Baked Chicken Spinach Spaghetti
This rich and creamy baked pasta dish features chicken, spinach and spaghetti in a cheesy Alfredo style sauce. It's comfort food the whole family will love.
Servings: 8 servings
Calories: 571kcal
Ingredients
- 1 pound uncooked spaghetti
- 4-5 ounces fresh baby spinach chopped
- 2 cups cooked shredded chicken
- 2 15 oz. jars Alfredo pasta sauce
- 1 15 oz. container ricotta cheese
- 1/4 cup sour cream
- 2 cups shredded mozzarella cheese
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
- Cook spaghetti until just tender, 6-8 minutes. Drain and return to pot.
- Stir spinach into warm spaghetti, followed by chicken and Alfredo sauce. Mix well. Spread half of mixture in the prepared baking dish.
- In a medium bowl, stir together ricotta, sour cream, 1 cup of mozzarella cheese, egg, garlic, basil, oregano, salt and pepper.
- Spread the ricotta cheese mixture of the spaghetti in baking dish. Top with remaining spaghetti and sprinkle with remaining mozzarella cheese.
- Bake for 20-25 minutes, or until golden and bubbly. Let stand 5 minutes before serving.
Nutrition
Serving: 1g | Calories: 571kcal | Carbohydrates: 62g | Protein: 31g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 105mg | Sodium: 734mg | Fiber: 5g | Sugar: 4g