HOW TO MAKE DELICIOUS CHICKEN ALFREDO BAKE

Ingredients

• 1 pound Chicken Breast (thinly sliced; can be cut into strips after cooking)
• 1 tablespoon Olive Oil (for seasoning the chicken)
• 1 teaspoon Italian Seasoning
• 1 teaspoon Black Pepper (heaping)
• 1.5 teaspoons Garlic Powder (heaping)
• 1 teaspoon Cajun Seasoning
• 1 pinch Salt (adjust to taste)
• 10 ounces Chickpea Rotini Pasta (can substitute regular rotini or gluten‑free pasta)
• 0.5 cup Chicken Broth (low‑sodium preferred)
• 2 cups Heavy Whipping Cream
• 5 ounces Parmesan Cheese (freshly grated; about 2 cups)
• 1 teaspoon Butter (for sautéing onion)
• 0.5 cup Small Onion (diced; about one small onion)
• 1 tablespoon Garlic (minced)
• 2 cups Baby Spinach (roughly packed)
• 1 cup Mozzarella Cheese (shredded)
• 1 tablespoon Fresh Parsley (chopped, optional garnish)
• 1 pinch Paprika (optional for color)

Instructions

1. Season the Chicken

   Place the sliced chicken breast in a bowl, drizzle with olive oil, then add Italian seasoning, black pepper, garlic powder, Cajun seasoning, and a pinch of salt. Toss to coat evenly.

   Time: PT5M

2. Cook the Pasta

   Bring a large pot of salted water to a boil, add a splash of chicken broth for extra flavor, then cook the chickpea rotini according to package directions (about 10‑12 minutes) until al dente. Drain and set aside.

   Time: PT12M

   Temperature: 212°F

3. Sear the Chicken

   Heat the cast‑iron skillet over medium‑low heat. Add a little olive oil, then place the seasoned chicken strips in the hot pan. Sear each side for about 3‑4 minutes, flipping occasionally, until golden and cooked through (internal temp 165°F).

   Time: PT6M

   Temperature: Medium‑low heat

4. Rest and Cut Chicken

   Transfer the cooked chicken to a plate, let it rest for a couple of minutes, then cut into bite‑size strips or chunks.

   Time: PT3M

5. Sauté Onion (and Optional Shallot)

   In the same skillet, add a teaspoon of butter. Once melted, add the diced onion (and optional shallot) and sauté until translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

6. Add Garlic

   Add the minced garlic to the onions and cook for 1 minute, stirring constantly so it doesn’t burn.

   Time: PT1M

   Temperature: Medium heat

7. Deglaze the Pan

   Pour in ½ cup chicken broth (or white wine if you have it) and scrape the browned bits from the bottom of the skillet. Let it reduce slightly, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

8. Make the Alfredo Sauce

   Stir in the heavy whipping cream. Bring to a gentle simmer (small bubbles) and cook for 4 minutes, then add the grated Parmesan cheese, crushed red pepper (optional), Italian seasoning, and seasoned salt. Stir until the cheese melts and the sauce is smooth.

   Time: PT4M

   Temperature: Low simmer

9. Combine Vegetables, Chicken, and Pasta

   Add the baby spinach, cooked chicken pieces, and drained pasta to the skillet. Toss everything together until the spinach wilts and everything is evenly coated with sauce.

   Time: PT3M

   Temperature: Low heat

10. Transfer to Baking Dish and Add Toppings

    Pour the mixture into a greased baking dish. Sprinkle shredded mozzarella evenly over the top. If desired, garnish with chopped parsley and a pinch of paprika for color.

    Time: PT2M

11. Broil Until Golden

    Place the dish under the broiler on low setting for about 5 minutes, or until the mozzarella is melted, bubbly, and lightly browned.

    Time: PT5M

    Temperature: Broil (high)

12. Serve

    Remove from oven, let rest 1 minute, then serve hot. Enjoy!

    Time: PT1M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g