Description
Chicken and spinach pasta bake brings comfort right to your dinner table with its creamy, cheesy goodness. Packed with tender chicken, fresh spinach, and melted cheese, this simple casserole delivers hearty flavor that makes weeknight meals feel special.
Ingredients
Scale
Main Ingredients:
- 3 cups small chicken chunks
- 8 oz rigatoni
- 1 pack frozen chopped spinach
- 1 can diced tomatoes
Supporting Ingredients:
- 2 cups mozzarella cheese
- 1 can chive and onion cream cheese
Seasonings and Extras:
- 3 tablespoons onion flakes
- ½ tablespoon garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F and lightly coat a 9×13 inch baking dish with cooking spray.
- Boil 8 oz of rigatoni in salted water for 8-10 minutes until al dente, then drain completely.
- Squeeze excess moisture from the frozen chopped spinach using clean paper towels until completely dry.
- In a large mixing bowl, combine 3 cups of chicken chunks, 3 tbsp onion flakes, 1 can of diced tomatoes, 1 container of chive and onion cream cheese, and ½ tbsp garlic powder.
- Fold the cooked rigatoni and drained spinach into the chicken mixture, stirring until everything is evenly distributed.
- Transfer the entire mixture into the prepared baking dish, spreading it smoothly across the surface.
- Sprinkle 2 cups of mozzarella cheese over the top, ensuring even coverage.
- Cover the dish tightly with aluminum foil and bake at 375°F for 35-40 minutes.
- Remove the foil during the last 10 minutes to allow the cheese to turn golden and slightly crispy.
- Let the pasta bake rest for 5 minutes before serving to help it set and cool slightly.
Notes
- Check pasta doneness by tasting a piece, ensuring it’s al dente before mixing with other ingredients.
- Squeeze excess moisture from canned spinach to prevent a watery casserole and keep the texture creamy.
- Customize the dish by adding roasted garlic, sun-dried tomatoes, or switching chicken for rotisserie or leftover grilled chicken.
- For a gluten-free version, replace regular rigatoni with gluten-free pasta and verify all other ingredients are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35-50 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 45 g
- Cholesterol: 90 mg