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
