Prepare to tantalize your taste buds with a mouthwatering culinary creation: Baked Spinach Chicken Spaghetti. This delightful dish combines the richness of Alfredo sauce with the freshness of spinach and the savory goodness of shredded chicken, all baked to perfection with a generous topping of melted mozzarella cheese. With its comforting flavors and easy preparation, this recipe is bound to become a new family favorite. So let’s dive into the kitchen and whip up a batch of this irresistible baked pasta dish!
Ingredients:
- 1 lb spaghetti
- 4 oz fresh baby spinach, chopped
- 2 cups cooked, shredded chicken
- 2 (15 oz) jars Alfredo sauce
- 1 (15 oz) container ricotta cheese
- 1/2 cup sour cream
- 2 cups mozzarella cheese, grated
- 1 large egg, beaten
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a large mixing bowl, combine the Alfredo sauce, ricotta cheese, sour cream, minced garlic, dried basil, beaten egg, chopped spinach, and shredded chicken. Season with salt and pepper to taste. Mix until well combined.
- Assemble the Dish: Add the cooked spaghetti to the sauce mixture and toss until the pasta is evenly coated. Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Top with Cheese: Sprinkle the grated mozzarella cheese over the top of the pasta mixture, covering it evenly with a generous layer of cheese.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
- Serve: Remove the baked spaghetti from the oven and let it cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
Cook Notes and Variations:
- Add Some Heat: For a spicy kick, add a pinch of red pepper flakes or diced jalapeños to the sauce mixture.
- Boost the Flavor: Enhance the flavor of the dish by adding sun-dried tomatoes, roasted red peppers, or caramelized onions to the sauce.
- Go Meatless: Skip the chicken and add extra veggies like mushrooms, zucchini, or bell peppers for a vegetarian version of this dish.
- Gluten-Free Option: Use gluten-free spaghetti noodles and ensure the Alfredo sauce is gluten-free certified for a gluten-free version of this recipe.
FAQs (Frequently Asked Questions):
Q: Can I use frozen spinach instead of fresh? A: Yes, you can substitute frozen spinach for fresh spinach in this recipe. Thaw and drain the frozen spinach before adding it to the sauce mixture.
Q: Can I use homemade Alfredo sauce instead of store-bought? A: Absolutely! Homemade Alfredo sauce can be used for a fresher, more personalized flavor. Simply substitute it for the store-bought jars in the recipe.
Q: How long will leftovers last in the refrigerator? A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Q: Is there a keto-friendly version of this recipe? A: To make a keto-friendly version, substitute the spaghetti with zucchini noodles or shirataki noodles, and use a low-carb Alfredo sauce or make your own with cream, butter, and Parmesan cheese. Omit the ricotta cheese and sour cream or use keto-friendly substitutes like cream cheese or Greek yogurt.
Elevate your dinner table with the delightful flavors of Baked Spinach Chicken Spaghetti. With its creamy Alfredo sauce, tender chicken, and vibrant spinach, this dish is a true crowd-pleaser that’s perfect for any occasion. Whether you’re hosting a family dinner or simply craving a comforting meal, this recipe delivers on flavor and satisfaction. So gather your ingredients, preheat your oven, and get ready to savor every delicious bite of this irresistible baked pasta dish!
