Chicken Spinach Fettuccine Bake
Treat your taste buds to the comforting goodness of Chicken Spinach Fettuccine Bake, a creamy and cheesy oven-baked pasta dish that’s perfect for family dinners or special gatherings. Tender fettuccine is tossed with juicy, pan-seared chicken, fresh sautéed spinach, and a velvety homemade Parmesan cream sauce, then topped with melty mozzarella for the ultimate golden-brown finish. Infused with garlic and Italian herbs, this hearty bake combines the vibrant flavors of a classic Italian dish with the ease of a one-pan casserole. Ready in under an hour and packed with protein and leafy greens, it’s a complete meal that’s as nutritious as it is indulgent. Perfect for cozy weeknights or meal prep, this chicken fettuccine bake is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 Chicken breast, boneless and skinless
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 4 cups Fresh spinach, roughly chopped
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 2 cups Whole milk
- 1 cup Chicken broth
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Italian seasoning
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light brush of olive oil and set aside.
Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
Season the chicken breasts with a pinch of salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken for 6–7 minutes on each side or until fully cooked. Remove from the skillet, let it rest for a few minutes, then dice into bite-sized pieces.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the chopped spinach and cook just until wilted, about 1–2 minutes. Remove the spinach mixture from the skillet and set aside.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1–2 minutes until the mixture is golden and bubbly.
Slowly pour in the milk and chicken broth, whisking constantly to avoid lumps. Cook the sauce for 3–4 minutes, stirring frequently, until it becomes thick and creamy.
Stir in the Parmesan cheese, salt, black pepper, and Italian seasoning. Remove the saucepan from heat.
In a large mixing bowl, combine the cooked fettuccine, chicken, spinach mixture, and the creamy sauce. Toss until everything is evenly coated.
Transfer the mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 20–25 minutes or until the cheese is melted and bubbly. For an extra golden top, broil on high for the last 2–3 minutes, watching closely to prevent burning.
Let the bake rest for 5 minutes before serving. Garnish with additional Parmesan or fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.4 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 559 mg | 43% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
