Fettuccine and Spinach with Chicken Casserole
Fettuccine and Spinach Casserole with Chicken
Yield: 6-8
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
This dish is a creamy and flavorful twist on classic fettuccine alfredo. Tender chicken cubes are seasoned to perfection and nestled in a rich Parmesan sauce made with butter, flour, chicken broth, and heavy whipping cream. Sun-dried tomatoes add a burst of tangy sweetness, while spinach brings a bit of freshness. The crowning touch comes from crumbled crispy bacon, adding a salty and smoky element to every bite.
Ingredients
- 1 16 oz package of fettuccine pasta
- 3 tbs butter
- 3 tbs flour
- 1 tsp garlic salt
- 1tsp Italian seasonings
- 14 1/2 oz can of chicken broth
- 1/2 cup heavy whipping cream
- 3 chicken breasts
- 2 tbs olive oil
- 10 oz frozen chopped spinach
- 1/4 cup sun-dried tomatoes, drained and cut into thin strips
- 4 slices of bacon, crisply cooked and crumbled
- 3 tbs shredded parmesan cheese
Instructions
- Cook and drain fettuccine as directed on the packaging.
- Cube chicken breasts into 1" cubes. Season with garlic salt, Italian seasoning, and salt and pepper to taste.
- In large skillet, heat olive oil over medium-high heat.
- Preheat oven to 350F.
- Sauté chicken in skillet until cooked thoroughly, about 5-7 minutes, and set aside.
- Spray 9"x13" baking dish with cooking spray.
- Melt butter in large skillet over medium heat.
- Stir in flour. Gradually stir in broth and heat to boiling, stirring constantly.
- Remove from heat.
- Stir in heavy whipping cream.
- Defrost spinach and drain.
- Add chicken, bacon, tomatoes, spinach and fettuccine. Toss gently.
- Transfer everything from the skillet into the baking dish.
- Sprinkle with parmesan cheese and bake uncovered for about 30 minutes.
Nutrition Facts
Calories
767Fat
32 gSat. Fat
13 gCarbs
61 gFiber
3 gNet carbs
58 gSugar
4 gProtein
56 gSodium
1051 mgCholesterol
215 mg