Chicken and Spinach Pasta Bake

Let me tell you, in our house, weeknight dinners can sometimes feel like a culinary tightrope walk – balancing speed, health, and, most importantly, kid-approval. That’s where this Chicken and Spinach Pasta Bake swoops in like a superhero in a cheesy cape. From the moment the aroma starts wafting from the oven, promising creamy, comforting goodness, to the blissful silence that descends as everyone digs in, this dish is a guaranteed win. Even my pickiest eater, who usually eyes anything green with suspicion, happily devours the spinach nestled within the cheesy pasta embrace. It’s become a regular feature in our rotation, a comforting hug on a plate that’s as easy to throw together as it is satisfying to eat. Trust me, if you’re searching for a family-friendly meal that ticks all the boxes – delicious, nutritious, and simple – look no further. This pasta bake is about to become your new best friend in the kitchen.

Ingredients

• Penne Pasta (500g): The sturdy and ridged penne pasta is perfect for capturing all that creamy sauce and ensuring every bite is flavorful.
• Chicken Breast (500g): Lean protein source, providing a hearty element to the bake. Boneless and skinless breasts are ideal for quick cooking and easy shredding or dicing.
• Fresh Spinach (300g): Packed with vitamins and minerals, fresh spinach wilts beautifully into the sauce, adding a vibrant green color and subtle earthy flavor.
• Heavy Cream (250ml): Lends a rich and luxurious creaminess to the sauce, creating a velvety texture that coats the pasta perfectly.
• Milk (250ml): Thins out the heavy cream slightly, balancing the richness and ensuring the sauce isn’t too heavy while maintaining a creamy consistency.
• Mozzarella Cheese (200g): Known for its excellent melting properties, mozzarella creates that irresistible cheesy topping and gooey, stringy texture in the bake.
• Parmesan Cheese (50g): Adds a salty, umami-rich flavor to both the sauce and the topping, enhancing the overall savory profile of the dish.
• Onion (1 medium): Forms the aromatic base of the sauce, providing a subtle sweetness and depth of flavor.
• Garlic (2-3 cloves): Essential for savory dishes, garlic adds a pungent and aromatic element that complements the chicken and spinach perfectly.
• Olive Oil (2 tablespoons): Used for sautéing the onion and garlic, olive oil adds a healthy fat and enhances the flavors of the vegetables.
• Dried Italian Herbs (1 tablespoon): A blend of herbs like oregano, basil, and thyme, Italian herbs provide a classic Mediterranean flavor profile to the pasta bake.
• Salt (to taste): Enhances the flavors of all the ingredients and balances the overall taste of the dish.
• Black Pepper (to taste): Adds a subtle spice and depth of flavor, complementing the other seasonings.
• Nutmeg (pinch): A secret ingredient that adds a warm, slightly nutty note to the creamy sauce, enhancing its complexity. (Optional but recommended)

Instructions

1. Preheat and Prepare: Preheat your oven to 180°C (350°F). Lightly grease a large baking dish, approximately 9×13 inches, or a similar sized oven-safe dish. This prevents the pasta bake from sticking and ensures easy serving later.
2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. “Al dente” means the pasta should be cooked through but still have a slight firmness to the bite. Overcooked pasta will become mushy in the bake. Drain the pasta thoroughly and set aside. Rinsing the pasta is generally not recommended for pasta bakes as the starch helps the sauce adhere better.
3. Cook the Chicken: While the pasta is cooking, prepare the chicken. There are several methods you can use based on your preference and time:
   • Boiling: Place the chicken breasts in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until cooked through (internal temperature reaches 74°C or 165°F). Once cooked, remove the chicken from the pot and shred it with two forks or dice it into small pieces.
   • Pan-frying: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook for about 5-7 minutes per side, or until cooked through and golden brown. Let the chicken rest for a few minutes before shredding or dicing.
   • Baking: Preheat your oven to 200°C (400°F). Place the chicken breasts on a baking sheet lined with parchment paper. Season with salt, pepper, and a drizzle of olive oil. Bake for 20-25 minutes, or until cooked through. Let cool slightly before shredding or dicing.
     Choose your preferred method and ensure the chicken is fully cooked before proceeding. Set the cooked and shredded/diced chicken aside.
4. Sauté Onion and Garlic: In the same large skillet (if you pan-fried the chicken, wipe it clean first), heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for about 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning. Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
5. Wilt the Spinach: Add the fresh spinach to the skillet with the onion and garlic. You may need to add the spinach in batches as it wilts down significantly. Stir continuously until the spinach is completely wilted and reduced in volume. This should only take a few minutes. Excess moisture from the spinach can be released, which is fine as it will evaporate during the baking process.
6. Make the Creamy Sauce: Pour in the heavy cream and milk into the skillet with the wilted spinach mixture. Stir well to combine. Bring the sauce to a gentle simmer over medium-low heat. Season the sauce with salt, black pepper, Italian herbs, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed. Reduce the heat to low and let the sauce simmer for about 5-7 minutes, stirring occasionally, to slightly thicken.
7. Add Cheese to Sauce: Remove the skillet from the heat. Stir in half of the mozzarella cheese (100g) and all of the parmesan cheese into the creamy sauce. Stir until the cheeses are melted and the sauce is smooth and cheesy. The residual heat of the sauce will melt the cheese beautifully.
8. Combine Ingredients: Add the cooked and drained pasta and the shredded/diced chicken to the skillet with the creamy cheese sauce. Gently toss everything together until the pasta and chicken are evenly coated in the sauce. Ensure that the spinach is also distributed throughout the mixture.
9. Transfer to Baking Dish and Top with Cheese: Pour the pasta mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining mozzarella cheese (100g) evenly over the top of the pasta bake. This will create a beautiful golden and bubbly cheesy crust during baking.
10. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the pasta bake is heated through, bubbly around the edges, and the cheese topping is melted and golden brown. The baking time may vary slightly depending on your oven, so keep an eye on it towards the end.
11. Rest and Serve: Once baked, remove the pasta bake from the oven and let it rest for 5-10 minutes before serving. This allows the bake to set slightly and makes it easier to serve. Garnish with fresh parsley (optional) and serve hot.

