1 to 2 lb. chicken (preferably boneless tenderloins)
1 (16 oz.) pkg. rigatoni pasta
1/2 cup (1 stick) butter
1 (8 oz.) pkg. cream cheese
1 tsp. garlic powder
2 cups milk
1 (8 oz.) pkg. grated Parmesan cheese, divided
1/2 bag spinach (I use Green Giant)
a pinch of salt
a dash of pepper

Boil chicken for about 10 minutes or until it is cooked all the way through. Shred chicken and set aside.

Preheat oven to 350°F. Prepare pasta according to package directions.

Prepare Alfredo sauce: Melt butter, add cream cheese and stir until the mixture becomes creamy. Add garlic powder and slowly add milk until it's thoroughly stirred. Then add half of the Parmesan cheese to mixture. Stir until the cheese has melted. Keep stirring the alfredo sauce until it starts to thicken. Once it has thickened, remove from heat.

Prepare spinach according to the directions on the package. Mix spinach into the alfredo sauce and stir until evenly distributed.

Combine pasta, chicken and alfredo mixture into a large bowl. Stir until mixed thoroughly. Pour into a 9x13-inch baking pan and spread out evenly. Sprinkle remaining Parmesan cheese on top.

Bake at 350°F for 10 to 15 minutes (or until the cheese is melted and food is warm).

Submitted by: Lauren Yonge