Million-Dollar White Spaghetti Casserole with Chicken and Spinach
This indulgent baked pasta casserole layers tender spaghetti with creamy Alfredo sauce, seasoned ricotta cheese mixture, diced chicken, and wilted spinach. The combination of three cheeses creates an ultra-rich, restaurant-quality dish that's perfect for family dinners or potluck gatherings. What makes this version special is the layered construction that ensures every bite contains the perfect ratio of pasta, protein, and creamy cheese filling, all topped with golden melted mozzarella.
Ingredients
Instructions
- 1
Heat oven to 350°F and spray 13x9-inch baking dish with cooking spray
- 2
Cook spaghetti to al dente according to package directions, drain and return to pan
- 3
Heat olive oil in 10-inch skillet over medium heat, add spinach and cook about 3 minutes until wilted, set aside
- 4
Add chicken and Alfredo sauce to spaghetti, toss to coat and spread half the mixture in baking dish
- 5
Stir together ricotta cheese, 1 cup mozzarella cheese, egg, garlic, salt and pepper in medium bowl until well combined
- 6
Spread cheese mixture over spaghetti in baking dish, top with wilted spinach, then remaining spaghetti
- 7
Sprinkle with remaining 1/2 cup mozzarella cheese
- 8
Bake 20 minutes
- 9
Sprinkle with parsley before serving
Tips
Cook spaghetti just to al dente since it will continue cooking in the oven and you want to avoid mushy pasta.
Let the casserole rest for 5-10 minutes after baking to help the layers set before cutting and serving.
Good to Know
Refrigerate covered up to 3 days. Reheat in 350°F oven until heated through.
Assemble casserole up to 1 day ahead, cover and refrigerate. Add 5-10 minutes to baking time if baking from cold.
Let rest 5-10 minutes after baking before cutting. Serve with garlic bread and a simple green salad.
Common Mistakes
Don't overcook the spaghetti initially to avoid mushy texture after baking
Make sure spinach is well-drained to prevent watery casserole
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze this casserole?
Yes, assemble without baking, wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator before baking, adding extra time as needed.
What if I don't have ricotta cheese?
Cottage cheese works as a substitute, though the texture will be slightly different. Drain excess liquid first for best results.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or whole casserole in 350°F oven until heated through.