Chicken & Spinach Alfredo Bake

Name: Chicken & Spinach Alfredo Bake with Ziti
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 tbsp butter; 4 oz cream cheese; 1 lb frozen chopped spinach; ½ tsp garlic powder; ¼ tsp red pepper flakes; ¼ cup whole milk; ½ cup grated Parmesan cheese, divided; 1 cup monterey jack cheese, divided; 1 lb boneless skinless chicken breasts; 8 oz ziti or rigatoni

A creamy one-dish alfredo bake where chicken breasts poach gently in homemade cream cheese and Parmesan sauce alongside al dente ziti and spinach, then tops with melted cheese and a quick broil for a golden, rich finish.

🌍Italian 🏷️Chicken 🏷️Spinach 🏷️Alfredo 🏷️Bake 🏷️Pasta Ziti

🏷️

Total

50 min

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

3 tbsp butter
4 oz cream cheese
1 lb frozen chopped spinach
½ tsp garlic powder
¼ tsp red pepper flakes
¼ cup whole milk
½ cup grated Parmesan cheese, divided
1 cup monterey jack cheese, divided
1 lb boneless skinless chicken breasts
8 oz ziti or rigatoni

10 Ingredients

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Instructions

1
In a large, microwave safe bowl, combine butter, cream cheese, spinach, garlic powder, and red pepper flakes. Microwave in 30 second intervals until spinach is defrosted and butter is melted, stirring between intervals. Stir in ¼ cup whole milk, ¼ cup Parmesan, and ¼ cup monterey jack.
2
Season chicken all over with kosher salt and ground black pepper. Place chicken in a Suvie pan. Pour alfredo sauce over the chicken and place pan in the bottom zone of Suvie. Input settings and cook now or schedule. Suvie Cook Settings: Bottom Zone: Roast at 350°F for 30 minutes, Top Zone: None
3
Place 8 oz ziti in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings: Pasta, 4 cups, 7 minutes
4
After the chicken has finished cooking, remove pan from Suvie. Transfer chicken to a cutting board, allowing sauce to drip back into the pan. Chop or shred chicken into bite-sized pieces.
5
In a large bowl, stir together ziti, chicken, and alfredo sauce. Return to Suvie pan. Top with remaining Parmesan cheese and monterey jack. Return pan to Suvie and broil for 10-12 minutes or until browned.
6
Remove from Suvie, let cool 5 minutes, and then divide between bowls and serve.

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Tips & Notes

Pro tips

Cook the ziti to just below al dente—it will continue cooking in the oven and broiler. Overcooked pasta will turn mushy.
Cut chicken breasts to uniform thickness (about ¾ inch) so they poach evenly and finish at the same time.
Watch the broiler closely during the final step—cheese can scorch quickly. Broil until bubbly and golden, usually 2–3 minutes.
Stir the sauce and pasta together before adding chicken to ensure even coating and heat distribution throughout the bake.

Substitutions

Monterey Jack → Gruyère or sharp cheddar (adds different depth; Gruyère melts smoothly)
Frozen spinach → 3 cups fresh spinach (wilt in the sauce at the end; reduces significantly)
Half-and-half or heavy cream → whole milk (use 1 cup total milk instead of ¼ cup, but sauce will be less rich)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat gently in a 350°F oven for 12–15 minutes, or cover and microwave in 1-minute intervals until hot.

Common Questions

Can I use fresh spinach instead of frozen?

Yes. Use 3 cups fresh spinach and stir it in during the last 2 minutes of cooking the sauce so it wilts. Fresh spinach reduces significantly more than frozen, so you may need slightly more volume.

How do I know when the chicken is done?

The chicken is poached in sauce, so check that the thickest part reaches 165°F with an instant-read thermometer, or cut into the largest breast—no pink inside.

Can I make this ahead?

Yes. Assemble the bake in the baking dish, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to broil time if baking cold.

What pasta shape works best?

Ziti or rigatoni are ideal because their hollow centers and ridges hold the creamy sauce. Short pastas work better than long ones in a baked dish.

Can I substitute the cream cheese?

Cream cheese thickens the sauce quickly and smoothly. You can use 4 oz mascarpone for richness, but the sauce will be slightly looser; whisk in 1–2 tbsp cornstarch slurry if needed.