Chicken Alfredo Pasta Bake
Simple, nutritious, delicious—this Chicken Alfredo Pasta Bake has it all! It should be called ALLfredo...
- 1.5 lbs chicken cooked & shredded
- 8 oz Banza penne pasta, cooked or other protein pasta
- 1 cup alfredo sauce
- ¾ cup parmesan shredded
- 2 cups spinach
- Optional: red pepper flakes
Prepare the chicken (with salt and pepper) and pasta. (Cook both!)
Preheat oven to 400 degrees.
Spray a 9 x 13 casserole dish with cooking spray and set aside.
In a large bowl, combine the pasta, shredded chicken, ½ the parmesan, and alfredo sauce. Stir until chicken and pasta are coated. Toss in spinach to mix.
Pour the pasta mixture into the casserole dish. Sprinkle the remaining cheese evenly across the top of the pasta.
Bake for about 15 minutes, or until the cheese is melted.
After cooking, top with red pepper flakes.
Calories: 374kcal | Carbohydrates: 24.8g | Protein: 38.7g | Fat: 14.5g