If you’re dreaming of a cozy, flavor-packed meal you can scoop onto plates in generous helpings, this Chicken Spinach Pasta Bake is pure comfort in casserole form! Creamy bechamel, tender chicken, fresh spinach, rigatoni, and a blanket of gooey melted cheese—what’s not to love? This is the kind of satisfying, family-style dish that’s even better shared.
Why You Should Make This Recipe
- Hearty and Filling: Between the pasta, chicken, and rich sauce, this Chicken Spinach Pasta Bake leaves no one hungry at the table.
- Kid-Friendly: Even picky eaters adore the creamy cheesiness, and the spinach practically disappears into the goodness.
- Easy Weeknight Wonder: Using rotisserie chicken keeps prep a breeze—just toss, bake, and serve.
- Make-Ahead & Crowd-Pleasing: It’s as fantastic for cozy weeknights as it is for potlucks and gatherings since it reheats beautifully!
Ingredients & Substitutions
The beauty of Chicken Spinach Pasta Bake is how it transforms simple ingredients into layers of luscious flavor, texture, and that irresistible golden crust. Every component plays a role—don’t be tempted to skip the fresh spinach or creamy sauce, as they bring freshness and richness in equal measure!
- Rigatoni pasta: Its ridges and tube shape soak up sauce—penne or ziti also work well here.
- Rotisserie chicken: Quick, convenient, and always moist; leftover roasted or poached chicken is perfect too.
- Fresh spinach: Wilts deliciously into each bite, adding nutrients and a pop of color.
- Butter: The key to a luxurious bechamel—use unsalted to control the salt level.
- All-purpose flour: Thickens the sauce; swap with gluten-free blend if needed.
- Whole milk: Rich and creamy, but 2% will work in a pinch.
- Salt, garlic, oregano, smoked paprika, and nutmeg: Seasonings that build background warmth and depth (don’t skip the pinch of nutmeg—it truly elevates the sauce!).
- Fontina cheese: Melts into a dreamy topping; mozzarella, gouda, or even Monterey Jack are lovely stand-ins if needed.
How to Make Chicken Spinach Pasta Bake
Step 1: Prepare the Pasta, Chicken & Spinach
Preheat your oven to 375°F and have your baking dish ready to go. Cook your rigatoni (or whatever shape you fancy) until it’s just under al dente—the pasta will finish cooking in the oven, absorbing all that luscious sauce. Toss the drained pasta, shredded chicken, and fresh spinach into the greased baking dish; the warm pasta will start wilting the spinach right away, which is exactly what you want!
Step 2: Whisk Up the Velvety Bechamel
In a saucepan or Dutch oven on medium-high heat, melt your stick of butter until it’s bubbling but not brown. Add the flour and whisk constantly to form a bubbly paste. Slowly pour in the warm milk, whisking as you go to dodge lumps—this is your creamy bechamel base. Season with salt, grated garlic, oregano, smoked paprika, and just the barest whisper of nutmeg, whisking until the sauce is thick, smooth, and fragrant.
Step 3: Combine and Top with Cheese
Pour the luscious bechamel sauce right over your pasta, chicken, and spinach mix, then stir gently to coat everything in that silky goodness. Sprinkle the shredded fontina cheese evenly over the top—it’s going to melt and form a gorgeous, bubbly crust as it bakes.
Step 4: Bake to Golden, Bubbly Perfection
Slide your baking dish into the oven and bake for 15–20 minutes, or until the cheese is gloriously melted and you see the edges bubbling. For that irresistible golden top, broil for 2–3 minutes at the end—just keep a close eye on it, as bubbling cheese goes from perfect to scorched in a flash!
How to Serve Chicken Spinach Pasta Bake
Garnishes
Give this Chicken Spinach Pasta Bake a sprinkle of chopped fresh basil or parsley right before serving for a pop of color and freshness. For extra flair, try a handful of grated parmesan or a dusting of fresh-cracked black pepper—simple touches that make every forkful feel special.
