Chicken Spinach Pasta Bake
This dish is the definition of a winner. Chicken Spinach Pasta Bake! It brings together perfectly cooked pasta, tender shredded chicken, and fresh spinach, all swimming in a creamy, dreamy sauce and baked under a blanket of golden, bubbly cheese. It’s hearty, satisfying, and exactly the kind of cheesy comfort food that makes everyone happy!
We have to shout out the creators of this genius recipe: the talented sisters Alia & Radwa Elkaffas, better known as the @fooddolls. They truly know how to create crowd-pleasing comfort food that’s approachable and absolutely delicious.
This Chicken Spinach Pasta Bake is simple to assemble and delivers on flavor, making it the perfect one-pan wonder for family dinner, meal prep, or whenever you need a little extra cozy in your life.
Ready to bake your way to comfort? Let’s dive in!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
Ingredients
- 1 pound rigatoni pasta (or any similar shape) cooked according to the package directions
- 3 cups rotisserie chicken cooked and shredded
- 4 oz fresh spinach
- 1 stick (8 Tbsp) butter
- 1/2 cup flour
- 5 1/2 cups whole milk
- 1 1/2 tsp salt
- 3 cloves garlic, grated or minced finely
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp nutmeg
- 4 oz shredded cheese of choice – we used fontina but you can use mozzarella, gouda or your favorite
- salt and pepper to taste
Instructions
Part 1: Prep & Pasta
-
Preheat your oven to 375°F. Lightly grease a inch baking dish.
-
Cook the pasta until it is just under al dente—it should be slightly firm as it will continue cooking in the oven. Drain the pasta and set it aside.
Part 2: Make the Sauce (Béchamel)
-
In a saucepan over medium-high heat, melt the butter. Once melted, add the garlic and mix well.
-
Add the flour and whisk continuously until combined and thick, forming a roux.
-
Gradually whisk the milk into the roux. Continue stirring until the sauce is thick and creamy.
-
Season the sauce with salt, pepper, paprika, oregano, and nutmeg. Mix until the spices are fully incorporated.
Part 3: Assemble & Bake
-
-
In a large mixing bowl, combine the cooked pasta, chicken, and spinach.
-
Pour the prepared Béchamel sauce over the pasta mixture and stir until everything is creamy and completely coated.
-
Pour the mixture into your prepared inch dish and evenly distribute it.
-
Top the mixture with the cheese.
-
Bake for 15–20 minutes until the dish is bubbly and the cheese is fully melted.
-
Optional Broiling: If the top is not golden brown, switch the oven to broil for 2–3 minutes, watching very closely to prevent the cheese from burning.
-
Notes
- Add in any other semi-cooked vegetables to this that you like or have as a side dish. We love zucchini & will add it!
Keywords: Chicken, Pasta, Spinach, Cream Sauce
Leave a Reply