Description
This creamy chicken spinach pasta bake combines tender chicken strips, fresh spinach, and peas in a rich, cheesy sauce made with feta and sharp cheddar. Topped with a golden, buttery panko breadcrumb crust, this comforting casserole is perfect for an easy family dinner or meal prep. Ready in about an hour and serves six.
Ingredients
Sauce
- 3 tablespoons butter (50 g)
- 3 tablespoons all purpose flour (50 g)
- 1 teaspoon onion powder
- 2 ½ cups milk (600 ml)
- 1 teaspoon dijon mustard
- 7 ounces feta cheese (200 g)
- ½ cup extra sharp cheddar cheese, grated (50 g)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Pasta and Fillings
- 3 cups penne pasta (300 g, or pasta of choice)
- 1 cup sliced shallots (2 large)
- ¾ pound chicken breast, cut into small strips (about 340 g)
- 1 teaspoon herbes de Provence
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 ½ cups baby spinach, roughly chopped (100 g)
- 2 cups frozen peas (250 g)
- ⅛ teaspoon freshly grated nutmeg
Topping
- ¼ cup panko breadcrumbs (15 g)
- 1 tablespoon melted butter (14 g)
- ¼ teaspoon garlic powder
Instructions
- Making the Sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and onion powder to create a roux and cook for 2 minutes to eliminate the raw flour taste. Remove the pan from heat and gradually whisk in the milk until smooth. Return to heat and cook, stirring often, for 5-10 minutes until the sauce thickens. Stir in the dijon mustard, then add the feta and grated cheddar cheeses. Mix gently, noting that the feta won’t fully melt. Season with salt and pepper, then set aside.
- Prepare the Chicken Mixture: Preheat the oven to 180°C (350°F). Heat a tablespoon of olive oil in a frying pan over medium heat. Add the sliced shallots with a pinch of salt and cook for 2-3 minutes until softened. Add the chicken strips along with herbes de Provence, salt, and pepper. Cook for a few minutes until the chicken turns white but is not fully cooked. Remove from heat and set aside.
- Cook the Pasta: Boil the pasta in salted water until just shy of al dente, following package instructions minus a couple of minutes. Drain well and return the pasta to the cooking pot or a large bowl.
- Combine Ingredients: Add the cooked chicken and shallots, creamy cheese sauce, chopped spinach, and frozen peas (no need to thaw) to the pasta. Stir everything together gently to combine. Season with freshly grated nutmeg. Transfer the mixture into a baking dish.
- Prepare the Topping: Mix the melted butter into the panko breadcrumbs along with garlic powder. Evenly sprinkle this mixture over the top of the pasta bake.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the topping is golden brown and the dish is bubbling hot. Remove and let cool slightly before serving.
Notes
- For best results, avoid overcooking the chicken in the pan as it will finish cooking in the oven.
- The feta cheese adds tanginess but doesn’t fully melt, providing a nice texture contrast.
- You can substitute penne pasta with other short pasta shapes like rigatoni or fusilli.
- If desired, swap frozen peas for fresh or other green vegetables like broccoli florets or green beans.
- Use gluten-free flour and pasta to make this dish gluten-free.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
