Baked Chicken Spinach Penne

Baked Chicken Spinach Penne Recipe

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Deborah  N Finch


Dianna (best friend) was coming over, thought I'd surprise her with this. Pure pasta Heaven!!

★★★★★ 2 votes
6 with freezable leftovers
35 Min
45 Min


12 oz
penne pasta, cooked & drained
1 lb
boneless, skinless chicken breast strips
2 Tbsp
olive oil
2-4 clove
garlic, chopped (depends on your taste)
15 oz
ricotta cheese
2 c
shredded mozzarella (reserve 1c)
1/4 c
freshly grated parmesan cheese
1 c
frozen chopped spinach (i use the 10oz box thawed & drained well)
large eggs beaten
2 jar(s)
classico asiago romano alfredo pasta sauce (can also use garlic alfredo sauce)


1Cook & drain penne.
Sautee chopped garlic in olive oil. Add chicken strips & lightly brown; add both jars of sauce and simmer till heated through. Stir frequently.
2Mix together 1 c mozzarella, spinach (I squeeze out as much water as possible), parmesan, ricotta & 2 beaten eggs. Mix well & set aside.
3Preheat oven to 350*. Spray or gease 13x9 pan. Pour 1 c of the sauce in pan & spread.
4Make layers of 1/2 the penne, 1/2 ricotta mixture, and 1/2 the sauce. Repeat layers.
5COVER and bake at 350* for 40 minutes.
6UNCOVER and top with reserved 1 c mozzarella. Bake additional 5-10 minutes till melted.

About Baked Chicken Spinach Penne

Course/Dish: Chicken
Main Ingredient: Pasta
Regional Style: Italian