Chicken and Spinach Penne Alfredo

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Chicken and Spinach Penne Alfredo

Prep Time45 mins
Cook Time45 mins
Course: Main Course
Keyword: pasta, precooked
Main Protein: Chicken
Cooking Method: Oven
Servings: 6
Calories: 567kcal


  • 3 chicken breasts boneless, skinless, cooked and cubed
  • 14 oz. Alfredo sauce
  • 2 Tbsp. pesto
  • 2 clove garlic minced
  • 1 tsp. olive oil
  • 1 cup fresh spinach
  • 4 cups penne pasta uncooked
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly Instructions:

  • Cook and cube the chicken.
  • Bring a large pot of water to a boil and add pasta. Cook for 1-2 minutes less than the box directions call for. This is because you want the pasta slightly undercooked so that it doesn't become mushy after freezing and reheating. Drain.
  • In a skillet on the stovetop, heat the olive oil. Add the spinach and saute until wilted. Mix the Alfredo sauce, pesto, and garlic into the drained pasta.
  • Add the cubed chicken, pasta mixture and spinach to a large resealable freezer bag. Remove the extra air and seal before freezing.

Cooking Instructions:

  • On the day of cooking, thaw the bag before placing its contents into a greased 9x13 baking dish. Bake, covered in a preheated 350° oven for 45 minutes.


Calories: 567kcal | Carbohydrates: 60g | Protein: 37g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 671mg | Potassium: 800mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3681IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 2mg