This easy Greek Chicken Pasta Bake is a delicious, fuss-free dinner that combines tender chicken, hearty pasta, and vibrant Mediterranean flavors in one comforting dish. Tossed with fresh Asparagus, fresh mushrooms Alfredo sauce, lemon juice, and topped with plenty of cheese, this baked pasta comes together quickly for a satisfying weeknight meal. Perfect for feeding a crowd or meal prepping, it’s a flavorful twist on classic pasta bake that’s sure to become a family favorite!
Ingredients
- 2 LG canned chicken 12.5oz
- 16 oz Fresh mushrooms chopped
- 1 bundle Fresh asparagus cut length in thirds
- 1/2 cup onion diced
- 1 8oz block cream cheese
- 1 12 oz jar Alfredo pasta sauce
- 8 oz penne pasta cooked alde te
- 3 tbsp greek seasoning
- 3 tbsp Lemon juice divided
- 1 tsp blakened seasoning
- 1 10oz grape tomatoes sliced in half
Directions
- Cook pasta to aldente’
- Mix Alfredo, onions, mushrooms and chicken, Greek Seasoning, 1 tblsp lemon juice
- In glass bakeware add 1 tbsp olive oil then cream cheese block
- Surround with fresh asparagus topped by 2 tbsp lemon juice
- Add cooked pasta
- Onion, mushrooms, Greek Seasoning, and Alfredo sauce
- Spread evenly
- Sprinkle 1 tsp blackened seasoning
- Top with shredded cheese (we used sliced provolone that we had)
- Cover with aluminum foil
- Bake 45 minutes @ 350°
- Add halved tomatoes after baking
- Serve warm
- Enjoy with a light white wine if desired
Add 10 minutes more to cooking time if you prefer Asparagus cooked soft. We made the biggest pan and everybody had seconds. I hope it’s as popular for your weeknight dinner.