Side Dishes
Though the bake is truly a meal in itself, it’s lovely with a crisp green salad or roasted veggies for contrast. A warm, crusty loaf of garlic bread for mopping up cheesy sauce is never a bad idea, either!
Creative Ways to Present
Scoop the Chicken Spinach Pasta Bake into individual ramekins for a dinner party-worthy presentation, or spoon it into shallow bowls for a rustic, homey vibe. For potlucks, bake it in a disposable aluminum pan—no worries about dishes on the way home!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Spinach Pasta Bake stores beautifully in an airtight container in the fridge for up to 4 days. The sauce keeps everything moist, so even reheated portions taste freshly baked!
Freezing
If you want to prep ahead, assemble the unbaked casserole, wrap it tightly, and freeze for up to 2 months. Let it thaw in the fridge overnight, then bake as directed—sometimes I double the recipe just for this!
Reheating
To reheat, add a splash of milk, cover loosely with foil, and warm in a 350°F oven until heated through and bubbly. You can also microwave individual portions—just stir halfway for even heat throughout.
FAQs
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Can I make Chicken Spinach Pasta Bake ahead of time?
Absolutely! You can assemble the entire casserole a day in advance, cover, and refrigerate. When ready to serve, just bake as directed (add a few extra minutes if baking from cold).
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What’s the best way to keep the sauce creamy and not dry out?
Be sure not to over-bake the Chicken Spinach Pasta Bake and don’t skimp on the sauce—using the full amount of milk and keeping the pasta just under al dente helps ensure everything stays creamy.
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Can I swap out the cheese or add other mix-ins?
Definitely! Mozzarella, gouda, or Monterey Jack all melt well, and you can stir in sautéed mushrooms, roasted peppers, or sun-dried tomatoes for extra flavor if you like.
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Is this recipe easy to turn gluten-free?
Yes, simply use your favorite gluten-free pasta and substitute a 1:1 gluten-free flour blend in the sauce—it’ll come out just as delicious!
Final Thoughts
If you’ve been craving a warm, comforting meal that feeds both body and soul, don’t hesitate to try this Chicken Spinach Pasta Bake. It’s the kind of dish that brings people together with every creamy, cheesy bite—so grab your fork, gather your favorite people, and let the coziness begin!
Print
Chicken Spinach Pasta Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Baking
- Method: Oven
- Cuisine: Italian
Description
This Chicken Spinach Pasta Bake is a comforting and flavorful dish that is perfect for a family dinner or gathering. Creamy bechamel sauce coats tender pasta, shredded chicken, and fresh spinach, all topped with gooey melted cheese.
Ingredients
Rigatoni Pasta:
1 pound cooked
Rotisserie Chicken:
3 cups shredded
Fresh Spinach:
4 ounces
Butter:
1 stick (8 Tablespoons)
All-Purpose Flour:
1/2 cup
Whole Milk:
5 1/2 cups warm
Salt:
1 1/2 teaspoons
Garlic:
3 cloves grated
Dried Oregano:
1 teaspoon
Smoked Paprika:
1/2 teaspoon
Nutmeg:
1/2 teaspoon
Fontina Cheese:
4 ounces shredded (or substitute with mozzarella, gouda, or preferred cheese)
Instructions
- Preheat Oven: Preheat the oven to 375 degrees and grease a baking dish.
- Cook Pasta: Cook the pasta until just under al dente, then transfer to the baking dish with chicken and spinach.
- Make Bechamel Sauce: In a saucepan, melt butter, add flour, then whisk in warm milk until thick. Season with salt, pepper, garlic, oregano, paprika, and nutmeg. Pour over pasta mixture.
- Add Cheese: Sprinkle shredded fontina cheese over the top.
- Bake: Bake for 15-20 minutes until bubbly. Broil briefly if needed for browning.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg
