Step 1

Cook chicken either in the oven or on the stovetop and cube it.

Step 2

Cook the pasta for 1 minute less than the directions call for. This is because you want the pasta slightly undercooked so that it doesn’t become mushy after freezing and reheating. Drain the pasta.

Step 3

In a skillet on the stovetop, heat the olive oil. Add the spinach and saute until wilted. Mix the Alfredo sauce, pesto, and garlic into the drained pasta.

Step 4

Add the cooked, cubed chicken, pasta mixture and spinach to a large resealable freezer bag.

Step 5

Remove the extra air and seal before freezing.

Step 6

On the day of cooking, thaw the bag before placing its contents into a greased 9×13 baking dish. Bake, covered in a preheated 350° oven for 45 minutes.

Step 7

The chicken, spinach, and penne Alfredo has everything you need for a complete meal. Serve it on its own or pair it with a salad and some bread.