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Skinny Chicken Florentine Pasta Bake in a bowl

Skinny Chicken Florentine Pasta Bake

  • Author: Megan Keno
  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x
  • Category: Main Course
  • Method: Baked
  • Cuisine: Italian


This one-pan skinny chicken florentine pasta bake feeds a crowd and doesn’t leave you feeling guilty! Make it with light jarred alfredo sauce and whole wheat pasta for a healthier twist on a classic pasta dish.


Units Scale
  • 1 package Whole Wheat Fettucine Noodles, cooked
  • 2 − 10 ounce jars Light Alfredo Pasta Sauce – I used Newman’s Own
  • 1/4 cup Lemon Juice
  • 1/2 tsp Black Pepper
  • 3 cups chopped cooked Chicken Breast – about 2 large boneless breasts
  • 1 package Frozen Spinach, thawed and drained
  • 1 cup Roasted Red Peppers, drained (Or use diced Roasted Tomatoes instead)
  • 1/2 cup Shredded Parmesan Cheese


  1. Preheat oven to 325 Degrees. Cook Fettucine noodles according to package directions and rinse with cold water when cooked.
  2. In a large bowl, whisk together the alfredo sauce, lemon juice and black pepper. Stir in spinach, peppers (or tomatoes), and chicken. Add in pasta and toss to combine evenly.
  3. Pour into a 2 quart baking dish that has been lightly sprayed with non-stick spray. Cover with foil and bake for 45 Minutes.
  4. Sprinkle with shredded parmesan cheese and continue to bake uncovered until the cheese melts – about five minutes.