If you’re craving a comforting, hearty meal that combines creamy, cheesy goodness with tender chicken and vibrant spinach, this Cheesy Chicken and Spinach Pasta Bake Recipe is exactly what you need in your life. It’s the perfect midweek dinner that feels like a warm hug, boasting layers of rich flavors and textures that come together beautifully. Every bite is a symphony of melted mozzarella, tangy cream cheese, juicy tomatoes, and wholesome spinach mixed with perfectly cooked rigatoni and succulent chicken. Trust me, once you try this recipe, it’ll quickly become a beloved favorite in your recipe collection.
Ingredients You’ll Need
This Cheesy Chicken and Spinach Pasta Bake Recipe calls for simple ingredients you likely have on hand or can easily find. Each one plays a vital role in creating the perfect harmony of flavors and textures, from the tender pasta to the creamy cheese blend and fresh spinach that adds a lovely pop of green.
- 8 oz uncooked rigatoni: The ridges on this pasta hold onto the sauce beautifully, ensuring every bite is flavorful.
- 3 Tbsp dried minced onion flakes: These add a subtle, savory sweetness without the need for chopping fresh onions.
- 1 (10-oz) package frozen chopped spinach, thawed: Packed with nutrients and color, it brings freshness and earthiness to the dish.
- 3 cups cooked chopped chicken: A great source of protein that pairs beautifully with the creamy sauce and pasta.
- 1 (14.5-oz) can Italian-style diced tomatoes, undrained: The zesty tomato chunks add moisture and a hint of acidity to balance the richness.
- 1 (8-oz) container chive-and-onion cream cheese, softened: This creamy, flavorful cheese boosts the overall creaminess and delivers subtle onion notes.
- ¼ tsp garlic powder: Adds a gentle warmth and depth without overpowering the other flavors.
- ½ tsp salt: Enhances all the ingredients perfectly.
- ½ tsp pepper: Adds a touch of heat to round out the flavor profile.
- 2 cups shredded mozzarella cheese: Melts beautifully to create that irresistible cheesy topping everyone loves.
How to Make Cheesy Chicken and Spinach Pasta Bake Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375ºF. While it warms up, generously spray a 9×9-inch pan with cooking spray to prevent sticking later—this simple step makes cleanup a breeze and keeps your pasta bake looking perfect.
Step 2: Cook the Rigatoni
Follow the package instructions to boil your rigatoni until it’s perfectly al dente. The rigatoni’s ridges are fantastic for holding all that cheesy sauce, so don’t overcook them. Once cooked, drain well and set aside while you prepare the rest.
Step 3: Drain the Spinach
Thaw your frozen chopped spinach, then press it between layers of paper towels to remove any excess liquid. This helps prevent your bake from becoming watery and ensures each bite has the perfect texture.
Step 4: Mix All Ingredients
In a large bowl, combine the cooked rigatoni, thoroughly drained spinach, cooked chopped chicken, dried minced onion flakes, canned Italian-style diced tomatoes (with juice), softened chive-and-onion cream cheese, garlic powder, salt, pepper, and half a cup of shredded mozzarella cheese. Mixing everything evenly guarantees that every spoonful bursts with layers of flavor.
Step 5: Assemble the Pasta Bake
Spoon your delicious mixture into the prepared baking dish, smoothing it out so it’s evenly spread. Then sprinkle the remaining mozzarella cheese uniformly over the top for that golden, bubbly, cheesy crust that makes it so irresistible.
Step 6: Bake Until Bubbly
Place the dish in the oven and bake uncovered for 35 to 45 minutes. Keep an eye on it toward the end—the cheese should be melted, bubbly, and golden brown, with the filling warmed through. Once it’s out, let it rest for a few minutes before serving to let everything set.
How to Serve Cheesy Chicken and Spinach Pasta Bake Recipe
Garnishes
Sprinkle freshly chopped parsley or basil over the top for a bright, herbal note that complements the creamy richness. A light dusting of grated Parmesan cheese adds an extra punch of savory flavor and a finishing touch that looks gorgeous on the plate.
Side Dishes
This bake pairs wonderfully with light, fresh sides such as a crisp green salad with vinaigrette or roasted seasonal vegetables. Garlic bread or a simple baguette are also excellent choices to help mop up the luscious sauce left on your plate.
