Cheesy Chicken Pasta Bake, prepared with spinach and tomato sauce, then baked until bubbly and delicious!
Hey, you! Happy Sunday!!
Whaaaaaat? Look at us! We’re livin’ one hour ahead like it ain’t no thing! Happy Spring Forward, everyone! Let’s make a toast to more sunlight and wine!
What do you mean, why wine?! It’s wine… you should always toast wine. Right? Right?!?
Also? It’s the 9th of March and it’s snowing. SNOWING! March 9! … Insane.
However, this food… besides being completely delicious… it’s creamy, it’s cheesy, it’s flavorful, it’s BEYOND!
It has been too long since we talked pasta and chicken. Too. Long. In fact, those two ingredients together haven’t appeared on here since that Chicken Bruschetta Pasta, which was way back in September! Of 2013!!
This is so easy to make. Boil some pasta, cook some chicken, make a cheese sauce, stir in some spinach, top with tomato sauce, bake, and dinner is done!
…Ooookay… now that I wrote it all out, it seems like a lot of work, but I promise, it.is.not. And it’s soooooo delicious! I also have this 20-month old that can confirm it – she inhaled a good quarter of the pan. For reals. She did. Girl can eat!
Obviously, lately, every pasta dish I make comes with cheese. Whether in dry, shredded form, or in a sauce, it’s still with lots of cheese. Care for a Spaghetti Beef Casserole?! Great stuff!
But, do you really need convincing? No, seriously… do you need me to convince you that cheesy pasta and chicken bake are good? Of course they are!
I could just stare at this picture all day… I am in love with this dish!
Let’s Eat Up!
ENJOY!
Cheesy Chicken Pasta Bake
Ingredients
- 3 cups penne pasta , uncooked
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter
- 1/4 cup milk
- 3 tablespoons olive oil
- 4 skinless , boneless chicken breast halves (about 1-pound), cut into cubes
- 2 tablespoons olive oil
- 1 package (6-ounces) baby spinach
- 3 garlic cloves , minced
- salt and pepper , to taste
- 2 cups tomato sauce
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
Instructions
- Preheat oven to 375.
- Grease a casserole dish with baking spray; set aside.
- Cook pasta according to the directions on the box.
- Drain pasta and return to pot; stir in cheese, butter, and 1/4 cup milk; add more milk if needed. Continue to stir until smooth and well combined.
- Transfer cheesy pasta into previously prepared baking dish and set aside.
- Pour 3 tablespoons olive oil in a skillet and cook over medium heat.
- Add cubed chicken and cook until done; about 6 to 8 minutes, stirring occasionally.
- Set chicken aside.
- In a saucepan, add olive oil and cook over medium-high heat.
- Add spinach, minced garlic and season with salt and pepper; cook 2 minutes, or until spinach is wilted, stirring frequently.
- Add cooked chicken to spinach and stir in tomato sauce; cook over medium-high heat until heated through.
- Spoon chicken and spinach mixture over pasta.
- Top with shredded mozzarella and parmesan cheese.
- Cook for 15 to 20 minutes, or until bubbly.
- Remove from oven.
- Let stand 5 minutes.
- Serve.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Categories:
MORE PASTA:
Garlic-Butter Spinach and Pasta
Roasted Butternut Squash Lasagna
Hi! Could this be a freeze ahead meal? If so, how long would you cook it for?
Hi Erica! Yes, you can definitely prepare it and freeze it. What you do is, be sure you cool the casserole completely before freezing. Thaw the casserole in the refrigerator the night before you want to bake it. Bake it at the same temp and time as I stated in the recipe.
One other thing is not to add the last layer of cheese and sauce until you are ready to pop it in the oven.
I love baked pasta dishes. It always has a more intense flavor. Your clicks are great!
Oh man this looks yummy. A bowl of this and a big glass of red wine would make my night. Pasta bakes are all I crave right now.
Kate,
Yum, this looks terrific. Wouldn’t you know it, I do have several pint containers of tomato sauce–so thanks for a recipe that uses *just that amount*!
Salvation! I was dreading coming up with something for dinner tomorrow and lo-and-behold I have everything I need to make this dish on hand rightthisinstant. It’s like you are staring into my pantry and saving my dinner. Thank ya!
Oh yes, I just found tonight’s dinner. Love this!
P.S. I’d love for you to come link this up this week on Wonderfully Creative Wednesdays on my blog. 🙂
Visiting you from the Inspired Cooks Tribe. This dish looks delicious! I have to try it. Pinned and shared. 🙂
Best Wishes,
Crystal
I would love to have that for dinner tonight. 🙂
The colour looks amazing! I am sure it tastes wonderful too.
I’ll toast to more sunlight with this! I feel like we’re turning the corner toward spring.