Your New Favorite Comfort Food is Waiting

Hey friends, Beau here! Let me ask you a question: is there anything better than the smell of a cheesy, bubbling pasta bake wafting from your oven? It’s a universal signal that says, “Drop everything, good times and great food are ready.” It’s the edible equivalent of your favorite cozy sweater. And today, I’m beyond excited to share with you what might just become your new go-to masterpiece: my Creamy Chicken, Spinach & Cheese Pasta Bake.

This isn’t just any pasta dish. This is the one you make when you need to feed a hungry crowd, when you want to impress without the stress, or when you simply need a big, warm, culinary hug at the end of a long day. We’re talking tender penne pasta, juicy shredded chicken, and vibrant spinach, all swirled together in a luxuriously creamy sauce that’s shockingly easy to make. The secret? A double-cheese dream team of melty mozzarella and rich, silky cream cheese that creates a sauce so good, you’ll want to eat it with a spoon.

So, preheat your ovens and grab your favorite baking dish. We’re about to create some serious magic together. This recipe is designed for real life—it’s forgiving, flexible, and guaranteed to bring everyone running to the table.

The Pasta Bake That Started It All

This particular recipe holds a special place in my heart because it truly started it all. Years ago, before Feastical was even a twinkle in my eye, I was tasked with bringing a dish to my first big, chaotic, wonderful family potluck. My cousins, aunts, uncles—everyone would be there. I was nervous. I wanted to make something that would stand out, but that also wouldn’t have me chained to the stove all day.

I stared into my pantry, saw a box of penne, and the idea just clicked. I threw in leftover rotisserie chicken, the last of a bag of spinach that needed a purpose, and the last blocks of cream cheese and mozzarella from the fridge. I crossed my fingers, popped it in the oven, and hoped for the best. The result? Let’s just say the dish came home completely empty, save for a few glorious, crispy cheese bits on the side. My cousin still texts me every time she makes it for her own family. That’s the power of a great pasta bake—it doesn’t just fill bellies; it creates connections and becomes part of your own family’s story.

Gathering Your Cast of Characters

One of the things I love most about this recipe is its beautiful simplicity. Let’s break down these ingredients. Think of this as our pre-game huddle before we get cooking!

• 1 lb (16 oz) Penne Pasta: Penne is my go-to here because those little tubes are perfect for catching all the creamy sauce and little bits of chicken and spinach. Chef’s Insight: Don’t overcook it! We’re going for al dente, as it will continue to soften and soak up flavor in the oven.
• 2 tsp Olive Oil: Just enough to get our onions sizzling and happy.
• 2 Medium Onions, Chopped: They form the sweet, savory base of our flavor profile. If you’re in a rush, frozen diced onions work in a pinch!
• 6 Cups Cooked Chicken, Chopped or Shredded: This is your chance to be a kitchen hero with leftovers! A store-bought rotisserie chicken is your best friend here—it’s flavorful, moist, and saves you so much time. Substitution Tip: Leftover Thanksgiving turkey works amazingly well, too!
• 2 (14 oz) Cans Italian-Style Diced Tomatoes, Undrained: The “Italian-style” usually means they’re packed with basil, oregano, and garlic, which adds a built-in flavor boost. The juice is key for creating our sauce, so don’t drain it!
• 2 (10 oz) Packages Fresh Spinach: It looks like a mountain when you start, but it wilts down into a lovely, nutrient-packed layer. Substitution Tip: A 16-oz bag of frozen chopped spinach, thoroughly thawed and squeezed dry, works perfectly.
• 2 (8 oz) Packages Cream Cheese, Softened: This is the magic ingredient for that luscious, creamy sauce without making a roux. Chef’s Hack: Take it out of the fridge an hour before, or microwave it (without the foil!) for 15-20 seconds to soften it up for easy mixing.
• 3 Cups Shredded Mozzarella Cheese: Because what’s a pasta bake without that iconic, stretchy, golden-brown cheesy top? We’re stirring half into the mix and saving the rest for that glorious crust.
• ½ Cup Grated Parmesan Cheese (Optional): I highly recommend this “optional” twist! It adds a sharp, salty, nutty flavor that takes the cheesy top to a whole new level.
• 1 tsp Garlic Powder, 1 tsp Italian Herbs, Pinch of Red Pepper Flakes (Optional): This is your flavor playground. The red pepper flakes don’t make it spicy, just add a subtle warmth. Feel free to add fresh minced garlic with the onions if you’re feeling fancy!

Let’s Build Some Deliciousness: Step-by-Step

Alright, team, it’s game time. Put on some good music, and let’s get this show on the road. Follow these steps, and you’ll have a perfect pasta bake every single time.

