This yummy Baked Spinach Chicken Spaghetti really is a casserole type of creamy goodness that adequately feeds a group or satisfies an entire family. Spaghetti that is textured tender, some shredded juicy chicken, spinach leaves freshened, and then brought together with a creamy ricotta-Alfredo blend makes both the flavor and comfort factor totally overflowing.
Moreover, a golden brown, bubbly top layer of mozarella cheese makes it as fascinating to the eye as it is to the taste buds. An assembly occupation and an amalgam of just ingredients make it perfect to run through those weeknight entrances as well as in gatherings. Serve hot as soon as coming out of the oven and it all vanishes!
Why You’ll Love This Recipe
This is Comforting, quite creamy, and very tasty with leftovers for another night; it’s just one of those – easy weeknight meals or a house where everything and happening all at once: A pasta dish loaded with the best parts of creamy pasta like elbow macaroni, full pieces of chicken, and a rich ricotta-Cheese Alfredo mix, all melted into one cheesy goodness. The spinach makes it warm with nutrition and color, whereas the mozzarella topping gets every bite irresistible. And it’s easy to customize and stash, so do make it ahead, for it can be a staple.
Key Ingredients
Spaghetti: The essential base of the dish absorbs the sauce in the best way; must be cooked al dente in terms of texture.
Baby Spinach: It yields color and nutrients, aside from the slightly earthy flavor that balances the richness.
Cooked, Shredded Chicken: This stuff’s just going to make it hearty and protein-packed. Conveniently, rotisserie chicken or that leftover roasted chicken from the other night can do this job.
Alfredo Sauce: The binding part, so creamy; you can easily bring this one home already in a jar, but you might also try to prepare one on your own.
Ricotta Cheese: Adds creaminess and creates luscious strata in the dish, balancing the sour cream’s tang.
Sour Cream: Adds a bit of pleasant tartness to the mixture of creamy Alfredo and ricotta cheeses together at once.
Mozzarella Cheese: Melted and golden, it’s the stagestealer all right, a stretchy addition to other flavors within the dish.
Garlic: When finely minced, this imparts depth to the ricotta mixture’s aromatic quality.
Dried Basil or Oregano: These kinds of herbs, which have just been left hanging in midair, contribute rather nicely to the Italian-inspired flavors these dishes will carry.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Preheat the Oven: Preheat oven to 350°F (175°C).
Cook the Spaghetti: Boil spaghetti in salted water until al dente, then drain and set aside.
Prepare the Spaghetti Mixture: In a large bowl, mix cooked spaghetti, shredded chicken, chopped spinach, and Alfredo sauce until evenly combined.
Layer the Baking Dish: Spread half of the spaghetti mixture evenly into a baking dish.
Make the Ricotta Mixture: Combine ricotta cheese, sour cream, half of the shredded mozzarella, beaten egg, minced garlic, dried basil or oregano, and a pinch of salt and pepper in a bowl. Mix well.
Add the Ricotta Layer: Spread the ricotta mixture over the first layer of spaghetti.
Finish with Remaining Spaghetti Mixture: Add the remaining spaghetti mixture over the ricotta layer.
Add the Final Cheese Layer: Sprinkle the remaining shredded mozzarella cheese evenly on top.
Bake: Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
Cool and Serve: Let the dish cool for a few minutes before serving to help the layers set.
Serving Suggestions
When serving this delicious baked dish, here are a couple of suggestions to help tide one over in time for a main meal:
Salad: Consider serving this creamy and cheesy baked dish with a kind of Caesar salad crisp in taste, or probably any type of arugula salad with lemon vinaigrette-one cold salad that should play it off quite enjoyably.
Bread: Garlic sticks, dinner rolls, or a warm thin crust loaf of Italian bread will take away the creamy sauce in a go.
Vegetables: Try roasting broccoli or asparagus or zucchini on the side because they actually also complement the richness in the kind of dish.
Wine Pairing: See what a glass of Chardonnay or Pinot Grigio would offer to complement the creamy Alfredo sauce.
Storage and Tips
The Stored Leftovers are such:
Cover the leftovers with foil or transfer to an airtight container and store them in the refrigeration for 3 to 4 days.
To reheat, let leftovers cook in an oven of 350°F (175°C) for 10-15 min or till it is heated up.
Smaller amounts can be prepared on a microwave.
Freezing Guidelines:
Fill your dish without cooking it beforehand. Wrap it tightly in plastic wrap or foil to store frozen in for 3 months.
Defrost overnight in the fridge and bake as told, but extend the baking by an extra 5 to 10 minutes.
Tips for Success:
Pasta Must Be in the Right Way: When you cook the pasta, leave it a little stiffer so that after baking it keeps getting even smoother.
Value for Mixing – Be sure to let some of the spinach, chicken, and sauce be quite evenly mixed if you want every bite to taste the same.
The Glowing Top: Broil the final 2-3 minutes of this bake to have bubbly, golden cheese topping-and watch it carefully so that nothing blackens.
Flavor with Dried Herbs: There are substitutions available; basil or oregano dried can be replaced by entire spices, or Italian seasoning can offer a nice twist on a more definite taste.
Variations
Use this delicious Baked Spinach Chicken Spaghetti idea to change or add your flavors as you like:
Vegetarian Version: Omit chicken, double the spinach, or add other vegetables such as sautéed mushrooms, bell peppers, or zucchini.
Mix and Match Different Proteini: Instead chicken, try cooked ground turkey, sausage, or shrimp for entirely different flavors.
Add Extra Cheese: For a cheesy bonus, add Parmesan or asiago to the mixture’s ricotta.
Feisty: For some spice, you may want to add red pepper flakes to the Alfredo sauce or sprinkle them on top when you serve.
Gluten Free: Use a gluten-free spaghetti, an option suited for those on gluten-free diet.
Do It Yourself: Make a speedier Alfredo garlic cream made with little butter, heavy cream, garlic, and Parmesan in case you were thinking of doing it yourself.
Conclusion
This aesthetically appealing comfort food is the ultimate comfort food. It has the beautiful layers of creaminess, cheesiness, hearty pasta, and flavorful chicken. It’s like the perfect easygoing meal for a busy night, potluck party, snuggle-weather casserole-that-throws-you-in-a-passionate-hug. Your family will no doubt just love this recipe since it is very easy to make with any ingredients you have on hand. Make it tonight and yield to the creamy, cheesy perfection—a guaranteed favorite!
Baked Spinach Chicken Spaghetti
Ingredients
- 1 pound spaghetti
- 4 ounces fresh baby spinach chopped
- 2 cups cooked and shredded chicken
- 1 egg beaten
- 30 ounces Alfredo sauce
- 15 ounces ricotta cheese
- 1/2 cup sour cream
- 2 cups shredded mozzarella cheese divided
- 3 cloves garlic minced
- 1 teaspoon dried basil or oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the spaghetti in salted water until al dente, then drain and set aside.
- In a large bowl, combine the cooked spaghetti, shredded chicken, chopped spinach, and Alfredo sauce. Mix until evenly combined.
- Spread half of the spaghetti mixture evenly into a greased 9×13-inch baking dish.
- In a separate bowl, combine the ricotta cheese, sour cream, half of the shredded mozzarella cheese, beaten egg, minced garlic, dried basil or oregano, and a pinch of salt and pepper. Mix well.
- Spread the ricotta mixture evenly over the first layer of spaghetti.
- Add the remaining spaghetti mixture over the ricotta layer.
- Sprinkle the remaining shredded mozzarella cheese evenly on top.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
- Let the dish cool for a few minutes before serving to help the layers set. Enjoy!
