Italian-American · main

Chicken and Spinach Alfredo Bake

Chicken and Spinach Alfredo Bake reads umami 7.7, richness 6.6 and salinity 5.2 on Palate's 0–10 flavor X-ray — a Italian-American main, about 59 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.4 / 10
• Sweet & Fruity — 1.4 / 10
• Sour & Bright — 0.6 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 7.4 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 7.7 · Richness 6.6 · Salinity 5.2 · Allium 3.8 · Nutty 2.5 · Funk & Ferment 2.4 · Warm Spice 1.7 · Sweetness 1.4 · Herbaceous 1.2 · Bitterness 1.2 · Heat 0.9 · Earthy 0.8 · Floral 0.7 · Sourness 0.6

What's in it (13)

• penne pasta — 340 g
• salt — 15 g
• boneless chicken — 680 g
• black pepper — 3 g
• unsalted butter — 82 g
• garlic — 12 g
• all-purpose flour — 30 g
• regular milk — 473 g
• heavy cream — 237 g
• parmesan cheese — 170 g
• nutmeg — 1 g
• baby spinach — 142 g
• mozzarella cheese — 170 g

Time & effort: about 59 min (52 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 221.1 kcal, 20.8 g protein, 11.1 g fat, 15.7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Bring a large pot of water to a boil; stir in the salt. Add the penne and cook until al dente, 10-11 minutes. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
2. Pat the chicken dry and season both sides with the pepper and a pinch of salt. Melt 2 tablespoons of the butter in a large oven-safe skillet over medium-high heat. Sear the chicken until deeply golden on the first side, 5-6 minutes, then flip and cook until an instant-read thermometer reads 165°F at the thickest part, another 5-6 minutes. Transfer to a cutting board to rest 5 minutes, then shred into bite-sized pieces.
3. Preheat the oven to 375°F. In the same skillet, melt the remaining 4 tablespoons butter over medium heat. Add the garlic and cook, stirring, until fragrant, 30-60 seconds.
4. Sprinkle the flour over the garlic and butter and whisk constantly to form a smooth paste; cook 1 minute to remove the raw flour taste.
5. Gradually whisk in the milk and cream, working out any lumps. Bring to a gentle simmer, whisking often, until the sauce thickens enough to coat the back of a spoon, 5-6 minutes.
6. Remove from the heat and stir in 1 cup of the Parmesan and the nutmeg until melted and smooth; season with salt to taste. If the sauce seems thick, loosen it with a few tablespoons of the reserved pasta water.
7. Add the spinach to the sauce a handful at a time, stirring until wilted, about 2 minutes.
8. Fold the drained pasta and shredded chicken into the sauce until evenly coated.
9. Transfer the mixture to a 9x13-inch baking dish; top evenly with the mozzarella and the remaining 1/2 cup Parmesan.
10. Bake until the sauce is bubbling at the edges and the cheese is melted and golden in spots, 20-22 minutes.
11. Let rest 5-10 minutes before serving so the sauce sets enough to hold its shape.

Dishes with a similar flavor shape

• Beef and Snow Pea Stir-Fry — Chinese-American
• Spinach Artichoke Baked Pasta — Italian-American
• One-Pan Chicken Alfredo Skillet — Italian-American
• Chicken Fried Rice — Chinese-American
• Beef and Broccoli, Yaki Style — Japanese

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.