Alfredo Baked Chicken & Pasta

This classic pasta dish is a great comfort food – and an iconic addition as the primo in your Italian feast!

Prep: 25 minutesCook: 10 minutesTotal: 35 minutesDifficulty: Easy


  • 1 package HemisFares™ Fusilli Long Spirals Pasta
  • 1 jar HemisFares™ Truffle Alfredo Pasta Sauce
  • 4 slices Private Selection™ Pancetta, diced
  • 2 chicken breasts
  • 2 tablespoons HemisFares™ Extra Virgin Olive Oil
  • 4 ounces fresh spinach
  • 1 cup shredded provolone cheese
  • Salt, to taste


  • Preheat oven to 375°F. Grease a 13”x9” casserole dish. Bring a large pot of salted water to a boil. Cook pasta according to package instructions and drain.
  • In a large saucepan, cook chicken in olive oil until browned on each side and cooked through, about 4-6 minutes per side (chicken should reach internal temperature of 165°F). Remove chicken from heat and carefully shred.
  • Add spinach to the pan. Cook until wilted, about 2 minutes.
  • Using the same large saucepan, add pancetta, chicken and cooked pasta. Stir in Alfredo; add salt to taste.
  • Transfer pasta to casserole dish and sprinkle evenly with shredded provolone.
  • Bake for 10 minutes, or until cheese bubbles and top browns. Serve. Refrigerate any leftovers.