Nutrition Facts (per serving, approximate)

• Servings: 6
• Calories: 550-650 kcal
• Protein: 40-50g

Please note: Nutritional values are estimates and can vary based on specific ingredients used and portion sizes. For accurate nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

Prep time: 25-30 minutes
Cook time: 30-35 minutes
Total time: 55-65 minutes

This Chicken and Spinach Pasta Bake is wonderfully efficient for a satisfying meal. The prep time mainly involves chopping vegetables, cooking chicken and getting the sauce components ready, all of which can be done concurrently while the pasta cooks. The oven does the rest, making it a relatively hands-off main course once assembled and perfect for busy weeknights or relaxed weekend dinners.

How to Serve

This Chicken and Spinach Pasta Bake is a complete meal in itself, but you can elevate your dining experience with some thoughtfully chosen accompaniments. Here are some serving suggestions:

• Side Salad:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a crisp contrast to the richness of the pasta bake. The acidity of the dressing cuts through the creaminess and cleanses the palate.
  • Caesar Salad: For a slightly more substantial salad, a classic Caesar salad with crisp romaine lettuce, croutons, parmesan cheese, and creamy Caesar dressing complements the Italian flavors of the pasta bake beautifully.
  • Tomato and Basil Salad: A simple salad of fresh tomatoes, basil, and mozzarella, drizzled with olive oil and balsamic glaze, offers a burst of fresh flavors and vibrant colors.
• Bread:
  • Garlic Bread: Buttery, garlicky bread is a classic pairing with pasta bakes. It’s perfect for soaking up any extra creamy sauce left on the plate. You can use pre-made garlic bread or make your own by brushing baguette slices with garlic butter and baking until golden.
  • Crusty Bread: A simple crusty loaf, like sourdough or baguette, is excellent for enjoying alongside the pasta bake. Its hearty texture and slightly tangy flavor complement the creamy richness of the dish.
  • Breadsticks: Serve warm breadsticks, either plain or seasoned with herbs, for a fun and easy side that kids and adults will enjoy.
• Vegetables:
  • Roasted Vegetables: Roasted vegetables like broccoli, asparagus, or bell peppers add extra nutrients and fiber to the meal. Roasting brings out their natural sweetness and provides a textural contrast to the soft pasta bake.
  • Steamed Green Beans: Lightly steamed green beans, tossed with a little butter and salt, offer a simple and healthy side vegetable that complements the richness of the pasta bake.
  • Garlic Butter Mushrooms: Sautéed mushrooms with garlic and butter provide an earthy and savory side dish that enhances the overall flavor profile of the meal.
• Garnishes:
  • Fresh Parsley: Sprinkle freshly chopped parsley over the pasta bake before serving for a pop of fresh green color and a subtle herbaceous flavor.
  • Grated Parmesan Cheese: Offer extra grated parmesan cheese at the table for those who like an extra cheesy kick.
  • Red Pepper Flakes: For those who enjoy a little heat, a sprinkle of red pepper flakes adds a subtle spicy note to the pasta bake.

