Description

This creamy chicken pasta bake is a comforting and flavorful dish perfect for weeknight dinners. Tender chicken breasts are seasoned and sautéed, then combined with cooked pasta and a luscious homemade spinach cream sauce enriched with mozzarella and parmesan cheeses. Baked until bubbly and golden, it’s a hearty meal that serves eight and is sure to please the whole family.

Ingredients

Pasta and Chicken

8-10 oz pasta (any shape)
2-3 medium chicken breasts

Seasonings

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon black pepper

Sauce Components

1 Tablespoon olive oil
1 Tablespoon butter
½ medium onion, diced
4-5 cloves garlic, minced or crushed
2 Tablespoons tomato paste
1 Tablespoon flour
1 cup reserved pasta water
2 cups heavy cream
2-3 cups fresh spinach, chopped
2 cups mozzarella cheese, shredded
½ cup parmesan cheese, grated

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Instructions

Preheat Oven: Preheat your oven to 375ºF (190ºC) to prepare for baking the completed dish.
Cook Pasta: Bring a large pot of water to a boil and generously salt it with at least 1 tablespoon of salt. Add the pasta and cook until al dente as per package instructions. Reserve about 1 cup of pasta water before draining.
Prepare Seasoning Mix: While the pasta cooks, combine garlic powder, onion powder, paprika, Italian seasoning, red pepper flakes, salt, and black pepper in a small bowl and set aside.
Prepare Chicken: If chicken breasts are thick, slice them horizontally or pound them thinner for even cooking. Season both sides of the chicken breasts with half of the seasoning mixture; save the remaining half for the sauce.
Cook Chicken: Heat olive oil in a large heavy-duty skillet over medium-high heat. Cook the chicken breasts for 3-4 minutes per side or until fully cooked through and browned. Remove from pan and set aside.
Make Sauce: In the same pan, add butter and diced onion. Cook for 2-3 minutes until onions are wilted and lightly golden. Add garlic and sauté briefly until fragrant. Whisk in flour, remaining seasoning mixture, and tomato paste. Cook for about one minute, then slowly whisk in reserved pasta water to create a smooth mixture without lumps. Stir in heavy cream and chopped spinach, cooking until the spinach wilts. Remove from heat and fold in half of the mozzarella cheese and parmesan cheese.
Assemble Casserole: Transfer the drained pasta to a 9×13-inch casserole dish. Chop or slice the cooked chicken breasts and arrange them evenly on top of the pasta. Pour the creamy sauce over the chicken and pasta, gently stirring to combine.
Top and Bake: Sprinkle the remaining mozzarella and parmesan cheeses evenly over the top. Bake the casserole in the preheated oven for 20-25 minutes, until the sauce is bubbly and the cheese topping is lightly browned.
Serve: Remove from oven and serve immediately while hot. Enjoy your creamy chicken pasta bake!

Notes

Reserve pasta water before draining as it helps achieve a smooth and luscious sauce.
Chicken can be substituted or omitted for a vegetarian version by adding mushrooms or extra vegetables.
For a spicier dish, increase the red pepper flakes slightly.
You can use any pasta shape you prefer, but sturdier types like penne or rigatoni work best for bakes.
Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American