Creamy Chicken Alfredo Christmas Bake with Spinach

Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine American

Servings 6

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.

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

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.

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.

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.

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.

Spoon the mixture into your greased 9x13-inch baking dish. Spread evenly, then top with the remaining 1 cup of mozzarella cheese.

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.

Let the bake sit for 5-10 minutes before serving. Sprinkle with chopped parsley and extra Parmesan for a restaurant-style finish.