Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 3 cups fresh spinach (or 1.5 cups frozen, thawed and drained)
- 2 cups penne pasta
- 3 cups Alfredo sauce (store-bought or homemade)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil (if using fresh spinach)
- 1 teaspoon Italian seasoning (optional, for extra flavor)
Instructions
- Preheat the oven to 350°F (175°C).
- Boil the penne pasta in salted water until al dente, then drain.
- Sauté fresh spinach in olive oil until wilted or prepare thawed frozen spinach.
- In a large bowl, mix chicken, spinach, pasta, Alfredo sauce, garlic powder, salt, pepper, and half the Parmesan.
- Pour mixture into a greased 9×13-inch baking dish.
- Top with remaining Parmesan and mozzarella cheese and sprinkle with Italian seasoning.
- Cover with foil and bake for 25-30 minutes, then uncover and bake for another 10-15 minutes.
- Let cool for a few minutes before serving.
- Prep Time: 15
- Cook Time: 45