Continue to cook, whisking, until thickened enough to coat the back of a spoon.
  9. Turn off the heat, and add ½ cup mozzarella, the Parmesan cheese, salt, and pepper.
  10. Whisk until smooth.
  11. Fold in the spinach and chicken.
  12. Add the sauce to the cooked pasta, add the reserved ½ cup pasta water, and toss to combine.
  13. Pour evenly into a 2.4-quart baking dish.
  14. Top with the remaining mozzarella cheese.
  15. Bake for 20-24 minutes or until the cheese is browned and the pasta is heated through.
  16. Garnish with parsley if desired and serve.