Description

This Chicken, Spinach, and Cheese Pasta Bake is the ultimate comfort dish — creamy, cheesy, and weeknight-easy. Tender chicken, fresh spinach, and perfectly cooked pasta bake under a golden, bubbly cheese top for a crowd-pleasing dinner.

Ingredients

Scale

2 cups cooked chicken, shredded or diced
3 cups pasta (penne, rotini, or rigatoni)
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1 cup heavy cream (or half-and-half)
2 Tbsp butter
2 Tbsp all-purpose flour
1 1/2 cups chicken broth
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste

Substitutions: Turkey, rotisserie chicken, tofu, or chickpeas. Swap spinach with kale or broccoli. Use coconut cream and plant-based cheese for dairy-free.

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Instructions

Cook Pasta: Boil in salted water to just shy of al dente (1–2 minutes less than package). Drain.
Make Sauce: Melt butter over medium heat. Sauté garlic 30 seconds. Whisk in flour 1 minute. Slowly whisk in broth and cream; season with Italian seasoning, salt, and pepper. Simmer until slightly thick.
Add Chicken & Spinach: Stir in chicken and spinach until wilted and coated.
Combine: Toss sauce with pasta and half the mozzarella and parmesan.
Assemble: Grease a 9×13-inch dish. Add half the pasta, dot/spread ricotta, then add remaining pasta. Top with remaining cheeses.
Bake: 375°F (190°C) for 25–30 minutes until bubbly and golden; broil 1–2 minutes for extra color.
Rest & Serve: Cool 5 minutes; garnish with parsley if desired.

Notes

Tips: Slightly undercook pasta to avoid mushiness. Use leftover chicken to save time. If freezing, assemble but do not bake; thaw overnight and bake as directed.

Serving: Great with a green salad or garlic bread.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baked
Cuisine: American Comfort

Nutrition

Serving Size: 1 portion (1/6 of dish)
Calories: 480
Sugar: 3g
Sodium: 720mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 32g
Cholesterol: 85mg