Additional Tips for the Perfect Chicken and Spinach Pasta Bake

1. Use Rotisserie Chicken for Speed: To drastically reduce prep time, use pre-cooked rotisserie chicken. Simply shred the meat and add it to the pasta bake. This is a fantastic shortcut for busy weeknights without compromising on flavor.
2. Boost the Veggies: Don’t be afraid to add more vegetables! Sautéed mushrooms, bell peppers (any color), zucchini, or even artichoke hearts would be delicious additions to this pasta bake. Add them to the skillet along with the spinach or onion for a more vegetable-packed meal.
3. Cheese Variations: Experiment with different cheese combinations. Try using a blend of mozzarella and provolone for a richer flavor, or add some cheddar for a sharper taste. A sprinkle of Gruyere or Fontina would also add a lovely nutty and creamy dimension.
4. Spice it Up: If you like a little heat, incorporate some red pepper flakes into the sauce while it’s simmering, or add a pinch of cayenne pepper. You could also use a spicy Italian sausage instead of chicken for a bolder flavor profile.
5. Fresh Herbs are Your Friend: While dried Italian herbs are convenient, fresh herbs will elevate the flavor even further. Add fresh basil, oregano, or thyme to the sauce towards the end of cooking, or sprinkle fresh parsley or chives over the finished bake.
6. Make it Ahead of Time: This pasta bake is a great make-ahead meal. You can assemble it completely (up to the point of baking) and store it, covered, in the refrigerator for up to 24 hours. When ready to bake, simply add about 10-15 minutes to the baking time to ensure it’s heated through.
7. Freezing Instructions: Chicken and Spinach Pasta Bake freezes beautifully. Assemble the bake in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 2-3 months. To bake from frozen, thaw overnight in the refrigerator, or bake directly from frozen (covered with foil initially, then uncovered for the last 20 minutes) at 160°C (325°F) for about 60-90 minutes, or until heated through and bubbly. Baking time may vary.
8. Gluten-Free Option: To make this recipe gluten-free, simply substitute gluten-free penne pasta. Ensure all other ingredients are also gluten-free if you have strict dietary needs. Many brands of gluten-free pasta work well in baked dishes and maintain their texture nicely.

FAQ Section

Q1: Can I use frozen spinach instead of fresh spinach?

A: Yes, you absolutely can use frozen spinach. Just be sure to thaw it completely and squeeze out as much excess water as possible before adding it to the skillet. Frozen spinach is a convenient alternative and works just as well in this recipe.

Q2: Can I make this pasta bake vegetarian?

A: Yes, to make this recipe vegetarian, simply omit the chicken. You can add other vegetables to make it more substantial, such as sautéed mushrooms, roasted vegetables like eggplant or zucchini, or even white beans or lentils for added protein. You could also consider using a vegetarian chicken substitute if you want to maintain a similar texture and protein level.

Q3: Can I use a different type of pasta?

A: Yes, you can substitute penne pasta with other pasta shapes that hold sauce well, such as rigatoni, ziti, shells (conchiglie), or even fusilli (spirals). Choose a pasta shape that you enjoy and that will complement the creamy sauce and fillings.

Q4: How should I store leftovers?

A: Store leftover Chicken and Spinach Pasta Bake in an airtight container in the refrigerator. It will keep well for 3-4 days. Ensure it is cooled completely before refrigerating.

Q5: How do I reheat leftovers?

A: You can reheat leftovers in a few ways:
 Oven: Preheat your oven to 180°C (350°F). Place the leftovers in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through.
 Microwave: Reheat individual portions in the microwave on medium power for 2-3 minutes, or until heated through.
 Skillet: For smaller portions, you can reheat the pasta bake in a skillet over medium-low heat with a splash of milk or cream to prevent it from drying out.

Q6: Can I double this recipe for a larger crowd?

A: Yes, this recipe can easily be doubled or even tripled to serve a larger group. Simply multiply all the ingredient quantities accordingly. You may need to use a larger baking dish or divide the mixture into two separate dishes. Baking time may need to be slightly increased for larger batches.

Q7: Can I add breadcrumbs to the topping for extra crunch?

A: Absolutely! Adding breadcrumbs to the topping will create a lovely crispy crust. Combine breadcrumbs (panko or regular) with a little melted butter, parmesan cheese, and perhaps some herbs. Sprinkle this mixture over the mozzarella cheese before baking for a delightful crunchy topping.

Q8: What wine pairs well with Chicken and Spinach Pasta Bake?

A: This creamy pasta bake pairs well with medium-bodied white wines. Consider:
 Pinot Grigio: A crisp and refreshing Pinot Grigio provides a nice contrast to the richness of the dish.
 Chardonnay (unoaked or lightly oaked): A lightly oaked Chardonnay with notes of citrus and apple will complement the creamy sauce and chicken without overpowering the flavors.
 Sauvignon Blanc: A dry Sauvignon Blanc with its herbaceous and citrusy notes can also be a refreshing pairing, especially if you’ve added extra vegetables to the pasta bake.

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