Description
This dish is pure comfort food with a touch of freshness. Creamy Alfredo sauce meets rich mac and cheese, then gets a boost of tender chicken and baby spinach for balance. A blend of mozzarella and Parmesan makes it extra melty and luxurious, while the spinach adds color and lightness. It’s a cozy weeknight dinner that feels just a little special.
Ingredients
12 oz elbow pasta, cooked al dente
2 cups cooked chicken, shredded or diced
2 cups baby spinach
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
2 tbsp butter
2 tbsp flour
2 cups milk
1 cup heavy cream
2 cloves garlic, minced
½ tsp black pepper
¼ tsp nutmeg (optional)
Instructions
In a saucepan, melt butter and sauté garlic until fragrant. Stir in flour to form a roux.
Slowly whisk in milk and cream, cooking until sauce thickens.
Stir in Parmesan and mozzarella, reserving a little for topping. Season with pepper and nutmeg.
In a large bowl, combine cooked pasta, chicken, and sauce. Fold in baby spinach just before transferring to a baking dish.
Sprinkle with reserved cheese and broil or bake at 375°F (190°C) for 10–15 minutes, until bubbly and golden on top.
Serve warm, creamy, and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
Nutrition
- Calories: 510
- Carbohydrates: 44g
- Protein: 32g