Description
A comforting and delicious Chicken Spinach Pasta Bake that’s perfect for a family dinner. This creamy and cheesy pasta bake is loaded with tender chicken, fresh spinach, and a flavorful bechamel sauce, topped with melted fontina cheese.
Ingredients
Units
Scale
For the Pasta:
- 1 pound rigatoni pasta, cooked
- 3 cups rotisserie chicken, shredded
- 4 ounces fresh spinach
For the Bechamel Sauce:
- 1 stick (8 Tablespoons) butter
- 1/2 cup all-purpose flour
- 5 1/2 cups warm whole milk
- 1 1/2 teaspoons salt
- 3 cloves garlic, grated
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon nutmeg
- 1 (4 ounce) block fontina cheese, shredded
Instructions
- Preheat Oven: Preheat the oven to 375°F and grease a baking dish.
- Cook Pasta: Cook pasta until just under al dente, then transfer to the baking dish with shredded chicken and spinach.
- Make Bechamel Sauce: In a saucepan, melt butter, add flour, then whisk in warm milk until thick. Season with salt, oregano, paprika, garlic, and nutmeg. Pour over pasta mixture.
- Add Cheese: Sprinkle shredded fontina cheese over the top.
- Bake: Bake for 15-20 minutes until bubbly and cheese is melted. Broil for 2-3 minutes if desired browning.
Nutrition
- Serving Size: 1 serving
- Calories: 475 kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
