When the holidays roll around and your kitchen turns into a hub of warmth, comfort, and indulgence, few dishes deliver like a Creamy Chicken Alfredo Bake with Spinach. Rich, cheesy, and bubbling straight from the oven, this dish transforms a classic pasta favorite into the kind of baked comfort food that steals the show. It’s the perfect mash-up of creamy Alfredo sauce, tender chicken, and earthy spinach, baked under a golden crust of melted mozzarella. Whether you're looking to elevate your weeknight dinner or need something dependable yet decadent for a Christmas gathering, this recipe checks all the boxes. Plus, it’s the kind of meal that warms you from the inside out—a hallmark of the best winter chicken recipes.
Creamy Chicken Alfredo Christmas Bake with Spinach
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Large pot For boiling pasta. Any deep pot will do.
Large skillet or saucepan For making the Alfredo sauce. A deep nonstick skillet works best.
Mixing bowl To combine the chicken, pasta, and sauce before baking.
9x13-inch baking dish A standard size that allows for even cooking and golden edges.
Whisk Crucial for getting a smooth, lump-free sauce.
Wooden Spoon or Spatula For stirring spinach and combining ingredients.
Oven Preheated for even baking.
Foil (optional) If your top starts to brown too quickly, foil can prevent burning.
For the Chicken Alfredo Bake
- 3 cups cooked roasted chicken shredded or chopped (leftover chicken works great!)
- 1 pound penne pasta or ziti
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg optional but adds warmth
- 3 cups fresh baby spinach
- 1/4 teaspoon red pepper flakes optional, for a touch of heat
For Garnish
- Chopped parsley
- Extra grated Parmesan because more cheese is always a win
Prep the Ingredients
Begin by preheating your oven to 375°F (190°C). Cook your pasta in salted water until just al dente—remember it will continue cooking in the oven, so slightly undercooked is ideal. Drain and set aside.
If you’re using leftover roasted chicken or rotisserie chicken, shred or chop it now. This is a great way to use leftovers from other holiday chicken recipes.
Make the Alfredo Sauce
In a large skillet over medium heat, add olive oil and sauté garlic for about 30 seconds until fragrant. Add butter and let it melt. Once melted, sprinkle in the flour and whisk constantly for 1-2 minutes to form a roux.
Slowly add the milk, whisking continuously to avoid lumps. Add the heavy cream and bring to a simmer. Once the mixture thickens slightly, stir in salt, pepper, nutmeg (if using), and Parmesan cheese. Continue stirring until the cheese is fully melted and sauce is smooth.
Add Spinach
Stir in the fresh spinach and let it wilt down into the sauce, about 2 minutes. The spinach adds color, nutrients, and that subtle earthiness that balances the richness.
Combine Everything
In a large mixing bowl, combine the cooked pasta, shredded chicken, and the Alfredo-spinach sauce. Add 1 cup of mozzarella cheese and gently stir everything until evenly mixed.
Transfer to Baking Dish
Spoon the mixture into your greased 9x13-inch baking dish. Spread evenly, then top with the remaining 1 cup of mozzarella cheese.
Bake
Bake in the preheated oven for about 25-30 minutes, or until the top is bubbly and lightly golden. If needed, broil for 1-2 minutes at the end to get that perfect cheesy crust.
Garnish and Serve
Let the bake sit for 5-10 minutes before serving. Sprinkle with chopped parsley and extra Parmesan for a restaurant-style finish.
Pairings
This Creamy Chicken Alfredo Christmas Bake with Spinach is quite rich, so it pairs beautifully with lighter sides to balance the meal. Consider:
- Garlic-roasted green beans – Roasted to a slight crisp with lemon zest.
- Simple arugula salad – Dressed in a lemon vinaigrette to cut through the creaminess.
- Crusty garlic bread or focaccia – For scooping up every last bit of sauce.
- Crisp white wines – A chilled Sauvignon Blanc or Pinot Grigio pairs wonderfully with the creamy sauce.
- Sparkling water or festive cranberry spritzers – Great non-alcoholic options that bring freshness to the table.
This dish works equally well for casual family nights or special occasions, making it one of those easy Christmas recipes dinner guests will remember.
FAQs
1. What type of chicken is best for this recipe?
Boneless, skinless roasted chicken breasts or thighs work best. Thighs are juicier and more flavorful, while breasts are leaner and still delicious when coated in sauce. You can also use rotisserie chicken or leftover Thanksgiving chicken recipes if available.
2. Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach—just be sure to thaw and squeeze out as much liquid as possible before adding it to the sauce to avoid watering it down.
3. Can I make this ahead of time?
Absolutely. Assemble the entire bake up to a day in advance, cover, and refrigerate. When ready to bake, bring it to room temperature for 20 minutes and bake as directed. It’s one of those ideal fall chicken recipes you can prep for stress-free holiday hosting.
4. What’s the best pasta shape to use?
Penne is ideal because it holds sauce in every bite. Ziti, rigatoni, or even rotini are also good choices. Avoid long noodles like fettuccine which don’t layer well in a bake.
5. Can this be frozen?
Yes, assemble the dish but don’t bake it. Wrap tightly in foil and freeze for up to 3 months. When you're ready, bake directly from frozen at 375°F for about 1 hour, covering for the first 40 minutes and uncovering for the last 20.
