Chicken Spinach Pasta Bake

Get ready to dive into a warm, comforting pasta bake that will win over everyone at the dinner table. Meet our irresistible creamy and cheesy Chicken Spinach Pasta Bake!

What is Chicken Spinach Pasta Bake?

Chicken spinach pasta bake is the perfect marriage of tender pasta, savory chicken, and fresh spinach, all smothered in a luscious bechamel sauce and topped with melty fontina cheese. This dish is our go-to for a comforting, satisfying meal and it’s perfect for family dinners or a casual gathering.

This dish is not just about taste; it’s also about convenience! Using rotisserie chicken saves tons of time and is an easy way to add flavor and protein to the dish. Meanwhile, fresh spinach brings a pop of color to the table as well as extra nutrients, making this pasta bake not only delicious but also wholesome. It’s a fantastic way to sneak some greens into your meal!

Ingredients You Need

• Rigatoni Pasta – This pasta shape is perfect for holding onto all the creamy sauce. Cook it just under al dente for the best texture in your bake.
• Rotisserie Chicken – Using chicken that’s already cooked is such a timesaver! Shred it well so it’s easy to evenly distribute it throughout the dish.
• Fresh Spinach – Spinach adds vibrant color and loads of nutrients. Mix it in raw to keep its bright, fresh flavor.
• Bechamel Sauce – This is our creamy base that ties everything together. You can buy jarred bechamel or packets to make it. We prefer to make the easy sauce ourselves — see how to do it in our baked penne pasta with bechamel sauce recipe!
• Fontina Cheese – This cheese melts beautifully and adds a rich, creamy finish.

How to Make Chicken Spinach Pasta Bake

1. Cook the Pasta. Add the rigatoni to a large pot of water and boil until it’s just shy of al dente for draining it and pouring it into the baking dish that’s been sprayed with cooking spray.
2. Combine Ingredients. Add the shredded chicken and fresh spinach to the pasta. 
3. Add the Sauce. Add the bechamel sauce to the dish. Using a wooden spoon, give it a good stir to mix everything well.
4. Top with Cheese and Bake. Evenly distribute the shredded fontina cheese on top and bake until the cheese is melted and the dish is bubbly. For a golden brown finish, you can broil for the last few minutes.

Variations

• Mushrooms – Sauteed mushrooms add delicious earthiness to the dish.
• Heat – Mix in some crushed red pepper flakes or diced jalapenos for some spiciness.
• Greens – Kale or Swiss chard are heartier greens that you can add. You may want to cook them down slightly before adding them to the pasta bake.
• Herbs – Add fresh herbs like basil or parsley to the sauce, or 
• Cheese – Try using sharp cheddar, mozzarella, gouda, or creamy brie for a different flavor profile.

Can I Store Leftovers?

You can store leftovers but it may be a bit tricky since the pasta might absorb the sauce. You can always add a little extra bechamel when you reheat — the pasta may just be a bit softer.

Refrigerate the leftovers in an airtight container for up to three days.

For longer storage, freeze individual portions for up to a month. Thaw and reheat gently in the microwave or in the oven.

More Cheesy Pasta Recipes

Looking for more easy pasta recipes that are chock-full of cheese? Here are a few more of our absolute favorites! 

One Pot Lemon Garlic Parmesan Pasta

Easy Boursin Cheese Pasta Bake

One Pot Fettucine Alfredo

One Pot Spinach and Feta Pasta

Chicken Spinach Pasta Bake

5 from 5 votes

Author: Food Dolls

Servings: 8 servings

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

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This chicken spinach pasta bake combines rigatoni noodles, cooked chicken, and spinach in a creamy cheese sauce for a comfort food dinner!

Ingredients  

1x2x3x

• ▢ 1 pound rigatoni pasta or any similar shape cooked according to package instructions
• ▢ 3 cups rotisserie chicken cooked and shredded
• ▢ 4 ounce fresh spinach
• ▢ 1 stick (8 Tablespoons) butter
• ▢ 1/2 cup all-purpose flour
• ▢ 5 1/2 cups warm whole milk
• ▢ 1 1/2 teaspoons salt
• ▢ 3 cloves garlic grated
• ▢ 1 teaspoon dried oregano
• ▢ 1/2 teaspoon smoked paprika
• ▢ 1/2 teaspoon nutmeg
• ▢ 1 (4 ounce) block fontina cheese, shredded (you can substitute with mozzarella, gouda, or your favorite cheese)

Instructions 

• Preheat your oven to 375 degrees. Grease an 11×7 or 13×9 baking dish.
• Cook the pasta until just under al dente (it will continue to cook in the oven). Drain and transfer it to the baking dish. Add the shredded chicken and fresh spinach.
  1 pound rigatoni pasta or any similar shape, 3 cups rotisserie chicken, 4 ounce fresh spinach
• Warm a saucepan or dutch oven over medium-high heat. Melt the butter. Once melted, add the flour, and whisk until combined and thick. Add the warm milk to the butter mixture, and stir until the sauce is thick and creamy. Add salt, pepper, paprika, oregano, garlic, and nutmeg. Mix until incorporated.Pour the bechamel sauce over the pasta mixture and stir until everything is well-coated. Sprinkle the shredded fontina cheese evenly on top.
  1 stick (8 Tablespoons) butter, 1/2 cup all-purpose flour, 5 1/2 cups warm whole milk, 1 1/2 teaspoons salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon nutmeg, 1 (4 ounce) block fontina cheese, shredded (you can substitute with mozzarella, gouda, or your favorite cheese)
• Bake for 15-20 minutes or until the dish is bubbly and the cheese is melted. If the top isn’t golden brown, switch to broil for 2-3 minutes, watching closely to prevent burning.

Equipment

1 (11×7 or 13×9) Baking Dish

1 Pot

1 Saucepan

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Nutrition

Serving: 1serving | Calories: 534kcal | Carbohydrates: 55g | Protein: 41g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 116mg | Sodium: 919mg | Potassium: 408mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1657IU | Vitamin C: 4mg | Calcium: 257mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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