If you’re on the hunt for a delicious and comforting meal that the whole family will love, look no further than this Baked Spinach Chicken Spaghetti recipe. Packed with hearty chicken, nutritious spinach, and creamy Alfredo sauce, this dish is sure to become a regular on your dinner rotation. Plus, with its simple preparation and crowd-pleasing flavors, it’s perfect for busy weeknights or leisurely weekend dinners. So, gather your ingredients and get ready to whip up a dish that’s as satisfying as it is delicious!
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:
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
Step 2: Cook the Spaghetti
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Step 3: Prepare the Spinach Mixture
- In a large bowl, combine the chopped spinach, cooked shredded chicken, ricotta cheese, sour cream, minced garlic, dried basil, beaten egg, and salt and pepper to taste. Mix until well combined.
Step 4: Layer the Casserole
- Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
- Arrange half of the cooked spaghetti over the sauce.
- Spread half of the spinach mixture over the spaghetti.
- Sprinkle half of the grated mozzarella cheese over the spinach mixture.
- Repeat the layers with the remaining spaghetti, spinach mixture, and mozzarella cheese.
- Pour the remaining Alfredo sauce evenly over the top of the casserole.
Step 5: Bake the Casserole
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Step 6: Serve and Enjoy
- Remove the casserole from the oven and let it cool for a few minutes before serving.
- Garnish with fresh basil or parsley, if desired, and serve hot. Enjoy!
Cook’s Notes:
- Feel free to customize this recipe by adding other vegetables such as mushrooms, bell peppers, or onions.
- For a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Frequently Asked Questions (FAQs):
Can I use store-bought rotisserie chicken instead of cooking my own chicken?
Yes, using store-bought rotisserie chicken is a great time-saving option for this recipe. Simply shred the chicken and use it as directed in the recipe.
Can I use different types of cheese in this dish?
Absolutely! Feel free to experiment with different types of cheese, such as cheddar, provolone, or fontina, to customize the flavor to your liking.
Can I make this dish ahead of time?
Yes, you can assemble the casserole up to a day in advance and store it covered in the refrigerator until ready to bake. Simply increase the baking time slightly if baking the casserole straight from the refrigerator.
Keto-Friendly and Low-Carb Version:
To make a keto-friendly and low-carb version of this dish, you can substitute the spaghetti with spiralized zucchini noodles or shirataki noodles. Additionally, use a low-carb Alfredo sauce and skip the ricotta cheese and sour cream. Instead, increase the amount of shredded chicken and mozzarella cheese to enhance the protein content.
With its creamy Alfredo sauce, tender spaghetti, and flavorful spinach and chicken filling, this Baked Spinach Chicken Spaghetti is sure to become a family favorite. Whether you’re serving it for a cozy weeknight dinner or a special occasion meal, this hearty and satisfying casserole is guaranteed to impress. So, give the recipe a try and enjoy the comforting flavors of this delicious dish!