Creative Ways to Present
Consider serving individual portions in small ramekins for a fancy twist at a dinner party. Or layer it into a large casserole dish for family-style servings. You can also add a crunchy topping like breadcrumbs mixed with a little melted butter before baking to introduce a delightful crunch contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftovers with a tight-fitting lid or foil and refrigerate for up to 3 days. This Cheesy Chicken and Spinach Pasta Bake Recipe reheats beautifully, so you can enjoy the deliciousness again without losing flavor or texture.
Freezing
For longer storage, freeze the baked pasta in an airtight container or freezer-safe dish for up to 2 months. It’s a fantastic meal prep option—just allow it to thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave for a quick fix or warm the whole dish in the oven at 350ºF covered with foil for 20-25 minutes. Adding a splash of water or extra shredded cheese on top before reheating helps keep it moist and melty.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach will work wonderfully; just be sure to sauté or wilt it first to remove excess moisture before adding it to the bake to keep the texture just right.
What type of chicken works best for this recipe?
Cooked rotisserie chicken, grilled chicken breasts, or even leftover roast chicken are great options. Just chop it into bite-sized pieces and toss it into the mix.
Is there a substitute for chive-and-onion cream cheese?
You can use plain cream cheese and add a small amount of chopped fresh chives and a pinch of onion powder if you want to mimic that flavor. Alternatively, any flavored cream cheese you love will add a nice twist.
Can I make this recipe gluten-free?
Yes! Simply swap the rigatoni with your favorite gluten-free pasta. Make sure the canned tomatoes and other ingredients you use are gluten-free to avoid any issues.
How spicy is this dish?
This Cheesy Chicken and Spinach Pasta Bake Recipe is mild and creamy with just a hint of peppery warmth. If you like it spicier, feel free to add some crushed red pepper flakes or a dash of hot sauce.
Final Thoughts
There’s nothing quite like a big, cheesy, comforting bake to bring smiles around the dinner table, and this Cheesy Chicken and Spinach Pasta Bake Recipe hits all the right notes. It’s simple to make, packed full of flavor, and perfect for sharing with family or friends. Give it a go—you might just find your new go-to weeknight meal!
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Cheesy Chicken and Spinach Pasta Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Cheesy Chicken and Spinach Pasta Bake is a comforting, hearty casserole combining tender rigatoni pasta, wholesome spinach, and savory cooked chicken all mixed in a creamy tomato and cream cheese sauce. Topped with melted mozzarella cheese and baked to golden perfection, this dish makes a perfect family-friendly dinner that is easy to prepare and satisfying.
Ingredients
Pasta and Vegetables
- 8 oz uncooked rigatoni
- 1 (10-oz) package frozen chopped spinach, thawed
- 1 (14.5-oz) can Italian-style diced tomatoes, undrained
- 3 Tbsp dried minced onion flakes
Proteins and Dairy
- 3 cups cooked chopped chicken
- 1 (8-oz) container chive-and-onion cream cheese, softened
- 2 cups shredded mozzarella cheese, divided
Seasonings
- ¼ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375ºF (190ºC). Lightly grease a 9×9-inch baking pan with cooking spray to prevent sticking and set it aside for the casserole.
- Cook the Rigatoni: Cook the rigatoni pasta according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Drain Spinach: Thoroughly drain the thawed frozen chopped spinach by pressing it between layers of paper towels to remove as much excess water as possible; this prevents a soggy casserole.
- Combine Ingredients: In a large mixing bowl, combine the cooked rigatoni, well-drained spinach, chopped cooked chicken, dried minced onion flakes, undrained Italian-style diced tomatoes, softened chive-and-onion cream cheese, garlic powder, salt, pepper, and 1/2 cup of the shredded mozzarella cheese. Mix until everything is evenly incorporated.
- Assemble the Casserole: Spoon the combined mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese evenly over the top of the casserole for a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 35 to 45 minutes, until the top is golden and bubbly and the casserole is heated through.
Notes
- Ensure the spinach is well-drained to avoid excess moisture in your bake.
- If you prefer, you can substitute the cooked chicken with rotisserie chicken for added flavor and convenience.
- Feel free to use a different type of cheese like cheddar or gouda for a different flavor twist.
- Let the casserole rest for about 5 minutes after baking for easier serving.
