Creamy alfredo sauce with chicken, pasta, artichokes, and spinach come together in this incredible casserole! This will be one that the entire family is going to love!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Dinner, Main Course
Cuisine: American
Servings: 8Servings
Author: Alyssa Rivers
Ingredients
1package16 ounces favorite pasta (I used rigatoni)
2cupscubed chickencooked
2cups8 ounces shredded Italian cheese blend, divided
Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray and set aside. Cook the pasta in a large pot according to package directions. In a large bowl combine pasta, cooked chicken, 1 cup cheese, spinach, and artichoke.
To make the alfredo sauce: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
Add alfredo sauce to the large bowl and toss with ingredients to coat. Pour into the prepared 9x13 inch pan. Add remaining cheese to the top of the casserole.
Cover with foil and bake for 30 minutes or until cooked throughout and bubbling on the sides.