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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 650
- Protein: 50g