Fusilli Chicken-Kale Alfredo Bake

Fusilli Chicken-Kale Alfredo Bake


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This Italian recipe mixes classic chicken Alfredo with cuts of dark and vitamin-rich kale. Filling, creamy, and nutritious at the same time, this dish will delight friends and family alike during group dinners!

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Chicago IL

Time needed

15 min preparation + 35 min cooking

Serving Size / Yield

8 servings


  • 24 oz uncooked fusilli pasta
  • 2 Tbs olive oil
  • 2 lb uncooked chicken tenders cut into chunks
  • Salt and pepper
  • 12 oz Fresh Kale
  • 32 oz Alfredo sauce
  • 2 cups shredded mozzarella cheese

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Boil Fusilli pasta in pot until al dente, then drain water from pot.

Heat oven to 350°. Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken chunks and season with salt and pepper to taste. Cook for 7 minutes or until chicken is no longer pink.

Add chicken to pasta along with fresh kale, tossing ingredients together. Pour Alfredo sauce over the top and stir.

Pour mixture into a large glass baking dish and sprinkle Mozzarella over the top.

Bake 18 to 20 minutes or until cheese is melted and bubbly.

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