If you’re looking for a scrumptious dish to feed the whole family, this baked chicken alfredo is just what you need! The addition of mushrooms and spinach gives it an extra little “kick” that will make it a family favorite!
This dish is perfect for busy nights. I just make it ahead and stick it in the fridge until I need it. Then I bake it as needed. It’s perfect for nights when we have soccer practices. Just open a bag of pre-made salad and some cottage cheese and call it a meal.
I love that we can use rotisserie chicken in this recipe. No need to cook and shred chicken. Just keep a bag of preshredded rotisarie chicken in your freezer and bust it out as needed.
Baked Chicken Alfredo with Spinach and Mushrooms
Ingredients:
4 cups chicken breast, cooked & shredded – I used rotisserie chicken
1 lb bowtie (or your favorite) pasta – cooked & drained
2 jars of your favorite alfredo sauce
1 cup Italian blend cheese, shredded, divided
1 bunch of fresh spinach, cut into thin strips
1 cup parmesan cheese, divided
1 ½ cups mushrooms, chopped
1 tablespoon dry minced onion
½ cup breadcrumbs
1 tablespoon garlic powder
4 tablespoons butter
1 tablespoon + 1 pinch Italian seasoning
1 tablespoon olive oil
Salt & pepper to taste
Preparation Instructions:
Preheat oven to 400 degrees
In a large skillet sauté in butter the mushrooms, dry onion, garlic powder, Italian seasoning, and salt & pepper until mushrooms are soft
Stir in cooked chicken, cook until warmed through
Add in spinach, cook until wilted
Stir in alfredo sauce
Cook pasta per package directions, drain
Add pasta to skillet along with Italian cheese and ½ the parmesan cheese, stir until well combined
Pour mixture into a 13×9 dish prepared with nonstick spray
In a small bowl, whisk together the breadcrumbs, the remaining parmesan cheese, a pinch of Italian seasoning and the olive oil until it becomes crumbly
Sprinkle evenly over the pasta
Bake for 20-30 minutes until bubbly and golden brown on top
Serve and enjoy!