Spinach Chicken Pasta Bake

Spinach Chicken Pasta Bake


Pasta bakes are so great. They’re easy and delicious. I love the texture that the pasta ends up with. This spinach chicken pasta bake looks like it will be really filling, quite cheesy, but still fairly healthy. It uses fresh ingredients, and you can get your kids to eat some greens.

Texturely and flavor wise this looks like a winner.

My favorite thing about baked pasta is the almost tough, yet crunchy texture that the pasta gets. That’s why I love baked macaroni and cheese so much. While this recipe has a few more ingredients than one would think, it is definitely worth the effort!

Thanks to Angela at Joyously Domestic for this recipe!

 Ingredients for Spinach Chicken Pasta Bake

10 ounces dry pasta
2 tablespoons butter
1/2 onion, chopped
2 cloves garlic, minced
4 ounces chive and onion cream cheese
1 cup sour cream (or plain Greek yogurt)
1 cup whole milk, heavy cream or half-and-half
1/2 cup shredded or grated Parmesan cheese
2 cups shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
Pinch crushed red pepper flakes (optional)
1 – 1 1/2 cups chopped fresh spinach
2 cups cooked chicken (cubed or shredded)
1/2 cup fresh tomatoes, cut into large chunks or halved grape tomatoes
Fresh basil or parsley, for garnish


Preheat oven to 400 degrees.

Coat a medium casserole dish with non-stick spray.  (Mine was a 10″ round, but a 9 x 13 would work fine.)

Cook pasta in salted, boiling water to al dente.  Drain and set aside.

While pasta is cooking, heat butter in a medium saute pan set to medium heat.  Add in the onion and garlic.  Cook for 3 – 4 minutes to slightly soften veggies.  Do not brown.

Add in cream cheese and stir to melt.  Reduce heat to low.  Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper and red pepper flakes (if using).  Stir until everything is well-combined and melted.  Turn off heat.

Combine the pasta, chicken, spinach and tomatoes in a large bowl.

Add in the sauce and gently stir to coat.

Pour into the prepared baking dish.  (I drizzled in a little more half-and-half over the mixture once it was in the baking dish because it looked a little dry to me.)

Top with the remaining mozzarella.

Bake uncovered for about 20 -25 minutes … or until casserole is bubbly and beginning to brown.  Top with basil or parsley for garnish.


Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Joyously Domestic.

Photo source


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  1. I would love ideas, too. I see some good ones. Since living with my moehtr-in-love, I’ve seen a couple of things that even I can do. She stir fries veggies and puts it on rice. She doesn’t eat much meat, but she’s been getting some to give me my “meat fix”, but I am trying to cut down. I’ve done a minestrone soup in the crockpot before. When we move to LA, I’m hoping to be more diligent in making meals for us. It’s just the two of us and Dan will eat almost anything, so it’ll be easy. We may have our daughter and her husband over and I do want to try to do a little more in the way of hospitality. We’ll see how that goes. Have fun figuring things out and let me know what ideas you come up with.

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