Make use of your muffin tin with this hearty pasta pot pie.
Chicken Alfredo Pasta Pot Pies
- Prep Time 20 min
- Total 60 min
- Ingredients 6
- Servings 8
Ingredients
- 1 cup uncooked penne pasta
- 2 cups chopped cooked chicken
- 1 jar (15 oz) Alfredo pasta sauce
- 1 box (9 oz) frozen spinach, thawed, squeezed to drain
- 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
- 1/2 cup shredded Parmesan cheese
Instructions
-
Step1Heat oven to 350°F. Cook and drain pasta as directed on package.
-
Step2Mix pasta, chicken, Alfredo pasta sauce and spinach. Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with chicken mixture; sprinkle with cheese.
-
Step3Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.
Nutrition
570
Calories
28g
Total Fat
25g
Protein
54g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 570
- Calories from Fat
- 250
- Total Fat
- 28g
- 43%
- Saturated Fat
- 14g
- 69%
- Trans Fat
- 4g
- Cholesterol
- 85mg
- 29%
- Sodium
- 990mg
- 41%
- Potassium
- 220mg
- 6%
- Total Carbohydrate
- 54g
- 18%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 5g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 0%
- 0%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
3 1/2
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