This creamy Chicken Pasta Bake recipe is easy weeknight comfort food! It's made with cheesy pasta loaded with juicy chicken, spinach, and a zesty tomato sauce.
¼ to ½cupmilk,add more if needed, for a creamier texture
4tablespoonsolive oil, divided
salt and freshly ground black pepper,to taste
1poundboneless, skinless chicken breasts,cut into cubes
2cupsbaby spinach
3clovesgarlic,minced
2cupstomato sauce,you can also use your favorite pasta sauce
½cupshredded mozzarella cheese
½cupshredded parmesan cheese
Instructions
Preheat oven to 375ºF. Grease a casserole dish with baking spray, set aside.
Cook pasta according to the directions on the box.
Drain the pasta and return it to the pot. Stir in cheese, butter, and 1/4 cup milk (add more milk if needed). Continue to stir until smooth and well combined.
Transfer the cheesy pasta to the baking dish and set aside.
Add 2 tablespoons olive oil to a skillet and cook over medium heat. Season the chicken with salt and pepper and add the chicken to the skillet; cook until done, about 6 to 8 minutes, stirring occasionally. Set chicken aside.
Return the skillet over medium heat and heat up the remaining olive oil. Add spinach and minced garlic and season with salt and pepper; cook 2 minutes or until spinach is wilted, stirring frequently.
Add cooked chicken to the spinach and stir in the tomato sauce; cook over medium-high heat for a minute or until heated through.
Spoon the chicken mixture over the pasta inside the baking dish and mix it all together. Top with shredded mozzarella and parmesan cheese.
Bake in the oven for 15 to 20 minutes or until bubbly.
Remove from oven. Let stand 5 to 8 minutes before serving.
Cheese: If possible, use freshly grated cheese for a smoother, meltier texture, as pre-grated versions contain anti-caking agents. You can also try the pasta with different cheeses like Pepper Jack, Monterrey Jack, or Gruyere.
Milk: You can add more or less milk, depending on how creamy you'd like it to be. Also, you can use heavy cream, half & half, or even cream cheese (at room temperature) instead of milk.
Pasta Preparation: Cook pasta al dente - about 6 to 7 minutes - to avoid mushiness as it continues cooking in the oven.
Resting Time: Allow the pasta bake to rest after baking for easier serving and better consistency.
Watery Issues: A runny pasta bake could result from cold tomato sauce or partially cooked chicken; letting the pasta bake rest after baking can help with this issue.
Seasoning Boost: Enhance the chicken's flavor with your favorite seasonings before cooking it.
Spice It Up: Add chilies or red pepper flakes to the sauce for a spicy kick.
Meat Sauce Option: Substitute tomato sauce with meat or bolognese sauce for a heartier meal.
Veggie Additions: Sauté extra vegetables like sliced carrots, zucchini, tomatoes, or kale.
Chicken Alternatives: Replace the chicken pieces with shredded chicken or use store-bought rotisserie chicken.
Vegetarian Version: For a plant-based option, substitute chicken with oyster mushrooms, butternut squash, or broccolini.
To Make Ahead and Freeze: Make the pasta bake, let it cool to room temperature, wrap it in plastic wrap plus a layer of aluminum foil, and freeze it for up to a month. Cook from frozen at 375ºF for an hour, or defrost overnight and bake for 45 minutes.
Storing Leftovers: Transfer it to an airtight container and keep it in the fridge for 3 to 4 days. Reheat as needed, adding a sprinkle of water to refresh the pasta.
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.
Course: Dinner
Cuisine: American
Keyword: baked pasta recipes, chicken pasta bake, pasta casserole recipe