Dreamy Dump-And-Bake Chicken Pasta

This is an excellent way to use up any leftover chicken that we have in the fridge. Sometimes I will even buy a rotisserie chicken just so that we can have leftovers to make this dish. I have also substituted in turkey and it still tastes pretty great. There aren’t always leftovers, but when there are, they keep nicely in the fridge in an air-tight container. My husband and I usually fight over the dish the following day! Check out what they are saying about this recipe over at The Seasoned Mom:

“This pasta is calling my name! Such wonderful flavors!”

We have this dish at my house at least twice a month…it’s always a huge hit!



1 (16 ounce) package uncooked rotini pasta

1 (22 ounce) jar Ragu Alfredo sauce (about 2 ½ cups)

3 cups Swanson low sodium chicken broth

2 cups diced rotisserie chicken (or other diced cooked chicken)

2 teaspoons minced garlic

1 (4 ounce) jar diced roasted red peppers, drained (about ½ cup)

½ cup minced sun-dried tomatoes in oil, drained

2 cups fresh baby spinach

1 cup Kraft shredded mozzarella (or Italian blend) cheese

Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish




Preheat oven to 425 degrees F.

In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, chicken, garlic, red peppers, and sun-dried tomatoes. Cover tightly with aluminum foil and bake for 35 minutes.

Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.

Once pasta is al dente, stir in the fresh spinach. The spinach will wilt almost instantly as you stir it into the hot pasta. Sprinkle mozzarella over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).

Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.





Quick Tip: Cut recipe in half and put in an 8-inch square pan for smaller groups.

Thanks again to The Seasoned Mom for this simple and yummy recipe.