1. Preheat & Prep: First things first, get that oven roaring to 375°F (190°C). This gives it plenty of time to come to the right temperature. While it’s heating, lightly grease your favorite large baking dish (or two medium ones if you’re planning to freeze one for a rainy day). A little spray or a swipe of butter does the trick. Chef’s Hack: If you’re using a metal pan, you can get away with a slightly shorter bake time. Glass or ceramic might need the full 30 minutes.
2. Pasta Perfect: Bring a large pot of well-salted water to a rolling boil. Cook your penne according to the package directions, but shave a minute or two off the time. We want it al dente—still with a little bite. Why? Because it’s going to continue cooking and absorbing that saucy goodness in the oven, and we don’t want it turning to mush. Drain it well and set it aside.
3. Sauté Your Aromatics: In a large skillet (the bigger, the better for mixing later!), heat your olive oil over medium heat. Add the chopped onions and cook them for about 5-7 minutes, until they’re soft and translucent. You’ll know they’re ready when your kitchen starts smelling incredible. Now, add your mountain of fresh spinach in batches, stirring until it’s all wilted down into a dark green, manageable pile.
4. Create the Sauce: This is where the magic happens! To the skillet with your onions and spinach, add the two cans of diced tomatoes (with all their juices), the cooked chicken, and your seasonings (garlic powder, Italian herbs, and red pepper flakes if using). Give it all a good stir. Now, add those two blocks of softened cream cheese. Chef’s Pro-Tip: Break them up into chunks with your spoon as you stir. Within a few minutes, they’ll melt into the tomatoes and juices, creating the most gorgeous, creamy, pink-hued sauce. It’s a beautiful thing.
5. The Grand Mix: In a large bowl—and I mean large—combine the drained pasta and the entire contents of your skillet. Now, stir in half (about 1.5 cups) of your shredded mozzarella cheese. Mix it all until every single piece of penne is coated in that creamy, cheesy sauce and everything is evenly distributed.
6. Top & Bake: Pour this glorious mixture into your prepared baking dish and spread it out evenly. Now, for the pièce de résistance: sprinkle the remaining 1.5 cups of mozzarella cheese over the top, followed by that optional-but-highly-recommended Parmesan cheese. This is what creates that iconic, bubbly, golden-brown crust we all dream about.
7. Bake to Perfection: Slide that dish into your preheated oven and bake, uncovered, for 25-30 minutes. You’re looking for the cheese to be completely melted, the sauce to be bubbling enthusiastically around the edges, and the top to have those perfect golden-brown spots.
8. The Most Important Step: Rest! I know, I know, it’s tempting to dive right in. But trust me on this one. Let the bake sit on the stovetop for 5-10 minutes after it comes out of the oven. This allows the sauce to thicken up slightly and the layers to set, making it infinitely easier to serve up perfect, neat portions.

How to Serve This Crowd-Pleaser

Presentation is part of the fun! You’ve worked hard, so let’s make it look as good as it tastes.

I love serving this right from the baking dish at the table—it’s rustic, inviting, and lets everyone admire that gorgeous cheesy top. Use a large spoon or a serving spatula to scoop out hearty portions. For a little freshness and color contrast, I always serve it with a simple side salad tossed in a bright, tangy vinaigrette. The acidity helps cut through the richness of the pasta beautifully.

A crusty loaf of garlic bread or some warm, buttery dinner rolls are non-negotiable in my book. They’re essential for mopping up every last bit of sauce from your plate. For a drink pairing, a crisp, cold lager or a glass of Pinot Grigio complements the creamy, cheesy flavors perfectly. And for the kids (or the kids at heart), a tall glass of ice-cold milk is the ultimate partner.

Make It Your Own: Fun Recipe Twists

The beauty of this recipe is its flexibility. Don’t be afraid to play with it and make it your own! Here are a few of my favorite variations:

• “Everything But the Kitchen Sink” Veggie Boost: Sauté some sliced mushrooms or chopped bell peppers along with the onions. A cup of frozen corn or peas stirred in at the end adds a lovely pop of color and sweetness.
• Spicy Southwest Fiesta: Swap the Italian-seasoned tomatoes for a can of Rotel diced tomatoes with green chiles. Use a Monterey Jack cheese instead of mozzarella and add a teaspoon of cumin. Top with crushed tortilla chips for a fun crunch!
• Sun-Dried Tomato & Artichoke Heart Elegance: Feeling fancy? Replace one can of diced tomatoes with 1 cup of chopped sun-dried tomatoes (in oil, drained) and a 14-oz can of artichoke hearts, drained and chopped. It feels incredibly luxurious.
• Gluten-Free & Lighter Options: This recipe adapts beautifully! Use your favorite gluten-free penne pasta. To lighten it up, you can use reduced-fat cream cheese and part-skim mozzarella. I’ve even had success substituting one package of cream cheese with plain Greek yogurt for a tangy, protein-packed twist (just stir it in at the very end, off the heat).

A Few More Thoughts From My Kitchen

This recipe has evolved so much since that first potluck. I’ve learned that it’s virtually foolproof. I once accidentally used a block of strawberry cream cheese (don’t ask how that happened during a frantic kitchen cleanup) and had to start all over—so maybe double-check your labels, folks! A true kitchen disaster story for another day.

Over time, I’ve found that the quality of your canned tomatoes really makes a difference. Splurging on a good brand with real Italian herbs can elevate the entire dish. Also, this bake freezes like a dream. Assemble it completely but don’t bake it. Wrap it tightly in a double layer of foil and freeze for up to 3 months. When you’re ready, bake it from frozen, adding about 20-30 minutes to the baking time.

