Chicken Spinach Pasta Bake

This Chicken Spinach Pasta Bake is a rich and comforting dish that combines tender pasta, shredded rotisserie chicken, fresh spinach, and a creamy, flavorful sauce—all baked to perfection with a cheesy, golden top. It’s the ultimate comfort food that’s both filling and easy to prepare, making it perfect for family dinners, meal prep, or any time you’re craving a cozy, hearty meal.

Why You’ll Love This Recipe

This Chicken Spinach Pasta Bake is a deliciously creamy and cheesy meal that hits all the right notes. With rotisserie chicken for convenience and spinach for added nutrients, this dish is a flavorful one-pan dinner that everyone will love. The creamy sauce, infused with smoked paprika, garlic, and nutmeg, coats the pasta and chicken beautifully. The fontina cheese on top gives it an indulgent, melty finish. Whether you’re looking for a filling weeknight meal or something to impress guests, this pasta bake is a go-to option.

Ingredients

• 1 pound rigatoni pasta (or any similar shape, cooked according to package instructions)

• 3 cups rotisserie chicken, cooked and shredded

• 4 ounces fresh spinach (or frozen spinach, thawed and drained)

• 1 stick (8 tablespoons) butter

• ½ cup all-purpose flour

• 5 ½ cups warm whole milk (or half-and-half for a richer sauce)

• 1 ½ teaspoons salt (adjust to taste)

• 3 cloves garlic, grated or minced

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika (for a smoky flavor)

• ½ teaspoon nutmeg (for warmth and depth)

• 1 (4-ounce) block fontina cheese, shredded (you can substitute with mozzarella, gouda, or cheddar)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Grease an 11×7 or 13×9 baking dish with butter or cooking spray and set it aside.

2. Cook the Pasta:
   Cook the rigatoni pasta until just under al dente (it will continue cooking in the oven). Drain the pasta and transfer it to the prepared baking dish. Add the shredded rotisserie chicken and fresh spinach to the pasta.

3. Make the Creamy Sauce:
   In a saucepan or Dutch oven over medium-high heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, creating a roux. Gradually add the warm milk to the roux, stirring constantly until the sauce thickens and becomes creamy.

   Season the sauce with salt, pepper, smoked paprika, oregano, garlic, and nutmeg. Stir to combine and cook for an additional minute, allowing the flavors to meld.

4. Combine and Coat:
   Pour the creamy sauce over the pasta, chicken, and spinach mixture. Stir until everything is evenly coated in the sauce.

5. Add the Cheese:
   Sprinkle the shredded fontina cheese evenly over the top of the dish. For extra flavor, you can add some grated Parmesan cheese on top as well.

6. Bake:
   Bake the dish for 15-20 minutes, or until it’s bubbly and the cheese is melted. If the top isn’t golden brown, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.

7. Serve:
   Let the pasta bake rest for a few minutes before serving to allow the sauce to thicken slightly. Serve warm and enjoy!

Servings and Timing

• Servings: 8

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

Variations

• Add More Veggies: For extra nutrition, sauté mushrooms, zucchini, or sun-dried tomatoes and add them to the mix.

• Cheese Variations: Swap the fontina for mozzarella, cheddar, or a blend of your favorite cheeses for a different flavor.

• Spicy Kick: For some heat, add a pinch of red pepper flakes to the sauce while it’s simmering.

• Crispy Topping: Add some breadcrumbs on top of the cheese and bake until golden for an extra crispy topping.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until heated through.

FAQs

1. Can I use leftover chicken for this recipe?

Yes, leftover rotisserie chicken or any cooked chicken works perfectly for this dish.

2. Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just make sure to thaw and drain it thoroughly to remove any excess water.

3. Can I use a different type of pasta?

Yes, you can use any pasta shape you prefer, such as penne, ziti, or fusilli.

4. Can I make this dish ahead of time?

Yes, you can prepare the pasta and sauce ahead of time, then assemble and bake it when you’re ready to eat. You can also freeze the unbaked casserole and bake it later.

5. Can I substitute the fontina cheese?

Yes, you can substitute the fontina with mozzarella, cheddar, gouda, or any other cheese that melts well.

6. Can I add more vegetables to the recipe?

Absolutely! You can add other vegetables like bell peppers, peas, or broccoli for more flavor and nutrients.

7. Can I use half-and-half instead of whole milk?

Yes, half-and-half will give the sauce a richer and creamier texture. You can also use heavy cream for an even richer sauce.

8. How do I prevent the pasta from becoming mushy?

Make sure to cook the pasta just under al dente since it will continue cooking in the oven.

9. Can I make this recipe gluten-free?

Yes, use gluten-free pasta and ensure that the flour in the sauce is substituted with a gluten-free flour blend.

10. How do I make the top crispier?

For a crispy top, add breadcrumbs on top of the cheese and broil for a couple of minutes to get a golden-brown finish.

Conclusion

This Chicken Spinach Pasta Bake is a comforting and hearty dish that’s perfect for feeding a crowd or enjoying leftovers throughout the week. With its creamy sauce, tender pasta, and cheesy, flavorful topping, it’s a meal the whole family will love. Plus, it’s easy to make, customizable, and always a hit!

Print