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years. Here are the most common ones to ensure your success.

• Can I make this ahead of time? Absolutely! You can assemble the entire bake, cover it, and refrigerate it for up to 24 hours before you need to bake it. You might need to add 5-10 minutes to the baking time since it’s going into the oven cold.
• My sauce seems a bit dry. What happened? No worries! This can happen if the pasta soaks up too much liquid. Next time, reserve a cup of the starchy pasta water before you drain the penne. If the mixture seems dry before baking, just stir in a splash of that water, some milk, or even a bit of chicken broth to loosen it up.
• The top is browning too fast! Help! Ovens can be feisty. If your cheese top is getting darker than you’d like before the inside is bubbly, simply place a loose sheet of aluminum foil over the top for the remainder of the baking time. This will slow down the browning without trapping too much steam.
• What’s the best way to reheat leftovers? To revive that creamy texture, reheat individual portions in the microwave with a damp paper towel over the top. For a larger portion, cover it with foil and warm it in a 350°F oven for 20-25 minutes, until heated through.

Chicken, Spinach & Cheese Pasta Bake (Creamy, Cheesy & Crowd-Pleasing)

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• Author: BeauCollier

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Description

Creamy Chicken, Spinach & Cheese Pasta Bake

The ultimate comfort food — creamy, cheesy, and loaded with love.

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Ingredients

Scale 1x2x3x

Pasta & Base

• 1 lb (16 oz) penne pasta

• 2 tsp olive oil

• 2 medium onions, chopped

• 6 cups cooked chicken, chopped or shredded (rotisserie works great)

• 2 (14 oz) cans Italian-style diced tomatoes, undrained

• 2 (10 oz) packages fresh spinach (or 1 bag frozen, thawed and squeezed dry)

Creamy Sauce & Cheese

• 2 (8 oz) packages cream cheese, softened

• 3 cups shredded mozzarella cheese, divided

• ½ cup grated Parmesan cheese (optional but highly recommended)

Seasonings

• 1 tsp garlic powder

• 1 tsp Italian herbs

• Pinch red pepper flakes (optional)

• Salt & pepper, to taste

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Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C). Lightly grease a large baking dish (or two medium ones if you want to freeze one).

2. Cook the Pasta

Bring a large pot of salted water to a boil. Add penne and cook 1–2 minutes shy of al dente (it will finish cooking in the oven). Drain and set aside.

3. Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add onions and cook 5–7 minutes, until soft and translucent.
Add spinach in batches, stirring until wilted.

4. Build the Sauce

Add diced tomatoes (with their juices), cooked chicken, and seasonings to the skillet. Stir to combine.
Add softened cream cheese in chunks and stir until fully melted and smooth — forming a creamy, pink-hued sauce.

5. Combine Everything

In a large mixing bowl, combine the drained pasta with the sauce mixture.
Add 1½ cups mozzarella cheese and stir until evenly coated.

6. Assemble the Bake

Pour into the prepared baking dish. Top with remaining 1½ cups mozzarella and sprinkle with Parmesan (if using).

7. Bake to Golden Perfection

Bake uncovered for 25–30 minutes, until bubbly and golden-brown on top.

8. Rest Before Serving

Let the dish rest 5–10 minutes before serving — this helps the sauce set beautifully.

Notes

• Refrigerate: Up to 3 days in an airtight container.

• Freeze (unbaked): Assemble, wrap tightly, and freeze for up to 3 months.

• Reheat: Bake covered at 350°F for 25 minutes or microwave portions with a splash of milk to keep it creamy.

Nutrition

• Calories: 480 Cal Per Serving
• Fat: 24 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 30 g

Nutritional Information (Approximate)

I’m all about balance and enjoying the foods you love, so here’s a rough nutritional breakdown per serving (based on 16 servings). Remember, these are estimates and can vary based on the specific brands and ingredients you use.

• Calories: 480
• Protein: 30g
• Fat: 24g
• Carbohydrates: 32g
• Fiber: 3g
• Sodium: 540mg

This dish is a fantastic source of protein, thanks to the chicken and cheese, which helps keep you full and satisfied. The spinach adds a boost of iron and vitamins A and C. To make it a more balanced meal, I always recommend pairing it with that side salad we talked about to add more fiber and fresh nutrients to your plate.

Final Thoughts From My Kitchen to Yours

And there you have it, my friends! My all-time favorite Chicken, Spinach & Cheese Pasta Bake. This recipe is more than just a list of ingredients and steps; it’s a trusty companion for busy weeknights, a hero for potlucks, and a guaranteed smile-maker for your family.

I hope this recipe finds its way into your regular rotation and becomes a part of your own story, just like it’s a part of mine. Cooking is about so much more than food—it’s about the memories we create around the table. So, whip up this bake, gather your people, and enjoy every cheesy, creamy, comforting bite.

I’d love to hear how it turns out for you! Tag me on social @Feastical or shoot me an email with your photos and stories. Happy baking!

With a full heart and an even fuller plate,

Beau